Gently fold the whipped cream into the yoghurt mixture until smooth and combined. Finally, fold in the 1 cup of diced strawberries for a burst of freshness. Once the sponge cake is completely cool, carefully unroll it. Spread the yoghurt filling evenly over the cake, leaving a 1-inch border around the edges to prevent overflow when rolling it back up.
Gently roll the cake back up (this time without the towel), being careful not to press too hard, so the filling stays intact. Transfer the roll to a serving plate, placing it seam-side down for a neat appearance. Refrigerate the rolled cake for at least 1 hour to allow the filling to firm up, which makes slicing easier.
Just before serving, dust the cake with powdered sugar for a beautiful, elegant finish. If desired, garnish with sliced strawberries on top for an extra pop of colour and flavour.
Helpful Tips for the Best Strawberry Yogurt Roll Cake;
Use room temperature eggs: This helps the eggs whip to maximum volume, creating a lighter, fluffier sponge.
Donât skip the towel rolling step: Rolling the cake with a towel while itâs warm prevents cracks and ensures the cake holds its shape when filled.
Chill the cake before slicing: Letting the cake rest in the fridge for an hour helps the yoghurt filling firm up, making it easier to cut clean, beautiful slices.
Use fresh, ripe strawberries: Since strawberries are the star ingredient in this cake, using sweet, ripe strawberries ensures the best flavour.
This Strawberry Yogurt Roll Cake is a deliciously light and fruity dessert thatâs perfect for any occasion, whether itâs a summer picnic or an elegant tea party. The combination of fluffy sponge cake, creamy yoghurt filling, and fresh strawberries offers a refreshing contrast that will delight everyone who tastes it.
Ingredients;
For the Sponge Cake:
4 large eggs, at room temperature (this ensures better volume when whipped)
1/2 cup (100 grams/ 3.5 oz) granulated sugar
1/2 cup (63 grams/ 2.2 oz) all-purpose flour, sifted for a smooth batter
1 tsp vanilla extract (use pure vanilla for the best flavour)
1/4 tsp salt
1/2 tsp baking powder, to help the cake rise
2 tbsp milk, at room temperature, for added moisture
For the Yogurt Filling:
1 cup (236 ml) plain Greek yoghurt (use full-fat for a creamier texture, or vanilla-flavoured yoghurt for extra sweetness)
1/2 cup (125 ml) heavy cream, chilled, for a light, whipped texture
2 tbsp powdered sugar, for sweetness
1 tsp vanilla extract
1 cup fresh strawberries, diced into small pieces
For Garnish and Decoration:
Powdered sugar, for dusting the cake
Fresh strawberry slices, optional, for a decorative topping
