I know, I know, you must be thinking how this Strawberry Cream Roll Cake can possibly be an authentic Mexican Dessert. And that is okay, but for some generations of Mexicans, this is something they have seen all their lives being sold at local bakeries and on some occasions taking the place of the traditional birthday cake. A similar situation happens sometimes in my family since this dessert is one of my mother’s favorites and she always asks for it on her birthday.
Strawberry Cream Roll Cake
This indulgence is sold filled with different kinds of fruits like mangos and peaches, but strawberries are the most famous of them all. I guess the young people in my country don’t even think about where this yummy treat came from because they grew up seeing it all their lives, especially if you live in the city.
This cake has different names according to the region. It is called “Brazo Gitano” (gypsy arm), more common in the south and in Latin American countries where it is also filled with fruit jelly ; “niño envuelto” (wrapped boy) and “rollo de fruta” (fruit roll), or the “Buche de Noel” (Christmas Yule Log) in France. In Spain, however, besides the sweet recipe, they also have a salty version filled with cold meats and it is served sliced as an appetizer. There is a story about how it got the name “gypsy arm”. As with most other pieces of bread in Mexico, it came from Spain or France, I believe one of those countries must take credit for this recipe, anyway, they really enriched our gastronomy in so many ways.
This recipe has been adapted from a small booklet that came inside the box of my first set of glass baking dishes a long, long time ago. The name of the book is “ Platillos, Platos y Platones”
How to make Strawberry Cream Roll Cake
DIRECTIONS:
1. First-line an 11 by 16 cookie sheet with parchment paper or buttered and floured waxed paper. Set aside. I am very generous with the buttering part to avoid any accidents with the batter. (Please check the ingredients list below)
3. Beat the egg whites until they hold firm and form peaks. Now with a wire whisk add the egg yolk mixture and beat into the batter. Then using a rubber spatula place the flour-baking powder blend, in a folding manner. Go as fast as you can to avoid a grainy texture. Finally, fold in the melted butter.
4. Pour into the prepared pan smoothing the batter evenly so that it touches all sides.
5. Bake in a preheated 400 oven for 12 to 15 minutes, or until the batter begins to shrink from the sides of the pan. When done, cover with a wet kitchen towel.
6. Carefully invert the cookie sheet over a flat surface (the towel is under the cake) remove the pan and lift the parchment paper.
7. Slowly start rolling the sponge cake without pressing it. Let it cool for about 30 minutes rolled in the wet kitchen towel.
While the cake is cooling, whip the cream until it begins to hold shape, add the confectioner’s sugar and the remaining teaspoon of vanilla, and continue to whip until the cream is stiff. Keep refrigerated.
9. Roll up tightly with the help of the towel leaving the cake seam side down. With a spatula, spread the rest of the whipped cream over the top and sides of the roll and garnish with the whole strawberries. Your Strawberry Cream Roll Cake is now ready!
If you like this Strawberry Cream Roll Cake, you can also try our recipe for the Peach Cake Roll!
STRAWBERRY CREAM ROLL CAKE
Ingredients
- 3/4 cup sugar for batter plus 1/2 cup for the whipping cream
- 6 eggs separate egg whites and yolks
- 2 teaspoons vanilla one for the batter and one for the whipping cream
- 1/2 cup of flour
- 3 teaspoons baking powder
- 1 stick butter melted and cooled
- 1 pound of strawberries washed and cut in small pieces leaving some whole for decoration.
- 2 1/2 cups heavy cream
- 1/2 cup of confectioners sugar or more if you like sweeter
Instructions
- First line an 11 by 16 cookie sheet with parchment paper or buttered and floured waxed paper. Set aside. I am very generous with the buttering part to avoid any accidents with the batter.
- Combine the sugar, one teaspoon of vanilla and the yolks in a bowl and beat until it changes to a lighter color. Mix the flour and the baking powder in a separated container. All this is in preparation for the assembly of the batter.
- Beat the egg whites until they hold firm and form peaks. Now with a wire whisk add the egg yolk mixture and beat into the batter. Then using a rubber spatula place the flour-baking powder blend, in a folding manner. Go as fast as you can to avoid a grainy texture. Finally, fold in the melted butter.
- Pour into the prepared pan smoothing the batter evenly so that it touches all sides.
- Bake in a preheated 400 oven for 12 to 15 minutes, or until the batter begins to shrink from the sides of the pan. When done, cover with a wet kitchen towel.
- Carefully invert the cookie sheet over a flat surface (the towel is under the cake) remove the pan and lift the parchment paper.
- Slowly start rolling the sponge cake without pressing it. Let it cool for about 30 minutes rolled in the wet kitchen towel.
- While the cake is cooling, whip the cream until it begins to hold shape, add the confectioner’s sugar and the remaining teaspoon of vanilla, and continue to whip until the cream is stiff. Keep refrigerated.
- Once the cake is cooled unroll and spread it with some of the whipped cream and place the fruit as shown in the picture.
- Roll up tightly with the help of the towel leaving the cake seam side down. With a spatula spread the rest of the whipped cream over the top and sides of the roll and garnish with the whole strawberries.
Enjoy and come back soon!
¡Buen provecho!
Mely,
Gorgeous. Great recipe to share on Friday Food over at Momtrends.
oooooooooooo…that is just SOOOO very pretty. Perfect way to use up all those great berries right now:)
LOVELY! I adore cakes with amazing fruits. Thanks for linking up with Friday Potluck!
I'm visiting for Bella Vita. This cake roll looks amazing. I think I'll make this for Father's Day.
Thank you SO much for sharing this lovely dessert on Fresh Food Friday over on my blog 'la bella vita'….. It was selected as one of the best submitted recipes from last week and is featured today on Fresh Food Friday….I hope you stop by to check it out and add another great recipe of yours!
Oh my goodness! What a lovely cake. It looks so delicious with the yummy fresh fruit! I'm your newest follower. Hope you have a great weekend 🙂
Katie
PS- I host a recipe swap on Wednesdays and I'd love for you to stop by and share a recipe if you get a chance.
What an absolutely beautiful dessert, Mely! I've always been so intimidated to even try to make a dessert roll; but, your instructions encourage me to give it a try with the fresh berries that I just washed. Thank you for sharing this with us! Have a beautiful weekend!
I started cookimg this and reading through the it I got confused because it never said what to do with the egg whites after you whip them it only tells what to do with egg yolks
Hello Chelsea,
Right below the picture it says: "Beat the egg whites until they hold firm and form peaks. Now with a wire whisk add the egg yolk mixture and beat into the batter."
What it means is to add the egg yolks with the egg whites batter.
I hope this helps.
Thank you for your comment, it gives me the opportunity to check this recipe and edit what is needed.
Mely
Lol ok thank you thay makes a lot more since
Hola!! Mely, muchisimas gracias por todas esas recetas deliciosas que compartes. Yo actualmente vivo en College Station,Texas y muero por hacer el queso, la masa para tortillas y este rollo de fresa que me recuerda mucho a mi papá ya que es su preferido y muy seguido se lo compraba en Tampico ahora el vive en Veracruz y ahi es dificil encontrarlo, asi que si me sale en cuanto vaya a visitarlo le hare su rollo preferido. Gracias nuevamente por compartir todas estas recetas deliciosas y que a los que vivimos en el extrajero nos hacerca a nuestro pais.
Hey great recipe, I played with the filling, I used 8 oz of cream cheese, about a 1/2 cup of heavy cream, 1/4 cup of Dulce de Leche spread, 1/4 cup of Conffectioners sugar and 3 tbsp of French Vanilla Kahlua Coffee Liqueur and let me tell you it was awesome….
Great combination Sweetdelightscakes.
Thank you for sharing it. Now I also want to try your own version.
Happy cooking