Strawberry Cake Roll is a thin vanilla sponge cake rolled up with strawberry whipped cream cheese filling. It’s a light yet satisfying dessert for Valentine’s Day!
Since we’re showing love for Cookies for Kids Cancer, and it’s almost Valentine’s Day, I’m sharing a Valentine’s Day-inspired strawberry cake roll, aka a jelly roll cake. You can also adapt this tutorial for any holiday!
First, you make a small batch of cake batter and tint it with soft gel food coloring. I prefer Americolor. Use a squeeze bottle or piping bag to draw designs on a piece of parchment. Freeze the parchment, so that when you spread the sponge cake over the designs, they don’t smudge.
As soon as the cake comes out of the oven, roll it up in a clean kitchen towel dusted with confectioners sugar. This prevents the cake from sticking to the towel.
I used a cream-and-cream cheese frosting flavored with strawberry puree to fill this cake. Why use puree and extract? Because to get a pronounced strawberry flavor with puree alone, the amount needed would make the filling too loose, and it would all drip out of the cake.
Any spreadable frosting or filling will work: buttercream, whipped cream, or even softened ice cream! Or, spread a thin layer of jam, then add a layer of ganache.
This is an ideal make-ahead dessert, because it needs a few hours in the fridge to firm up after filling and rolling the cake.
FOR THE RED CAKE BATTER:
1 large egg white
2 tbsp sugar
1 tsp canola oil
2 tbsp all-purpose flour
Americolor Super Red gel food coloring
FOR THE CAKE
1/3 cup cake flour
3 tbsp cornstarch
4 large eggs
1 large egg yolk
1/2 cup sugar + 1 tbsp, divided
3/4 tsp vanilla extract
1/4 tsp cream of tartar
FOR THE FILLING
8 oz cream cheese, softened
1 1/2 cups confectioners sugar
1/4 cup strawberry puree (see notes)
1 tsp strawberry extract
1 cup heavy cream
FOR GARNISH (OPTIONAL)
Line the bottom of a 10-inch by 15-inch jelly roll pan with parchment paper.
Make the red cake batter: with a handheld mixer, whip the egg white and sugar until soft peaks form. Beat in the oil and then fold in flour with a spatula by hand. Add a drop or two of red food coloring at a time, stirring until evenly distributed before adding more, until desired color is reached. Scrape the batter into a heavy-duty zip-top bag and snip a small hole in one corner. Pipe hearts onto the parchment paper and freeze the paper on the pan 20 to 30 minutes.
Make the cake roll batter: preheat your oven to 450 degrees F.
In a small bowl, whisk together the cake flour and cornstarch. Set aside.
Place two large mixing bowls in front of you. Separate two of the eggs. Place the yolks in the first bowl, and the whites in the second. Add the remaining two eggs and the additional yolk to the first bowl. Add 1/2 cup sugar, and beat vigorously by hand or with a mixer on high speed for about 5 minutes, until the mixture is thick and fluffy, and triples in volume. Beat in the vanilla.
Beat the egg whites until foamy. Add the cream of tartar, and beat until soft peaks form. Add the remaining 1 tbsp of sugar, and beat until stiff peaks form.
Sprinkle 1/2 cup of the flour mixture over the beaten egg yolk mixture. Fold it in, quickly but gently, with a rubber spatula or balloon whisk, until fully incorporated. Repeat with the remaining flour.
Fold in the egg white mixture, quickly but gently.
Retrieve the jelly roll pan from the freezer. Spread the cake roll batter over the frozen hearts, using an angled spatula to gently smooth it into an even layer.
Bake for 7 minutes, or until the cake is golden brown and springs back when touched. Place the cake pan on a wire rack.
Run a sharp, thin knife around the edges of the pan.
Dust a clean kitchen towel with confectioners sugar. Lifting one of the long edges of the parchment paper, flip the cake onto the towel. Gently peel off the parchment paper, and sprinkle a thin coating of confectioners sugar over the cake. Place a second kitchen towel over the cake and carefully flip the cake over again, so that the red hearts are on the bottom.
Remove the towel that is now on top. Starting at one of the shorter ends, carefully and gently roll the cake up with the remaining towel. Cool completely on a wire rack.
Make the filling: beat together the cream cheese, powdered sugar, strawberry puree and strawberry extract. Mix until blended. Slowly add the heavy cream and beat until fluffy. Cover and chill until ready to fill the cake.
Once the cake is cooled, carefully unroll the cake. Spread about 2/3 of the filling mixture over the cake, then reroll. Cover with plastic wrap and chill for at least two hours.
Trim the ends off the cake. When ready to serve, pipe or dollop the remaining filling along the top of the cake, and garnish with fresh strawberries, if desired. Slice and serve.
source : heredheadbaker.com