My grocery store apparently bought too many strawberries. They had them on sale - buy two get one free. So I got three pints.
I needed to make a dessert for our weekly bible study. I wanted to pick something that used strawberries. This seemed perfect.
The cake itself has a lovely sponge feel to it. It is very light and moist.
Wrapping it in the towel with sugar gives the outside edges of the cake just a hint of sweetness. The cake overall isn’t overly sweet.
In fact, the dessert isn’t overly sweet. It has a very light feel to it.
The whipped cream is the perfect accompaniment to the berries and the cake. It really is just a nice whipped cream, lightly sweetened.
The berries are beautiful all on their own. They were super ripe, so they didn’t need any added sugar or anything.
The berries do get displaced a bit when rolling the cake. My recommendation would be to leave the edge clear. That way the filling and berries won’t squeeze out.
The roll was a hit, everyone loved it. I am happy to report, it also kept nicely for several days in the refrigerator. After the third day it did get a little soggy, but I really wasn’t expecting it to last the next day.
STRAWBERRY CREAM ROLL
4 Eggs
3/4 Cup sifted Cake Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup Granulated Sugar
1 Teaspoon Vanilla
1 Cup heavy Cream
1/4 Cup Granulated Sugar
1/2 Teaspoon Vanilla
2 Cups Sliced Strawberries
Set eggs to come to room temperature 1 hour before starting cake. Heat oven to 400 degrees. With wax paper line the bottom of a 15 inch jelly roll pan. Sift flour, baking powder and salt. With an electric mixer at high speed, beat eggs until foamy. Beat rapidly, adding 3/4 cup sugar slowly. Continue beating until very thick and light colored. Fold in flour and 1 teaspoon vanilla with a rubber spatula. Turn into pan, spreading evenly. Bake 15 minutes. Lightly sprinkle a clean dish towel with granulated sugar. When cake is done, loosen from the sides of pan. Invert onto towel. Lift off pan and carefully peel off paper. Remove any crisp edges. Roll up cake very gently in towel. Cool completely. Unroll so cake is resting on towel. Whip cream. Fold in 1/4 cup sugar and 1/2 teaspoon vanilla. Spread on cake. Sprinkle with strawberries. Start rolling cake up from narrow edge by folding cake over, then tucking it under. Continue rolling cake, lifting the towel higher with one hand as you guide the roll with the other. Finish with open end on the underside of the cake. Wrap towel tightly around roll to shape it. Refrigerate 1 hour. Sprinkle with granulated sugar and garnish with additional strawberries before serving.
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