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Flash Back Friday ~ Strawberry Chiffon Roll

 I first posted this Strawberry Chiffon Roll recipe  in 2012 for the beginning of Strawberry season.  This year strawberries are earlier than ever before in the Fraser Valley.  Neufeld Farms and Lepp Farm Market have their juicy farm fresh berries ready for us to enjoy.  

  • 4 egg whites
  • ½ teaspoon cream of tartar
  • 2 tablespoons sugar
  • 1 cup cake flour (or take away 2 tablespoons of all purpose flour out of the cup of flour and replace with 2 tablespoons cornstarch)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup sugar
  • 4 egg yolks
  • 2 tablespoons canola oil
  • 125 ml / ½ cup strawberry lime daiquiri mix  frozen concentrate
  • 2 cups fresh diced strawberries*
  • 2 cups / 500 ml heavy cream for filling cake roll
  • ½ cup  sugar
  • 1 packet Dr. Oetker whipping cream stabilizer or a teaspoon instant vanilla pudding or dream whip

  1. Preheat oven to 350 F
  2. Line an 11  X 15 inch or  38.7 X 26.1 X 1.91 cm jelly roll pan with parchment paper with two sides hanging over edge.
  3. Wash a metal or glass bowl to be sure it is perfectly clean.  Add the egg whites and cream of tartar.
  4. Beat egg whites and cream of tartar until frothy.  Add the first part sugar and beat until stiff peaks form.
  5. Put the egg yolks and oil and strawberry concentrate in a medium bowl and whisk together.
  6. In a large bowl sift the flour, the second part of the sugar, the baking soda and salt together.
  7. Add the strawberry mixture and combine to make a smooth batter.
  8. Fold the egg whites gently into the strawberry batter until just combined.
  9. Spread into the prepared pan and bake for 15 minutes.
  10. While the strawberry chiffon roll is baking, barely dampen a clean tea towel with water and lay onto the counter.
  11. When the cake tests done with a toothpick, remove the cake and put the tea towel on top of the pan and flip them together onto the counter.
  12. Remove the pan and then roll the cake and the tea towel together from the short end.
  13. Place on a cooling rack until completely cooled.
  14. Whip the cream and sugar together until stiff.
  15. Fold in the diced strawberries*
  16. Unroll the strawberry roll, carefully removing the tea towel, spread with whipped cream and roll back up.
  17. Gently sift confectioners/icing sugar over top and garnish with remaining whipped cream and strawberries.
  18. Chill until ready to serve or freeze the roll (without fresh strawberries) on a cookie sheet and then wrap in plastic wrap for up to a week.  Slice while still partially frozen.

*The fresh strawberries in the roll are best if the roll is served the same day and the roll is not frozen. If you want to make the roll a day ahead or freeze it...simply serve the strawberries on the side.


  1. Thank you so much Lovella for the cake flour tip! I would always pass on recipes that used cake flour as I never have I can go ahead and use all purpose with the cornstarch.

  2. Oh, that roll just looks so delicious! I have to make this.

  3. When do you remove the tea towel? Is it in step 16?

    1. yes, step 16....when you unroll the cake you would remove the towel

  4. Oh my! This looks wonderful! Thank you for sharing.


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