Classic German Strawberry Roll Cake (Erdbeere Kuchen)
A classic German dessert made with sun ripened strawberries and freshly whipped cream makes this lusciously light flavorful cake perfect for spring and summer.
Equipment
- cookie sheet
- Parchment paper
- cotton dish towel
Ingredients
For the dough:
- 5 large eggs, separated
- 5 tbsp powdered sugar
- 5 tbsp flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
For the filling:
- 1 cup heavy cream
- ¼ cup sugar
- 1 tsp vanilla extract
- 1½ cups strawberries, chopped
Instructions
Make the cake:
- Preheat oven to 375℉.
- Place a sheet of parchment paper on a cookie sheet. Grease parchment paper with butter. Set aside.
- In the bowl off a stand mixer, beat egg whites on high speed until stiff peaks form, about 2-3 minutes.
- Whisk together egg yolks in a separate bowl.
- Use a rubber spatula to gently fold the egg yolks into the whipped egg whites.
- Fold in the powdered sugar and vanilla.
- Fold in the flour and baking powder.
- Spread the batter out evenly onto the buttered parchment paper.
- Bake for 8-10 minutes until a toothpick inserted in the center comes out clean.
- When cake comes out of the oven place a clean dish towel over the top of the cookie sheet.
- Turn the cookie sheet upside down onto the dish towel.
- Remove parchment paper.
- While the cake is still hot, use the dish towel to roll up the cake.
- Allow the cake to cool completely.
Make the filling:
- Place heavy cream, sugar and vanilla in the bowl of a stand mixer. Using the whisk attachment whip the cream until soft peaks form.
- Stir in chopped strawberries.
Assemble the cake:
- Unroll the cooled dough.
- Spread the filling out onto the dough keeping it about an inch or two from the edges.
- Using the dish towel to help, roll the cake around the filling, using slight pressure to form into a roll.
- Transfer cake onto a serving platter and cover cake with plastic wrap. Refrigerate for at least 2 hours, overnight is ideal.
- Dust with powdered sugar to serve.