strawberry roll cake

Ingredients

• Servings: 10
• 1 (16.25 ounce) package white cake mix (such as duncan hines®)
• 1 cup water
• 1/4 cup vegetable oil
• 3 egg whites
• 1/2 cup frozen sliced strawberries, thawed
• 1 1/2 cups buttercream icing
• 1 cup strawberry glaze

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and lightly flour a rimmed 9x13-inch baking sheet.
• beat cake mix, water, vegetable oil, and egg whites together in a bowl using an electric mixer on low speed until moistened, about 30 seconds. beat batter on medium speed for 2 minutes. pour batter into prepared baking sheet.
• bake in the preheated oven until a toothpick inserted into the cake comes out clean, 15 to 20 minutes. cool cake for at least 30 minutes.
• gently release cake a clean towel. place a second clean towel on top of cake and smooth out any wrinkles in towel. slowly roll cake around top towel.
• strain strawberries, reserving juice. mix strawberry juice and icing together in a bowl until icing turns pink.
• stir strawberries and strawberry glaze together in a separate bowl.
• gently unroll cake and remove top towel. spread icing cake; top icing with strawberry mixture. carefully roll cake around the filling; slice into rounds.