Wednesday, February 03, 2010
Strawberry Cake Roll Recipe
Strawberry Cake Roll
4 eggs, separated
3/4 cup sugar
1 teaspoon vanilla
3/4 cup sifted cake flour (I didn't have that so I used regular All purpose flour sifted several times)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup whipping cream
3 Tablespoons sugar
1/4 teaspoon vanilla
1 (10 oz) package frozen sliced strawberries, thawed and drained
1/4 cup strawberry jam
1/4 cup light corn syrup
Grease a 15x10 inch jelly roll pan, and line with wax paper. Grease and flour wax paper; Set aside.
Beat egg yolks until thick and lemon colored. Gradually add 3/4 cup sugar, beating well. Stir in 1 teaspoon vanilla.
Combine flour, baking powder, and salt. Gradually add to sugar mixture, beating just until blended.
Beat egg whites until stiff peaks form. Stir gently into combined flour and sugar mixture.
Spread batter evenly in prepared pan. Bake at 375 for 10-12 minutes.
Sift powder sugar in a 15x10 inch rectangle on a tea towel. When cake is done, immediately loosen from sides of pan and turn out onto sugar tea towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.
After the cake cools, beat whipping cream until foamy; gradually add 3 Tablespoons sugar, beating until soft peaks form. Add 1/4 teaspoon vanilla; beat until mixed. Fold in strawberries. Unroll cake, and remove towel. Spread cake with strawberry filling, and reroll. Place on serving plate seam side down. (I cut my roll in half and placed side by side on my serving plate).
Combine jam and corn syrup in a small pan. Bring to a boil stirring constantly. Remove from heat; brush mixture over cake roll. Chill until time to serve. Best if left for several hours before serving. Right before serving, I sprinkled mine with a bit of powder sugar for garnish.
grace and peace,