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Strawberries n’ Cream Sponge Cake Roll

May 24, 2011

Strawberries n' Cream Sponge Cake Roll

Strawberries n' Cream Sponge Cake Roll

I have a confession.  Yesterday, before I posted the Raspberry Cream Roll we ate it.  Yes, we ate it all and didn’t take any pictures because I had to make another one.  It was that good.  So, when I made the replacement raspberry cream roll I also made this wonderful creation.  It is a Strawberries n’ Cream Sponge Cake Roll.  Oh, it is heavenly.  Do you love strawberries?  Do you love cream?  Are you a fan of strawberry shortcake?  Okay, now roll that all together and this is what you get.  The most deliciously dessert in the form of a roll.

This is the prefect summer dessert.  It is simple to make and it’s light so it won’t leave you feeling sinful.  This could be your new summer love, believe me.  I am smitten.

Ingredients and Directions for Strawberries n' Cream Sponge Cake Roll

Ingredients and Directions for Strawberries n' Cream Sponge Cake Roll

1.  Ingredients

5 large eggs

1/3 cup flour

3 tablespoons cornstarch

1/2 cup plus 1 tablespoon white sugar (divided)

1 teaspoon vanilla

1/4 teaspoon cream of tartar

For the Strawberry Whipped Cream Filling

2 cups whipping cream

2 tablespoons icing sugar

1 quart strawberries, washed, dried, hulled and sliced (reserve 6 whole for garnish)

To Prepare the Strawberries n’ Cream Sponge Cake Roll

For the Sponge Cake

Preheat oven to 450 F  and place oven rack in the center of the oven.  Butter, a 17×12 inch baking pan, line it with parchment paper, and then butter and flour the paper.

While the eggs are still cold separate two of the eggs, place the yolks in one bowl and the whites in another bowl. Add the additional eggs to the yolks and bring to room temperature for about 30 minutes.

Meanwhile, in a small bowl whisk the flour with the cornstarch.

2.  Place the egg yolks and whole eggs, along with 1/2 cup of the sugar, in your electric mixer, fitted with the paddle attachment.

3.  Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract.

4.   In a small bowl whisk the flour with the cornstarch.  Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.

5.  In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form.

6.  Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites. Pour the batter into the prepared pan, spreading it evenly with an offset spatula or spoon. Bake for about 6-8 minutes or until golden brown and when lightly pressed, it springs back.

7.  Immediately upon removing the cake from the oven sprinkle with icing sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Place on a wire rack to cool.

8.  Place the sliced strawberries in a medium size bowl.

9.  Whip the whipping cream in the bowl of your electric mixer with the whisk attachment.  Add the 2 tablespoons of icing sugar and beat until there are soft peaks.  At this point set aside 1/2 of the whipped cream.

10.  Gently fold in the strawberries into the remaining half.

11.  Unroll the cake. Evenly spread the strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

Serves 6-8

Strawberries n' Cream Sponge Cake Roll

Strawberries n' Cream Sponge Cake Roll

You must, must, must try this.  It is amazing and quick 🙂

From our kitchen to yours,
Sydney Jones

One Comment leave one →
  1. Mary permalink
    May 25, 2011 7:48 am

    Sydney — this looks spectacular. I love roulades and roll cakes like this. They taste wonderful and are great to take to friends (if they make it out of the house!). Thanks for making that second roll cake! YUM!

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