Formula for Strawberry Cheesecake Cake Roll


Formula for Strawberry Cheesecake Cake Roll

This was completely brilliant! Served this for dessert, and there were no leftovers

Recipe for Strawberry Cheesecake Cake Roll





3/4 container all-purpose flour

1/4 glass cornstarch

1 teaspoon preparing powder

1/4 teaspoon salt

4 huge eggs, separated


3/4 container granulated sugar, divided

1/2 teaspoon unadulterated vanilla extract

Confectioners’ sugar, for dusting

8 ounces cream cheese, softened

1/2 glass powdered sugar


1 container overwhelming cream, cold

1 teaspoon lemon zest

1 glass diced new strawberries, additionally additional for garnish




Preheat stove to 350°F (175°C). Line a 10×15-inch jam roll container with material, gently greased.


Whisk together flour, cornstarch, preparing powder, and salt.

Beat egg yolks and half the granulated sugar until thick; include vanilla.


In another bowl, beat egg whites to delicate crests, including remaining sugar for hardened peaks.


Fold whites into yolk blend, at that point crease in dry ingredients.

Spread hitter in skillet; heat 12-15 minutes. Clean with confectioners’ sugar, flip onto a towel, expel material, and roll.Cool on a wire rack.



For filling, beat cream cheese and powdered sugar. Whip cream with lemon get-up-and-go to crests, crease into cheese blend, include strawberries.


Unroll cake, spread filling, take off border, and re-roll. Chill in plastic wrap for 2 hours.


To Serve:

Remove plastic, trim closes, and enhance with strawberries or powdered sugar. Cut and serve chilled

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