Sushi with strawberry shortcake 

Components:

Four large eggs (room temperature),

¾ cup sugar,

1 tsp vanilla extract,

¾ cup all-purpose flour,

1 tsp baking powder are needed for the cake.

• Half a teaspoon of salt

For the filling, combine 1 cup diced fresh strawberries,

3 tablespoons powdered sugar,

1 teaspoon vanilla extract, and 1 ½ cups heavy whipping cream.

Additional strawberries and powdered sugar are optional toppings.

Directions:

1. Preheat the oven to 175°C (350°F). Use parchment paper to line a jelly roll pan that is 10 by 15 inches.
2. Prepare the cake batter:
• Beat sugar and eggs on high speed for 5–6 minutes, or until they are pale and thick.
• Include vanilla extract.
• Gently stir the flour, baking powder, and salt into the egg mixture after sifting them together.

3. Bake the Cake: Evenly distribute the batter in the pan that has been prepared. Bake for ten to twelve minutes, or until the top bounces back when you touch it lightly.

4. To roll the cake, place it on a fresh kitchen towel that has been sprinkled with powdered sugar.

• Starting from the short side, roll the cake with the cloth after removing the parchment paper. Allow it to cool fully.
5. Make the Filling: Beat vanilla extract, heavy cream, and powdered sugar until stiff peaks form. Add the chopped strawberries and fold gently.
6. Put the Roll Together: Unfold the chilled cake, evenly distribute the strawberry cream filling, and then securely re-roll (without the towel).
7. Refrigerate for a minimum of half an hour before serving. Before serving, sprinkle with powdered sugar and add some strawberries as a garnish.

For more details, visit the full recipe

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