Cinnamon roll cake filled with strawberry cream Recipe

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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.

Cinnamon roll cake filled with strawberry cream on a platter

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

● Eggs
● Cinnamon powder
● Brown sugar
● All-purpose flour
● Margarine
● Lemon zest
● Baking powder
● Liquid caramel
● Strawberries

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CINNAMON ROLL CAKE FILLED WITH STRAWBERRY CREAM

Step 1: Preheat the oven to 180ºC (350ºF).

Step 2: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6:
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.

Step 7: 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.

TIPS FOR CINNAMON ROLL CAKE FILLED WITH STRAWBERRY CREAM

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.

3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

4. Never open the oven door while the cake is baking.

5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

Cinnamon roll cake filled with strawberry cream

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.

5.00 from 1 reviews

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Category:Breakfast, Cakes, Desserts, Recipes

Cuisine: Portuguese

Difficulty: Intermediate

Servings: 12 slices

Prep Time:35 m

Cook Time:15 m

Total Time:50 m

Ingredients

4 medium 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

For the filling:

150 grams (5 1/3 ounces) strawberries

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.