Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 4 eggs
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup fresh strawberries, chopped
- 1/2 cup strawberry jam
Special Equipment Needed:
- 10x15 inch jelly roll pan
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. Add the milk, vegetable oil, vanilla extract, and salt to the egg mixture and mix until well combined.
4. Sift the flour and baking powder into the egg mixture and mix until just combined.
5. Pour the batter into the prepared jelly roll pan and spread it out evenly with an offset spatula.
6. Bake for 12-15 minutes or until the cake is lightly golden brown and springs back when touched.
7. Remove the cake from the oven and let it cool for 5 minutes.
8. While the cake is cooling, mix the cream cheese and powdered sugar together until smooth.
9. Spread the cream cheese mixture over the cooled cake, leaving a 1-inch border around the edges.
10. Sprinkle the chopped strawberries over the cream cheese mixture.
11. Spread the strawberry jam over the strawberries.
12. Starting at one end, roll the cake tightly into a log, using the parchment paper to help you.
13. Wrap the cake in plastic wrap and refrigerate for at least 1 hour.
14. Once chilled, slice the cake into 1-inch thick slices and serve.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Chilling time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
Sodium: 160mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use any type of fruit jam or preserves in place of the strawberry jam.
- You can use frozen strawberries instead of fresh strawberries.
Variations:
- You can add a layer of whipped cream on top of the cream cheese mixture before adding the strawberries and jam.
- You can use different types of fruit, such as blueberries or raspberries, instead of strawberries.
Tips and Tricks:
- Make sure to roll the cake tightly to prevent it from falling apart.
- If the cake cracks while rolling, don't worry, just use the parchment paper to help you roll it back up.
- Let the cake chill for at least 1 hour before slicing to make it easier to cut.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
You can serve the cake chilled or at room temperature.
Presentation Ideas:
Serve the cake on a platter with fresh strawberries and whipped cream.
Garnishes:
Fresh strawberries and whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
If the cake is too dry, try adding a little more milk to the batter.
Food Safety Advice:
Make sure to store the cake in the refrigerator to prevent spoilage.
Food History:
Bolo de Rolo is a traditional Brazilian cake that originated in the state of Pernambuco. It is a rolled cake that is typically filled with guava paste.
Flavor Profiles:
This Strawberry Cheesecake Bolo de Rolo has a sweet and tangy flavor from the strawberries and cream cheese.
Serving Suggestions:
Serve the cake as a dessert or as a sweet snack.
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Region: Portuguese