The flavors combination of this cinnamon roll cake filled with strawberry cream is wonderful and a temptation. It’s light, pleasant and ideal for a party.
MAIN INGREDIENTS OF THIS RECIPE:
- Cinnamon powder, strawberries, brown sugar, eggs, flour
HOW TO MAKE CINNAMON ROLL CAKE FILLED WITH STRAWBERRY CREAM:
Separate the yolks from the whites. Beat the egg whites until stiff peaks form
and reserve in the fridge.
Beat the egg yolks, the brown sugar and the lemon zest until obtain a creamy mixture. Add the softened margarine, cinnamon, the liquid caramel and mix for 2 to 3 minutes until well incorporated. Add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites. Line a baking tray with butter and parchment paper and spread the dough over the top with the help of a spatula. Bake for about 15 minutes. When the cake is cooked, remove from oven, let cool slightly and sprinkle with sugar. Place a tea towel over top and flip the cake over the table. Remove the tray and peel carefully the parchment paper. Cut with a knife the edges of the cake. Using the towel, start rolling the cake gently from one short end to the other; set aside.
For the filling: Wash and remove the stem from the strawberries. Place the strawberries in a blender and blend on high until obtain a creamy mixture.
Unroll the cake and spread the filling with a spatula. Then, re-roll slowly to not break the cake (remove the towel as you rolling). Place the roll cake on a rectangular plate and serve.
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(1 votes, 5.00 out of 5)
Loading...Ingredients
- 4 eggs
- 1 tablespoon cinnamon powder
- 100 grams (2/3 cup) brown sugar
- 100 grams (3/4 cup) all-purpose flour
- 75 grams (1/3 cup) softened margarine
- Zest of one lemon
- 1 teaspoon baking powder
- 1 tablespoon liquid caramel
- Sugar for dusting
- 150 grams (5 1/3 ounces) strawberries
For the filling:
Directions
- Preheat the oven to 180ºC (350ºF).
- Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
- In an electric mixer, beat on medium speed the egg yolks, the brown sugar and the lemon zest until obtain a creamy mixture. Add the softened margarine, cinnamon, the liquid caramel and mix for 2 to 3 minutes until well incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
- Line a baking tray (36 x 30 centimeters (14 1/4 x 11 3/4 inches)) with butter and parchment paper and spread the dough over the top with the help of a spatula. Bake for about 15 minutes until slightly golden (the time depends on the oven).
- When the cake is cooked, remove from oven, let cool slightly and sprinkle with sugar. Place a tea towel over top and flip the cake over the table. Remove the tray and peel carefully the parchment paper. Cut with a knife the edges of the cake. Using the towel, start rolling the cake gently from one short end to the other; set aside.
- For the filling:
Wash and remove the stem from the strawberries. Place the strawberries in a blender and blend on high until obtain a creamy mixture. - Unroll the cake and spread the filling with a spatula. Then, re-roll slowly to not break the cake (remove the towel as you rolling). Place the roll cake on a rectangular plate and serve.
