Easy Strawberry Cake Roll with Drizzled Chocolate

No ratings yet

Light, airy, and so easy to make Strawberry Cake Roll is always a good idea!

Total Time45

Course: Desserts

Cuisine: Russian

Allergy: Nut Free, Vegetarian

Servings:

Calories: 235kcal

Preheat your oven to 355F.
Line 1 large rimmed cookie sheet with parchment paper.
In a bowl of a stand mixer, beat eggs and sugar on high speed for about 19 minutes until they turn into a pale yellow, almost white foam.
5 eggs, ¾ cup white sugar
Sift together flour and baking powder then gradually start adding it into the egg and sugar mixture.
¾ cup flour, ½ tsp baking powder
Gently fold in the dry ingredients into the egg mixture using a rubber spatula until well combined. The cake batter should have a light and fluffy texture.
Transfer the batter onto the baking sheet lined with parchment paper and spread evenly.
Bake for 15-17 minutes until light golden color and an inserted toothpick comes out clean.
As soon as the cake is done baking, flip it upside down onto a clean kitchen towel and carefully take off the parchment paper.
Roll the cake in with the towel into a log and leave it rolled up as it cools.

In a large mixing bowl, beat Cool Whip and icing sugar on high speed until light and fluffy (this takes about a minute – do not over beat!)
½ cup icing sugar, 8 oz Cool Whip
As soon as the cream becomes fluffy, turn off the mixer and gently fold in diced strawberries.
1 pint strawberries,
Once the cake has cooled, gently unroll it and spread the top with a generous amount of cream. Roll up the cake again but not too tight.
Drizzle the roll cake with melted chocolate and refrigerate until ready to eat. Enjoy!
¼ cup chocolate chips,

Leave the cake rolled up to cool so it sets into the round shape easier.