I thought local strawberries were long gone for the season so I was more than happy to find these beauties at Unger Farms booth at the market last week. The variety is Selvas, an ever- bearing berry that has lots of flavor and a good firm texture. This dessert roll is a family favorite, always my son’s request for holiday and birthday. The local berries make it special but it is still delicious made with berries from the local grocery. The cake and whipped cream are so wonderful that berries that are a bit lacking don’t really detract from the cake.
Strawberry Whipped Cream Roll
- 4 egg whites
- 1/2 cup sugar
- 4 egg yolks
- 1/4 cup sugar
- 2 tablespoons water
- 1 tablespoon vanilla
- 2/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
In a large mixing bowl beat egg whites at high speed till soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form. Set aside.
Combine egg yolks, 1/4 cup sugar, water and vanilla and beat until thick and lemon colored. Fold egg yolk mixture very gently into egg whites. Combine the dry ingredients. Add one half at a time and fold gently after each addition until dry particles disappear.
Grease and line a 15×10 inch jelly roll pan with parchment paper. Grease and flour the parchment. Carefully spread the batter evenly in the pan. Bake at 375 for 10-13 minutes or until the cake springs back when touched in the center.
Turn out immediately onto a towel that has been sprinkled with sifted powdered sugar. Flip the cake so the parchment side is up. Carefully peel off the paper. Roll the cake in the towel while still hot and let cool, seam side down.
When the cake is completely cooled carefully unroll the cake and spread with sweetened whipped cream. Top with sliced strawberries. I use about 1-1/2 cups cream and 1/4 cup sugar to fill the roll and decorate the top.
Now roll up the cake. Don’t roll it too tight or all the filling will ooze out. Just do it carefully and keep it in the log shape as you go along. You can press it together a little bit when its rolled up so that it stays together. If the cake should crack a bit don’t worry about it. The cream acts like glue.
Place the cake on a serving platter, dust with powdered sugar, and decorate with some whipped cream and strawberries.
Don’t hesitate to try this. Its so easy. I like to make it a day ahead so the cake softens a bit and the flavors blend.