Strawberry Roulade with Strawberry Whipped Cream Filling

Strawberry Roulade with Strawberry Whipped Cream Filling

Ingredients

Cake:

• ⅔ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 4 large eggs, separated
• ¾ cup granulated sugar, divided
• 2 tbsp water
• 1 tsp pure vanilla extract

Filling:

• 1½ cups whipping (heavy) cream
• ¼ cup plus 2 tbsp confectioners’ (powdered) sugar
• 1 tsp pure vanilla extract
• ½ cup strawberry jam
• 2 cups fresh strawberries, cut into medium sized pieces.

Garnish:

• whipped cream
• 5 fresh strawberries

Instructions

1. Preheat oven 375F. Lightly grease a 10½ x15½ x1" jelly roll pan and line with parchment paper, lightly greasing the paper and sprinkling with flour.
2. Sprinkle a clean towel with ¼ cup powdered sugar and set aside.

To make Cake

1. In a mixing bowl, sift flour, baking powder, and salt.
2. In a separate bowl use an electric mixer to beat egg yolks for 3-5 mins until thick and lemon colored. On medium, slowly add ½ cup of sugar and beat for 2-3 mins until incorporated. The mixture should be thick and a pale yellow color. Add water and vanilla and continue mixing for 1 min until blended.
3. On low, gradually mix in ½ of the flour mixture and then the other half.
4. Clean beaters and in another large bowl beat the egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form. Gently fold ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
5. Transfer batter into pan and smooth the surface. Bake 12-15 mins. Remove from oven, and immediately turn out onto the prepared towel. Carefully peel off parchment paper, and roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.

Filling and Assembly

1. In a bowl, use an electric mixer to beat whipping cream until soft peaks form, slowly adding in the powdered sugar and vanilla, beating until stiff. Set aside ¼ of the whipped cream for the garnish, place in the fridge.
2. Carefully unroll the cooled cake. It does not have to be flat, the edge should remain curled so it doesn't crack.
3. Spread strawberry jam over the whole cake and then the whipped cream over the jam, leaving a 1½" border on the far side. Sprinkle strawberries over the whipped cream and gently roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least 2 hrs before serving.

To Serve

1. To serve, scoop reserved whipped cream into a pastry bag fitted with a fluted decorating tip. Pipe rosettes of cream onto top of cake roll and decorate with slices of fresh strawberries.

Source: betterbakingbible