Strawberry Marshmallow Cake Roll
Strawberry Marshmallow Cake Roll: Entertaining can be stressful. That’s why this Marshmallow Cake Roll is perfect! This stress free dessert can be made in advance and frozen until ready to serve. This creamy strawberry filling is wrapped with a wonderful light sponge cake. One look at this cake and you may think it’s too hard. Rest assured…..it may look hard but my easy to follow steps will guide to success! Scroll down and watch my “HOW TO MAKE A CAKE ROLL” video to see how easy it really is!
How to Make a Strawberry Marshmallow Cake Roll
Can this Strawberry Mallow Cake Roll Be Frozen?
How to Freeze a Cake Roll
- wrap rolled cake in a piece of plastic wrap (I prefer Press & Seal)
- wrap a layer of foil on top of the plastic wrap around the cake roll
- label and freeze
How to Defrost a Cake Roll
When ready to thaw: Transfer the wrapped cake from the freezer to the refrigerator one day before serving. Leave it wrapped (I prefer Press & Seal + foil. The cakes take at least 8 hours to thaw completely in the refrigerator.
How to Make a Cake Roll
- Sift together the flour, baking powder and salt; set aside.
- In a large mixing bowl; beat egg yolks until slightly thickened.
- Gradually add 1/4 cup sugar, beating until thick and lemon-colored.
- Beat in vanilla.
- Add dry ingredients; mix well.
- In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
- Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Fold a fourth of egg whites into batter; fold in remaining whites.
- Gently spoon into prepared pan.
- Bake for 10 -12 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes.
How to Assemble a Cake Roll
- Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with confectioners’ sugar.
- Remove parchment paper.
- Roll towel and cake into a spiral, start from a short side of the cake.
- Cool on wire rack.
- Unroll cake; remove towel;
- Spread Marshmallow Cream Filling to within ½-inch of the edges.
- Add fresh strawberries
- Roll up cake; cover with a layer of plastic wrap and foil.
- Freeze until ready to serve or served immediately.
HOW TO MAKE A CAKE ROLL VIDEO
MORE CAKE ROLL RECIPES
Strawberry Marshmallow Cake Roll
Yield:
Serves 10
Prep Time:
40 minutes
Cook Time:
12 minutes
Total Time:
52 minutes
One look at this cake and you may think it's too hard. Rest assured.....it may look hard but my easy to follow steps will guide to success!
Ingredients
- 4 large eggs, separated
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar, divided
- 1/2 teaspoon vanilla extract
- powdered sugar for dusting
- 2 - 8 ounce spreadable strawberry cream cheese
- 7 ounces marshmallow creme
- 1 - 1/2 cups fresh strawberries, sliced - plus extra for garnish
Instructions
- Preheat oven to 375°.
- Let eggs stand at room temperature for 30 minutes.
- Line a greased 15-inch x 10-inch x 1-inch baking pan with waxed paper and grease the paper; set aside.
NOTE: you can also use parchment paper but I found the wax paper worked fine. I was a little concerned about it melting but it held up.
- Sift together the flour, baking powder and salt; set aside.
- In a large mixing bowl; beat egg yolks until slightly thickened.
- Gradually add 1/4 cup sugar, beating until thick and lemon-colored.
- Beat in vanilla.
- Add dry ingredients; mix well.
- In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
- Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Fold a fourth of egg whites into batter; fold in remaining whites.
- Gently spoon into prepared pan.
- Bake for 10 -12 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes.
NOTE: Don't freak out if your cake has big bubbles in the oven. Once it cools it will settle down.
- Turn cake onto a kitchen towel dusted with confectioners' sugar.
- Gently peel off wax paper.
- Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
NOTE: Don't let the cake sit in the towel too long, un roll as soon as cooled or the cake might stick to the towel and dry out a little.
- In a small mixing bowl, beat the cream cheese and marshmallow creme.
- Unroll the cake; spread cream cheese mixture to within 1/2-inch of edges.
- Top with 1-1/2 cups sliced strawberries.
- Roll up again.
- If serving in 24 hours or less place seam side down on a freezer safe platter. Place in freezer until 30 minutes before serving. Take out of freezer and place on counter to thaw.
TIP: It's easier to slice while still frozen. If storing it for another time. Wrap in plastic wrap before freezing. Garnish with extra strawberries.
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This looks terrific! Cannot wait to try this out.
This looks very delicious!!
This cake roll looks so good and fresh! Love the addition of the fresh strawberries! This looks like a great summer dessert!
Looks terrific! I love the presentation and the ability to make it ahead of time.
This sounds wonderful, Sheryl! Thank you so much for sharing at last week’s All My Bloggy Friends 🙂 I can’t wait to see what you share this week!
amazing recipe i make the cream cheese and fluff as a dipping sauce for apples and other fruits so to combine it with your cake recipe and strawberries it was just devine after about an hour in the freezer! Thank you for this easy to follow delightful recipe!
I’m a lover of anything strawberry and a light cake.Thank you for sharing such a well written an detailed recipe.I’m going to attempt my first ever sponge cake…!Wish me luck.
Good Luck Linda! Believe me it is wayyyy easier then you think.