AuthorBiteSizedA luscious strawberry cake perfect for your loved ones
Using a hand mixer whip the yolks and powdered sugar until doubled in volume. Add in the vanilla extract.
In a separate mixing bowl, whip the egg whites with the salt first on low speed until foamy, then increase the speed to high. Gradually pour in the granulated sugar, whipping until the whites hold a medium peak.
Sift half of the cake flour into the yolk mixture and fold in using a whisk, then fold in half of the whipped egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the last of the whites until evenly incorporated. Spread the batter into the prepared baking tray and line it with parchment paper.
Bake it in a preheated oven at 180°C/350°F for 12 minutes or until the cake springs back when gently pressed. When done remove from the oven. Let the cake cool for five minutes.
When the cake is cooled, sift a layer of icing sugar over the surface of the cake and cover it with a clean towel. Place a second cake pan over the towel and quickly invert the cake. Peel off the parchment paper and dust this surface with icing sugar.
Roll the cake gently and let cool in the chiller for ten minutes.
While the cake is chilling do the cream filling. In a cold bowl combine the whipping cream and powdered sugar. Whip until stiff peaks and fold in some of the strawberries chunks.
Unroll the cake and spread the strawberry evenly. Roll the cake back again and dust it with powdered sugar.
Line a bowl or charlotte mold with plastic wrap. Slice the jelly roll into ½ inch slices and line the entire bowl, pressing the jell roll slices together as tightly as possible without altering their shape. Pour the whipping cream strawberry mixture into the mold and place any remaining jelly roll slices on top. Cover the charlotte with plastic and chill for at least 2 hours or overnight.
Slice and dust with powdered sugar to serve.
Ingredients
Directions
Using a hand mixer whip the yolks and powdered sugar until doubled in volume. Add in the vanilla extract.
In a separate mixing bowl, whip the egg whites with the salt first on low speed until foamy, then increase the speed to high. Gradually pour in the granulated sugar, whipping until the whites hold a medium peak.
Sift half of the cake flour into the yolk mixture and fold in using a whisk, then fold in half of the whipped egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the last of the whites until evenly incorporated. Spread the batter into the prepared baking tray and line it with parchment paper.
Bake it in a preheated oven at 180°C/350°F for 12 minutes or until the cake springs back when gently pressed. When done remove from the oven. Let the cake cool for five minutes.
When the cake is cooled, sift a layer of icing sugar over the surface of the cake and cover it with a clean towel. Place a second cake pan over the towel and quickly invert the cake. Peel off the parchment paper and dust this surface with icing sugar.
Roll the cake gently and let cool in the chiller for ten minutes.
While the cake is chilling do the cream filling. In a cold bowl combine the whipping cream and powdered sugar. Whip until stiff peaks and fold in some of the strawberries chunks.
Unroll the cake and spread the strawberry evenly. Roll the cake back again and dust it with powdered sugar.
Line a bowl or charlotte mold with plastic wrap. Slice the jelly roll into ½ inch slices and line the entire bowl, pressing the jell roll slices together as tightly as possible without altering their shape. Pour the whipping cream strawberry mixture into the mold and place any remaining jelly roll slices on top. Cover the charlotte with plastic and chill for at least 2 hours or overnight.
Slice and dust with powdered sugar to serve.
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