Better Baking Academy: Strawberry Roulade
Makes 1 roulade
  • 4 large eggs (200 grams)
  • ⅔ cup (133 grams) granulated sugar
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 grams) almond extract
  • ½ cup (63 grams) Bob's Red Mill All-Purpose Flour
  • 5 tablespoons (40 grams) cornstarch
  • ¼ teaspoon kosher salt
  • 3 tablespoons (42 grams) unsalted butter, melted and warm
  • 2 tablespoons (14 grams) confectioners’ sugar
  • Strawberry Simple Syrup (recipe follows)
  • Strawberry Cream Cheese Filling (recipe follows)
  • Whipped Cream (recipe follows)
  • Garnish: fresh strawberries
  1. Preheat oven to 350°F (180°C). Line bottom of a 17¼ x 12¼-inch rimmed baking sheet with parchment paper. (See Note.)
  2. In the heatproof bowl of a stand mixer, whisk together eggs, granulated sugar, and extracts by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 110°F (43°C).
  3. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until thick, tripled in volume, and ribbon-consistency, 3 to 4 minutes.
  4. In a small bowl, sift together flour, cornstarch, and salt. Using a large balloon whisk, gently fold flour mixture into egg mixture in two additions just until combined.
  5. Transfer 1 cup (75 grams) batter to a small bowl, and whisk in warm melted butter until combined. Fold butter mixture into batter in two additions just until combined. Pour batter into prepared pan, and smooth flat with an offset spatula using as few strokes as possible.
  6. Bake until lightly golden and cake springs back when lightly pressed, 10 to 15 minutes. Immediately run a thin knife or a small offset spatula around edges of cake. Using a fine-mesh sieve, dust top of cake with confectioners’ sugar. Place a clean kitchen towel on top of cake. Using a baking sheet or a large cutting board, invert cake. Carefully remove hot pan and parchment. Starting with one long side, immediately roll up cake and towel together, jelly roll style. Place, seam side down, on a wire rack, and let cool completely.
  7. Carefully unroll cooled cake. Using a pastry brush, brush cake with Strawberry Simple Syrup. Spread Strawberry Cream Cheese Filling on cake, leaving a ½-inch border along long side that is bottom seam. Gently reroll cake without towel, making sure not to press too hard. Using towel as a sling, place cake on wire rack or a baking sheet. Refrigerate until set, about 45 minutes. Cover and refrigerate for up to 3 days.
  8. Just before serving, place chilled cake on a serving platter. Place a portion of Whipped Cream in a small pastry bag fitted with a 5/16-inch French star piping tip (Wilton 4B). Pipe Whipped Cream on top of cake as desired. Garnish with strawberries, if desired. Serve with remaining Whipped Cream.
It can be helpful to lightly spray the bottom of the pan with cooking spray just to help hold the parchment in place, but it is not necessary; if you choose to do this, make sure not to spray the sides of the pan.
Recipe by Bake from Scratch at