Strawberry Cheesecake Dream Roll (Print Version)

# Ingredients:

→ Sponge Cake

01 - 4 large eggs
02 - 150 g granulated sugar
03 - 1 teaspoon vanilla extract
04 - 125 g all-purpose flour
05 - 1 teaspoon baking powder
06 - 0.25 teaspoon salt
07 - 60 ml milk
08 - 2 tablespoons vegetable oil
09 - Powdered sugar, for dusting

→ Cheesecake Filling

10 - 225 g cream cheese
11 - 70 g powdered sugar
12 - 1 teaspoon vanilla extract
13 - 120 ml heavy cream

→ Strawberries

14 - 225 g fresh strawberries
15 - 2 tablespoons granulated sugar
16 - Fresh strawberries, for garnish

# Instructions:

01 - Wash, hull, and finely chop fresh strawberries. Toss them with 2 tablespoons granulated sugar in a bowl and set aside to macerate.
02 - Preheat oven to 175°C. Line a 25x38 cm jelly roll pan with parchment paper and lightly grease. Using an electric mixer, beat eggs and 150 g sugar until pale, thick, and tripled in volume. Incorporate vanilla extract. Sift flour, baking powder, and salt together, then gently fold into the egg mixture. Combine milk and vegetable oil, then stream into the batter, folding gently until smooth.
03 - Spread batter evenly in the prepared pan. Bake for 10–12 minutes, until lightly golden and springy to the touch.
04 - Invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. Beginning at the short end, gently roll up the cake with the towel. Allow to cool completely in this rolled shape.
05 - Beat cream cheese until smooth and creamy. Add powdered sugar and vanilla extract; mix until combined. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until the filling is light and fluffy.
06 - Unroll the cooled sponge cake. Spread cheesecake filling evenly over the surface. Distribute the macerated strawberries across the filling. Reroll the cake carefully without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 1–2 hours to set.
07 - Dust the chilled roll with powdered sugar. Garnish with additional fresh strawberries. Slice into 2–2.5 cm thick pieces and serve cold.

# Notes:

01 - For a stable sponge, whip eggs and sugar until the batter is thick and ribbons form. Roll the cake while warm to prevent cracking and allow it to cool completely in the rolled shape. Chilling before slicing yields cleaner cuts. Use ripe, local strawberries for maximum flavor and minimal sogginess.
02 - Avoid overbaking the sponge to maintain pliability. Explore flavor variations: add cocoa powder for a chocolate sponge, lemon zest for bright citrus notes, or substitute the filling with lightly sweetened whipped cream for a shortcake-inspired twist.

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