German Strawberry Roll
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon lemon zest
- Powdered sugar for dusting
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease and line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang on two sides.
2. Beat Eggs and Sugar:
In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy. This may take about 5 minutes. Stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
4. Spread the Batter:
Spread the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when gently pressed.
5. Prepare a Towel:
While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it with powdered sugar.
6. Roll the Cake:
As soon as the cake is done baking, invert it onto the prepared towel. Carefully peel off the parchment paper. Roll the cake, along with the towel, starting from the short side. Allow it to cool completely on a wire rack, seam side down.
Unroll the cake and remove the towel. Spread the whipped cream evenly over the cake, leaving a small border. Arrange the sliced strawberries on top of the whipped cream. Carefully roll up the cake without the towel. Place it seam side down on a serving platter.
12. Garnish and Serve:
Dust the top of the cake with powdered sugar and sprinkle with lemon zest for a fresh touch. Slice and serve your delightful German Strawberry Roll!