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Strawberry Rose Roulade

Serves: Makes 12 to 14 servings



  • 6 large eggs
  • 1 cup (7 ounces) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup (3½ ounces) sifted cake flour
  • ¼ teaspoon salt
  • ¾ stick (3 ounces) unsalted butter, melted and cooled but still fluid

Frosting and Filling:

  • 1 pint-basket (about 16 ounces) strawberries
  • 2 cups (16 ounces) heavy whipping cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons rose water
  • Confectioners' sugar, for dusting
  • Sugared rose petals, for garnish


  1. Preheat the oven to 350°F and position an oven rack in the center. Line the pan with parchment paper.

  2. Make the cake: Bring 2 inches of water to a boil in the medium saucepan. Place the eggs and granulated sugar in the bowl of the stand mixer and set the bowl over the simmering water. If using a hand mixer, use a medium bowl. Whisking constantly to prevent the eggs from scrambling, heat the mixture to about 110°F on the instant-read thermometer, or just until the eggs are warm to the touch and the sugar has dissolved. You should not feel any graininess when you rub some between your fingers. Don't let the mixture get too hot-you're trying to dissolve the sugar and get maximum volume from the eggs, not cook them.

  3. Whip the egg mixture on high speed until very light in color, voluminously thick, and resembling whipped cream, 7 to 10 minutes. If using a hand mixer, it will take 4 to 6 minutes longer. Be sure to use the ribbon test to check their thickness before proceeding-the ribbon of beaten egg should sit on top of the mixture practically indefinitely. Blend in the vanilla extract.

  4. With the fine-mesh strainer, sift the flour and salt into the medium bowl. Sift half the flour over the egg mixture and gently fold in with the silicone or rubber spatula. Repeat with the remaining flour, folding gently until no streaks of flour remain. Stir a generous scoop of batter into the cooled melted butter and mix until the butter is completely blended. Scrape this mixture over the batter and gently but thoroughly fold it in. Immediately scrape the batter into the prepared pan and use the offset spatula to gently spread it into an even layer.

  5. Bake the cake for about 15 minutes, or until the top is lightly golden, feels firm to the touch, and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely.

  6. Make the frosting and filling: Wash the strawberries and pat dry, then use a strawberry huller or paring knife to hull them and slice thinly. Set aside. In the cleaned bowl of the stand mixer, whip the cream, granulated sugar, and rose water until soft peaks form. Transfer half of the whipped cream to the cleaned medium bowl, cover, and refrigerate (this will be used to frost the cake). Gently fold the strawberries into the remaining cream to make the filling.

  7. Run the thin, flexible knife or spatula around the edges of the pan to loosen the cake. With the fine-mesh strainer, dust the top of the cake with confectioners' sugar and place a piece of parchment paper that is the size of the pan on top of the cake. Hold the paper and pan together, flip over, and set down on your work surface. Remove the pan and peel the parchment paper off the top-the easiest and least damaging way to do this is on the diagonal, from corner to corner. Position the cake so that one of the long sides is parallel to the edge of your work surface.

  8. Use the offset spatula to spread the filling evenly over the cake, leaving a 1-inch border along the long edge opposite you. Starting at the long edge closest to you, fold the edge of the cake over the filling and then begin to carefully roll the cake into a log, pulling upward and slightly forward on the paper underneath and using the paper to help you roll the cake. When finished, the seam should be on the bottom.

  9. Use the long metal spatula to carefully slide the roll onto a serving platter. If this step is too tricky, just cut the roll in half to make moving it easier and place them back together on the platter. Trim the ends with a serrated knife. Use the reserved whipped cream to frost all around the cake. Refrigerate at least 2 hours before serving.

  10. Garnish and serve the cake: Decorate the cake and serving platter with the sugared rose petals. Cut the cake into 2-inch-thick slices by sawing gently with the serrated knife on a slight diagonal. Storing The cake is best eaten the same day it is made. It will still taste good the second day, but the cream will start to break down and lose its volume and shape. Store in the refrigerator, covered loosely with plastic wrap.

by Sur La Table & Andrews McMeel Publishing

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