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Monday, October 17, 2011

[Strawberry roll cake] Rolled sweet treat: a foolproof roll cake recipe

I loved this cake so much that I made this roll cake four times in a week
after I tried it for the first time.

This is a wonderfully light, angel-food-cake type airy cake.
You can vary the cake with many different fillings.
Personally I prefer butter cream to jelly or jam.
So my cake should be named "Strawberry roll cake" :) instead of jelly roll cake.

You might fear of breaking the cake sheet while rolling the cake.
But, don't worry.
If you follow this recipe close,
this is quite a promising foolproof recipe.

The roll cake recipe has been adapted from Paula Deen's recipe.

I came up with my own strawberry butter cream recipe 
after I made at least a few hundreds cupcakes.

Both my kids, and also Mr. D ask for the second serving of this cake whenever I bake this cake.
They actually love the strawberry butter cream. :)

I'm sure you will like it too :)
So, I decided to share the recipe with you~

You are most likely to have all the ingredients for this cake on hand.

Here goes the recipe for th Strawberry buttercream roll cake:

Ingredients4 eggs, separated
3/4 cup sugar
1 tablespoon vanilla
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1/4 teaspoon salt

Confectioners' sugar, for dusting, sifted
1 Cup strawberry butter cream
(Strawberry butter cream follows the roll cake recipe)

How to make

1. Preheat oven to 400 degrees fahrenheit.

2. Dust a clean tea town with icing sugar, set aside.

3. Grease jelly roll cake pan before line it with waxed paper.

4. In a small bowl beat egg whites until stiff and set aside.

In another bowl, beat the egg yolks until light.

Gradually add the sugar and vanilla, and mix well.

Sift together the flour, baking powder, and salt.
Add the sifted flour mixture to the egg yolk mixture.

Fold in the egg whites into the egg mixture.

Pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper.

Bake for 10 to 11 minutes or until the cake is golden.

Loosen edges of cake,

invert cake onto a towel dusted with confectioners' sugar.
Gently peel wax paper off cake.

Trim 1/4-inch of hard crust off each long side of the jelly roll cake.

Begin with the narrow side and roll the cake and towel up together.

Cool cake on rack for 15 to 20 minutes.
(Meanwhile, you can make th filling:
Check below for Strawberry butter cream recipe )

Once cake has cooled, gently unroll

and spread cake with jam or jelly

and re-roll.

You can sprinkle with confectioners' sugar if you want.
But, I usually don't :)

Now, I'll tell you how to make strawberry butter cream.
You need an electric mixer to make this cream.
Well, you may do it without one.
But, I don't know how fast you can whisk egg whites with your manpower, to make it meringue.

1/2 cup white sugar
2 large egg whites, room temperature
1+1/2 sticks(=3/4 C)  unsalted butter, softened
1/2 teaspoons pure vanilla extract
1/2 cup Strawberry jam, room temperature

How to make

1. Whisk sugar and egg whites in a heatproof bowl set over a saucepan of simmering water until sugar is completely dissolved.

The egg whites look pretty foamy at this point.

2. Fit a stand mixer or a handmixer with the whisk attachment, and beat the egg-white mixture on high speed until it holds stiff but glossy peaks and cooled, about 7-8 minutes.

3. Reduce speed to medium-low, and add butter a few tablespoons at a time,
beating well after each addition.

4. Add vanilla. Beat on low about 2 minutes.

Stir with a rubber spatula until frosting is smooth.

If you use it within a couple of hours, leave it at room temperature.
Otherwise, you can refrigerate it up to about 5 days,
and take it out from the fridge a half hour before you use it.

The cake looks like this when you slice it.

This is certainly a sweet treat for your family or friends.

Enjoy :D

Strawberry Roll Cake


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