Ingredients
For the Cake:
- 4 egg whites (room temperature)
- 1 cup granulated sugar (divided)
- 5 egg yolks (room temperature)
- 2 tablespoons vegetable oil
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¾ cup all purpose flour (spooned and leveled)
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
For the Filling:
- 1 pound strawberries (washed, hulled, sliced)
- 1 tablespoon sugar
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar (plus more for dusting)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F. Spray a 12×17 inch rimmed baking sheet with nonstick baking spray, line it with parchment paper, and grease the parchment with butter to prevent sticking. Set aside.
- Beat Egg Whites: In a medium bowl, beat the egg whites on medium-high speed until soft peaks form, about 1 to 2 minutes. Gradually add one-third cup of sugar, then continue beating until stiff peaks form, another 1 to 2 minutes. Set aside carefully.
- Prepare Egg Yolk Mixture: In another medium bowl, whisk together the egg yolks, vegetable oil, whole milk, vanilla extract, two-thirds cup sugar, and lemon zest until smooth and combined.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, and fine sea salt to evenly distribute the leavening agents and salt.
- Mix Wet and Dry Ingredients: Gently stir the dry ingredients into the wet mixture just until combined; avoid overmixing to keep the batter light and airy.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the batter using a spatula until fully incorporated, preserving as much air as possible for a fluffy cake.
- Bake the Cake: Pour the batter evenly onto the prepared baking sheet and bake for 15 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean. Remove from oven and cool the cake completely.
- Prepare Strawberry Filling: In a small bowl, combine sliced strawberries with 1 tablespoon of sugar and 1 tablespoon of lemon zest. Let sit to macerate while you prepare the cream.
- Make Whipped Cream: In a large bowl, beat the heavy whipping cream on high speed until soft peaks form. Add sour cream, vanilla extract, and powdered sugar. Continue beating until stiff peaks form, creating a rich whipped cream filling.
- Assemble the Cake Roll: Spread the whipped cream mixture evenly over the cooled cake, leaving a 1-inch border around the edges. Scatter the macerated strawberries evenly on top of the whipped cream.
- Roll the Cake: Starting at the short end, carefully roll the cake up, allowing the parchment paper to fall away as you roll. Seal gently and place seam-side down on a serving platter.
- Finishing Touch: Dust the cake roll lightly with powdered sugar before serving for an elegant presentation.
Notes
- Ensure eggs are at room temperature for better volume when beating.
- Be careful not to overmix the batter to maintain a light, airy texture.
- Cool the cake completely before adding the filling to prevent it from melting the whipped cream.
- You can prepare the filling and roll the cake a few hours ahead and refrigerate for best flavor and texture.
- Use fresh, ripe strawberries for the best taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
