Ingredients
1cupcake flour,spoon and leveled
1tspbaking powder
½tspsalt
4large eggs,room temperature, divided
¾cupgranulated sugar,divided
2tbspbuttermilk
1½tsppure vanilla extract
½vanilla bean,seeds scraped
1cupconfectioner’s sugar
1cupfreeze dried strawberries
8ozcream cheese,(1 block), full fat, softened to room temperature
¼cupunsalted butter,softened to room temperature
2½cupsconfectioner’s sugar
1tsppure vanilla extract
salt,to taste
Preparation
Preheat the oven to 350 degrees F. Spray a 10×15-inch baking pan with nonstick spray or grease with butter. Line it with parchment paper. Spray or grease the parchment paper.
Sift the cake flour, baking powder, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and ¼ cup of sugar together on high speed for 4 to 5 minutes or until stiff peaks form.
Transfer to another bowl. Using the same mixing bowl, add the egg yolks, remaining sugar, buttermilk, vanilla extract, and vanilla bean. Beat together at high speed for 3 to 4 minutes or until light in color.
Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds.
Add the flour mixture and beat on low until the batter is completely combined. Do not overmix.
Spread the batter evenly into the prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners.
Bake for 15 minutes or until the cake springs back when poked with a finger.
As the cake bakes, lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel.
Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently.
Allow the cake to cool completely rolled up in the towel.
Remove the cake roll from the refrigerator and allow it to sit on the counter for a few minutes to warm up.
Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
Beat in the butter until combined. Add the confectioners’ sugar, strawberry powder, and vanilla and beat on medium-high speed until combined and creamy. Taste, then add a pinch of salt, if needed.
Gently and slowly unroll the cake. Flatten it out and spread the frosting evenly on top, leaving about a ½-inch border around the cake.
Gently and slowly roll the cake back up, without the towel this time.
Loosely cover with plastic wrap and refrigerate for 20 minutes.
Dust with more confectioners’ sugar and garnish with some sliced strawberries. Slice, serve, and enjoy!
