Saturday, March 24, 2012

STRAWBERRY CREAM ROLL


One of my favorite springtime desserts!
Truly decadent, each slice features a profusion of berries spilling
over a luscious cream filling in a soft cream roll.
This large-size dessert is ideal for a potluck dinner or other family
gathering.  Can be made ahead and frozen.


The soft cake roll or 'jelly roll' as it used to be called, is not hard to make
but does take a bit of time because of the 'beating' involved.
In this recipe the eggs are separated and whipped in separate bowls
before they are folded together.

The whites are beaten until the meringue is stiff and glossy.
It takes some serious beating to turn the egg yolks into a light and
lemon-colored foam.  After the sugar is added, they are beaten for
a time longer until the batter becomes thick and fluffy.
This is an important step in the creation of the cake.


Pour the thick egg yolk mixture over the meringue in batches.


Gently fold the eggs yolk mixture into the meringue with a rubber spatula.
Sprinkle the dry ingredients over the egg mixture, folding in just until blended.


The mixture will be thick but airy.  Carefully spread into the prepared
baking pan and pop into the oven.


After removing from the oven, dust the top of cake roll with powdered sugar.


Invert cake onto a sheet of parchment paper and roll up.


After cake is cooled, unroll and spread with cream filling.
Re roll, cover loosely with plastic wrap and refrigerate.
Wrap in foil and place in plastic bag if you are going to freeze roll.


Strawberries are not in season here yet ... but they are in season
somewhere.  And the ones in the store are quite nice.


The fresh strawberry sauce can be made ahead and refrigerated
for several days.  The cream filling can also be made a day ahead.
Even though this recipe is involving, it can be
made well ahead of serving.


When ready to serve, cut cake roll into slices and top with
fresh strawberries in sauce.  A dollop of whipped cream or ice cream
would add a pleasing final touch.

STRAWBERRY CREAM ROLL

Grease a 11 x 17 -inch or 13 x 17-inch baking pan.
Line with parchment paper, extending paper 1 inch beyond sides.

6 egg whites, at room temperature
½ cup sugar

In a large mixing bowl, beat egg whites until soft peaks form.
Gradually add sugar 2 tablespoons at a time, beating well after each
addition until meringue is stiff and glossy.

6 egg yolks
3 tbsp. water
1/2 cup sugar
1½ tsp. vanilla

In another mixing bowl, beat egg yolks until light and lemon-colored.
Add water, sugar and vanilla; continue beating until thick and fluffy.
Pour over meringue in batches and gently fold together until blended.

1 cup + 2 tbsp. all-purpose flour
1½ tsp. baking powder
½ tsp. salt

Blend dry ingredients.  Sprinkle over egg mixture, folding in with
rubber spatula just until blended.  Spread into prepared pan; bake in
preheated 375° oven for 12 to 15 minutes or until wooden pick
inserted in center comes out clean.
Spread large tea towel on counter; cover with a sheet of parchment paper.
Sprinkle paper with powdered sugar.  Invert cake onto powdered sugar.
Peel off and discard the original parchment paper.
Roll up cake from long side with towel.
Let stand until completely cooled.
Unroll cake; spread cream filling over cake.  Re roll cake and place
 on a serving plate.  Cover loosely with plastic wrap; refrigerate.
When ready to serve, cut into slices.  Top with
fresh strawberries in sauce.

CREAM FILLING

½ cup sugar
2 tbsp. + 2 tsp. all-purpose flour
½ cup milk
½ cup pineapple juice
1 egg, beaten

In medium saucepan, combine sugar and flour.  Add milk, juice and
beaten egg; stir to mix.  Cook over medium hear until thickened,
stirring constantly.  Chill.

4 oz. cream cheese, softened
¼ cup powdered sugar
½ cup whipping cream
½ tsp. vanilla

Beat cream cheese and powdered sugar together.
Whip cream and vanilla together until stiff.  Add cream cheese and
cooled pudding mixture; continue beating until smooth.
Refrigerate up to 2 days before using.

FRESH STRAWBERRY SAUCE

2 cups strawberries
1 1/3 cups water

Wash, drain and hull strawberries; mash lightly.  In a medium saucepan,
simmer strawberries and water for 3 minutes.  Strain mixture through
sieve and discard pulp.

1 ¼ cups sugar
¼ cup cornstarch
1 tsp. lemon juice
2/3 cup water
4 to 5 cups sliced fresh strawberries

In medium saucepan, blend sugar, cornstarch, lemon juice and water.
Add strawberry juice and bring to boil.  Boil for 1 minute stirring
constantly.  Cool.  Fold strawberries into cooled glaze.

1 comment:

  1. Wow! What a gorgeous, mouthwatering dessert! I can hardly wait to check out your daily blog...it is amazing!

    ReplyDelete