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Strawberry-Mallow Cake Roll

 Strawberry-Mallow Cake Roll
This stunning cake roll is so much fun to make and present to guests.—Susan Olsen, Huntley, Montana
10 ServingsPrep: 30 min. Bake: 10 min. + chilling


  • 4 eggs, separated
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar, divided
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 cartons (8 ounces each) spreadable strawberry cream cheese
  • 1 jar (7 ounces) marshmallow creme
  • 3 cups sliced fresh strawberries, divided
  • Chocolate syrup, optional


  • Let eggs stand at room temperature for 30 minutes. Line a greased
  • 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the
  • paper; set aside.
  • Sift together the flour, baking powder and salt; set aside. In a
  • large bowl, beat egg yolks until slightly thickened. Gradually add
  • 1/4 cup sugar, beating until thick and lemon-colored. Beat in
  • vanilla. Add dry ingredients and mix well.
  • In a small bowl, beat egg whites on medium speed until soft peaks
  • form. Gradually beat in remaining sugar, about 2 tablespoons at a
  • time, on high until stiff glossy peaks form and sugar is dissolved.

2 of 2

Strawberry-Mallow Cake Roll (continued)

Directions (continued)

  • Fold a fourth of the egg whites into batter; fold in remaining
  • whites.
  • Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or
  • until cake springs back when lightly touched. Cool for 5 minutes.
  • Turn cake onto a kitchen towel dusted with confectioners' sugar.
  • Gently peel off waxed paper. Roll up cake in the towel, starting
  • with a short side. Cool completely on a wire rack.
  • In a small bowl, beat cream cheese and marshmallow creme. Unroll
  • cake; spread cream cheese mixture to within 1/2 in. of edges. Top
  • with 2-1/2 cups strawberries. Roll up again. Place seam side down on
  • a platter. Refrigerate for at least 2 hours.
  • Just before serving, garnish with remaining strawberries. Serve with
  • chocolate syrup if desired. Refrigerate leftovers. Yield: 10
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 271 calories, 9 g fat (5 g saturated fat), 103 mg cholesterol, 212 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.