Strawberry Roll Cake
Wednesday, September 18, 2019
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Image credit : beyondthechickencoop.com |
Ingredients
Cake
Filling
Topping
- 6 egg whites
- 1/2 cup sugar
- 6 egg yolks
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 cup cake flour
- 1/4 cup powdered sugar for rolling cake
Filling
- 3 cups fresh strawberries sliced
- 2 Tablespoons sugar
- 1/2 cup strawberry jam
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 2 Tablespoons powdered sugar
Topping
- 1 cup heavy whipping cream
- 3 Tablespoons powdered sugar
- 1/2 teaspoon vanilla
- strawberries for garnish
Cake
- Preheat oven to 375 degrees. Line a baking sheet pan (18" X 13") with parchment paper. Spray paper and sides lightly with a non-stick baking spray.
- Place egg whites in a bowl. Mix with a mixer with a whisk attachment over high speed until light and foamy. With mixer running on a medium speed, slowly add 1/2 cup sugar. Return speed to high and continue mixing until stiff peaks are formed. Carefully remove whites from mixing bowl and set aside.
- In same mixing bowl, add egg yolks, 1/4 cup of sugar and vanilla. Mix with whisk attachment over high speed until pale yellow (3-4 minutes).
- Add 1/2 egg whites to batter. Gently fold in using a spatula. Repeat with remaining egg whites.
- Sprinkle 1/2 flour over egg mixture. Fold gently with a spatula until incorporated. Repeat with remaining flour.
- Place batter on prepared baking sheet pan. Spread evenly over baking sheet.
- Bake for 8-10 minutes until top is very lightly browned.
- Have a clean kitchen towel on counter. Sprinkle with powdered sugar.
- When cake is removed from oven, gently loosen the sides of the cake from the pan with a knife. Quickly invert the entire baking sheet pan onto the towel. Remove parchment paper. Starting with the short end, carefully roll cake (with towel). Set aside on a cooling rack until completely cooled.
STRAWBERRY LEMON BLONDIES |
Filling
- Slice strawberries into thin slices. Sprinkle with sugar. Stir slightly and set aside.
- Whip cream until soft peaks are formed. Add sugar and vanilla.
- Gently unroll cake and remove towel. Lay cake flat. (ends will stay slightly curled)
- Heat strawberry jam in microwave for 20-30 seconds until warm and runny. Spread jam on cake. Spread whipped cream over jam.
- Drain any excess liquid off strawberries and place strawberries in an even layer on cake.
- Starting with a short end of cake, carefully roll cake. Place on a tray with seam side down. Wrap with plastic wrap and refrigerate for at least 2 hours or until completely chilled.
- Topping
- Whip remaining cream until soft peaks are formed. Add sugar and vanilla.
- Remove cake from refrigerator and remove plastic wrap. Gently spread whipped cream over top and sides of cake. Place strawberries on top of cake in a decorative manner.
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