Milk Cream and Strawberry Jelly Roll Cake

Serving Tip: Slice the jelly roll into individual pieces, serving with a dollop of whipped cream or additional fresh strawberries.

Storage Tip: Store the cake in an airtight container in the refrigerator for up to 3 days. The sponge may soften slightly over time, but the flavors will deepen.

Variations:
Fruit Variations: Instead of strawberries, you can use other fruits like blueberries, raspberries, or even peaches to create a different flavor profile.

Chocolate Twist: Add a layer of chocolate ganache between the milk cream and the jelly for a richer, more decadent dessert.

Dairy-Free Option: Use coconut milk cream and non-dairy whipped cream for a dairy-free version of this cake.

FAQ:
1. Can I make the sponge cake ahead of time?
Yes, you can bake the sponge cake a day ahead and store it wrapped in plastic wrap at room temperature. Make sure to fill and roll it just before serving.

2. Can I use store-bought strawberry jelly?
While homemade strawberry jelly gives a fresh taste, you can use store-bought jelly as a quick alternative. Just be sure to let it cool before spreading it on the cake.

3. How do I prevent the sponge cake from cracking when rolling it?
Let the sponge cake cool slightly but not completely before rolling it. The warmth makes it more flexible, preventing cracks. Use a towel to help roll the cake gently and evenly.