This month’s baking creation is one of my summer favorites
- Frozen Strawberry Cheesecake Roll -

Think of it as a delicious love child between a classic Japanese roll cake and creamy strawberry cheese cake… but BETTER! It’s like an ice-cream roll cake when it is frozen!

It’s a perfect dessert for hot summer days and it’s easy to prepare ahead and serve at afternoon tea gatherings/ dinner part-AY!

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★ Ingredients (For 1 roll cake, pan size= 39 x 27cm)
[CAKE BATTER]: 5 eggs, 75g sugar, 50g vegetable oil (I used avocado oil), 60g milk, 1tsp vanilla extract, 90g flour
[STRAWBERRY CREAMCHEESE : WHIPPED CREAM FILLING]): 200g cream cheese, 40g strawberry jam, 300g heavy cream, 30g sugar
[STRAWBERRY PURÉE]: 8-10 frozen strawberries, 150ml water, 25g sugar

★Sponge Cake
1. Separate egg yolks/egg whites
2. Add sugar and whisk mixture until pale yellow
3. Add in vegetable oil, milk, vanilla extract and mix well
4. Add flour gradually into egg mixture until batter looks smooth
5. Whisk up some meringue to stiff peaks (** sugar should be added gradually into foamy egg white)
6. Add 1/3 of meringue into cake batter and mix it in
7. Add cake batter into bowl with meringue and gently fold the two together
8. Pour cake batter into pan lined with parchment paper
9. Smooth surface with spatula and ‘bang’/drop the pan on the table to get some air bubble out.
10. Put the pan in a preheated oven @ 400°F for 12- 13mins (**baking time varies by pan size and oven…adjust accordingly as surface turns light golden brown)
11. Take it out the oven and trim the edges

★ Strawberry Whipped Cream Cheese Filling
1. In a bowl, mix creamcheese with strawberry jam and whisk (** cream cheese should be soften/room temp)
2. Whisk heavy cream and sugar to make whipped cream
3. Mix strawberry creamcheese with whipped cream (** I ended up with a 1:1 ratio but you can adjust it to your liking. If you like a lighter taste…add more whipped cream. If you want the roll cake to taste closer to a creamy cheesecake…keep it more cream cheese-based!

★ Cake Rolling
1. Brush strawberry purée on to the sponge cake sheet
2. Add whipped cream/strawberry cream cheese filling on to the cake and roll it up
6. Put rolled cake into the freezer for 2-3 hrs and it’s ready to be served

(**TIPS: You can cut the cake into slices and individually wrap them in cling wrap so you can enjoy a slice of frozen roll cake whenever from the freezer!)

★Decoration
1. Crush some graham crackers to use as base for the cake slice
2. Decorate with strawberry purée

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★ Music – Carefree by Kevin MacLeod + Carefree Melody by Twin Musicom + Get Outside! (Youtube Audio Library)
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license ([ Ссылка ])
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Artist: [ Ссылка ]
Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license ([ Ссылка ])
Source: [ Ссылка ]
Artist: [ Ссылка ]

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★ Hello! Welcome to Petit Cath-fé!
Follow me on instagram to see more of my creations and life at NYC. If you have any suggestions/questions for my channel, send me an email!
INSTAGRAM @petit.cathfe
E-MAIL petit.cathfe@gmail.com

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