- Hey, I'm Alix, and this is my recipe
for a strawberry cheesecake cake roll.
(happy music)
So I made this recipe
video at a time where
cake rolls were kind of trendy.
They were like the in thing to do.
And I just wanted to play
around with the flavors
and create something that was delicious,
but also new and interesting.
So the process looks a little bit tricky
when making a cake roll 'cause
there are a few components
that you have to nail,
but it's actually pretty
simple when you break it down.
For this cake batter
calls for a lot of eggs.
It's kind of like a sponge cake.
Now you want to make sure
you're beating your eggs
before you go on to
adding other ingredients,
because we're gonna incorporate
some air into these eggs,
and it'll make for a fluffier cake.
Then all the rest is pretty simple.
You'll just dump in the
rest of the ingredients
and switch to a folding method,
just to make sure we're not
overbeating our cake batter.
(happy music)
Also, just keep an eye when
you're baking this cake.
Because it's so much thinner,
it cooks really fast.
So be careful not to burn your cake.
So now we get to some of
the more important steps.
Once your cake is baked, you
need to lay a clean dish towel
on your surface, sprinkle
that with powdered sugar,
and then right when you
take it out of the oven,
you're gonna flip your
cake over onto that towel
and quickly roll it up
while the cake is still hot,
'cause this will ensure, once
you cool it in that form,
that it will keep its roll
shape without cracking.
A very important step.
So work quickly while it's still hot.
Don't burn yourselves.
You probably won't. It's fine.
But yeah.
The powdered sugar is there to make sure
your cake doesn't stick to your towel.
So don't skip that part either.
And don't use flour, 'cause that's gross.
So now that your cake is
cooling in its dish towel,
I went on to make the filling,
which is a simple kind
of cheesecake frosting.
It's one of my all-time
favorites, so can't go wrong.
So when you bring your
cake back from the fridge,
you're gonna unroll it,
and it will still have kind of a,
it will still kind of
like, I don't know, go up,
'cause it's like molded to the roundness.
Oh man.
So then, you're just
gonna lather all of that
cheesecake frosting onto
the surface of the cake.
You're gonna sprinkle
on some strawberries.
And then it should be pretty
easy from here on out.
You just roll the cake back
up into its final form.
This is like a shapeshifter.
Shapeshifter cake.
I sprinkled my cake with
some more powdered sugar,
just to make sure the outside looks nice.
And you can also decorate it
with some more strawberries
or maybe some whipped cream.
Also, another important
step for this cake,
if you're gonna be serving it to people
or you want it to look really beautiful,
is to chop off the ends.
Now I know it might seem wasteful,
but you're really gonna
get the best visual
of that swirl when you chop
off the extra bits on the end.
But you also get that tasty visual.
You can just eat them as a snack too.
I did.
I don't know why I always do this.
All of a sudden, it's like my signature.
