Taken from a recipe book featuring Scandinavian desserts. This is light, fruity and delightful.



  • 3/4 cup cake flour
  • 3/4 cup
  • 4 large eggs, room temperature
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 1 tbsp water
  • 1 tsp vanilla extract


  • 3 cups fresh strawberries, hulled and chopped
  • 1 tbsp granulated sugar

Filling & Frosting:

  • 1 tbsp granulated sugar
  • 8 oz. cream cheese, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 cups heavy cream


Making the cake:

  1. Preheat the oven to 350 degrees. Line a 15×10 jelly roll pan with parchment paper. Spray the paper with nonstick baking spray; set aside.
  2. Sift the flour with 1 tbsp granulated sugar; set aside.
  3. In a large mixing bowl, combine eggs, 3/4 cup granulated sugar, salt, cream of tartar, water and vanilla. Beat on medium speed to combine. Change to a whisk attachment and beat on high speed until mixture is thick and lemon colored, about 5 minutes. Fold in cake flour and mix just until flour disappears. Pour into the prepared pan and spread to the edges evenly. Bake 16-18 minutes, or until center springs back to touch and cake is lightly browned.
  4. While the cake is baking, place a clean linen towel on a work surface. Sift confectioners sugar generously over entire surface. Immediately after removing cake from oven, loosen the sides of the cake, invert it directly onto the powdered sugar cover linen towel. Carefully peel back the parchment paper. Starting at the short end, roll the cake and towel together. Place on a wire rack to cool completely, about 1 hour.
  5. Mix the chopped strawberries with 1 tbsp granulated sugar; let stand 15 minutes. Beat the cream cheese on medium in a large bowl until smooth. Gradually beat in the 1 1/2 cups powdered sugar and vanilla. Scrape down the sides of the bowl. Gradually beat in the heavy cream on low. Switch to a whisk attachment. Beat on high speed until soft peaks form. Beat in strawberries for 1 minute.
  6. Unroll the cake. Spread 1 1/2 cups of strawberry cream over the cake, spreading to the edges. Gently roll up the cake roll. Place seam down on serving plate. Cover the top and sides with the remaining strawberry cream. Chill at least 2 hours before serving. Cut cake into slices. Keep leftovers in refrigerator.