That strawberry 'n' cream cake roll is so light and fluffy! It's a sponge jelly roll cake with strawberry cream filling that I made myself.
– 1 cup (118g) cake flour – 1 teaspoon baking powder – 1/2 teaspoon salt – 4 large eggs, at room temperature and divided – 3/4 cup (150g) granulated sugar, divided – 2 Tablespoons (30ml) buttermilk – 1 and 1/2 teaspoons pure vanilla extract – Seeds scraped from 1/2 vanilla bean – 1 cup (120g) confectioners’ sugar – Strawberry Cream Cheese Frosting – 1 cup (about 25g) freeze-dried strawberrie – 8 ounces (226g) full-fat brick cream cheese – 1/4 cup (4 Tbsp; 56g) unsalted butter – 2 and 1/2 cups (300g) confectioners’ sugar – 1 teaspoon pure vanilla extract – Salt, to taste