Roll-it-up strawberry roulade recipe

for the cake:
1 cup sugar
1 teaspoon orange zest
3/4 cup flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs separated, plus one yolk
2 tablespoons vegetable oil
3 tablespoons milk
1 teaspoon vanilla extract

for the filling:
1 pound strawberries, washed, hulled, and sliced
1 tablespoon sugar
1 teaspoon orange zest
1 cup heavy cream
1 tablespoon sour cream
3 tablespoons confectioners' sugar, plus more for dusting

1. Heat the oven to 350 degrees. Coat a rimmed baking sheet with butter, cover it with parchment paper, then coat the paper with butter.

2. Make the cake. In a small bowl whisk 2/3 cup of the sugar and the zest together. Add the dry ingredients and whisk until well blended. In a large bowl with a hand mixer set on high, beat together the 5 egg yolks, oil, milk, and vanilla. Combine the mixtures and beat until well blended.

3. In a large bowl with a hand mixer set on high, beat the 4 egg whites until soft peaks form, about 1 1/2 minutes. Add the remaining sugar and continue beating until stiff peaks form, about 1 minute more. Fold the egg whites into the batter, then pour it onto the prepared baking sheet. Use a spatula to spread it evenly. Bake until the top of the cake is light brown, about 15 minutes. Let cool.

4. Meanwhile, prepare the filling. In a small bowl, toss the berries, sugar, and zest.

5. In a large bowl with a hand mixer set on high, beat the remaining ingredients until stiff peaks form, about 2 minutes.

6. Spread the filling onto the cake, leaving a 1-inch border. Scatter the berries on top. Beginning at the short end, roll the cake, letting the parchment fall away as you work. Place the cake seam side down on a platter and dust with confectioners' sugar.

Nutrition per serving: 293 calories, 5g protein, 15g fat (7g sat. fat), 37g carbs, 1g fiber, 26g sugar, 53mg calcium, 1mg iron, 125mg sodium

If your child likes to help they can, mix and pour the batter, prepare the filling, help roll up the cake