🍓 Milk Cream and Strawberry Jelly Roll Cake

Light, Luscious, and Perfect for Any Occasion

There’s something undeniably nostalgic about a jelly roll cake. It’s soft, spongy, and filled with sweet surprises — a dessert that looks fancy but feels like home. This Milk Cream and Strawberry Jelly Roll Cake is a delightful twist on the classic. With its fluffy vanilla sponge, smooth milk cream filling, and a bright layer of strawberry jelly, it's the kind of treat that gets eaten before you’ve even finished slicing it.

Whether you’re hosting afternoon tea, celebrating a special occasion, or just looking for something beautiful and delicious to serve, this roll cake delivers — in taste, texture, and wow factor.

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✨ Why You'll Love It

• Light and airy sponge that’s easy to roll

• Creamy milk filling that melts in your mouth

• A thin, glossy layer of strawberry jelly for a burst of fruity sweetness

• Gorgeous presentation with minimal effort

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🍰 Ingredients

For the Sponge Cake:

• 4 large eggs

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• 3/4 cup all-purpose flour

• 1/2 tsp baking powder

• Pinch of salt

For the Milk Cream Filling:

• 1 cup heavy whipping cream

• 1/4 cup sweetened condensed milk

• 1 tsp vanilla extract

For the Strawberry Jelly Layer:

• 1/2 cup strawberry jam or jelly

• 1 tbsp water (to thin, optional)

• Optional: fresh chopped strawberries for extra texture

Topping (Optional):

• Powdered sugar for dusting

• Fresh strawberries for garnish

• Whipped cream rosettes for decoration

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👩‍🍳 Instructions

Step 1: Make the Sponge

1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.

2. In a large bowl, beat the eggs and sugar with a mixer until pale and fluffy (about 5–7 minutes).

3. Add vanilla extract.

4. In a separate bowl, sift together flour, baking powder, and salt.

5. Gently fold dry ingredients into the egg mixture until just combined.

6. Pour batter into the pan, spreading evenly. Bake for 10–12 minutes or until the top springs back when lightly pressed.

7. While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Roll the cake (with the towel) from the short end. Let cool completely.

Step 2: Prepare the Milk Cream

1. In a cold bowl, whip the heavy cream until soft peaks form.

2. Add sweetened condensed milk and vanilla. Beat until stiff peaks form.

3. Chill in the fridge until ready to use.

Step 3: Assemble the Roll

1. Gently unroll the cooled sponge.

2. Spread a thin layer of strawberry jelly over the cake.

3. Add an even layer of milk cream filling on top of the jelly.

4. Carefully re-roll the cake (without the towel) and place seam-side down on a platter.

Step 4: Chill and Decorate

1. Refrigerate the cake for at least 1 hour to set.

2. Before serving, dust with powdered sugar or pipe decorative whipped cream along the top.

3. Garnish with fresh strawberries, if desired.

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🍓 Tips for Success

• Don’t overbake the sponge — it should be soft and pliable for rolling.

• Roll the cake while it’s still warm to avoid cracks.

• If your jelly is too thick, warm it slightly and stir in a bit of water to make it more spreadable.

• For extra strawberry flavor, you can add finely chopped fresh berries to the filling.

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🎉 A Dessert That Never Disappoints

This Milk Cream and Strawberry Jelly Roll Cake is light enough to enjoy after a big meal, but indulgent enough to serve on special occasions. Its pretty spiral and balance of creamy and fruity flavors make it a crowd-pleaser every time.

So the next time you want to impress guests or just treat yourself, skip the store-bought cake and roll up this homemade beauty instead.