Introduction
Indulge in a delightful twist on a classic dessert with this Strawberry Shortcake Roulade. This airy, rolled cake is filled with luscious whipped cream and freshly sliced strawberries, making every bite a heavenly experience. Perfect for springtime gatherings or as a special treat, this roulade combines the softness of sponge cake with the sweet and tangy flavors of strawberries.
Ingredients
100g all-purpose flour
100g granulated sugar
4 large eggs
1 tsp vanilla extract
1/4 tsp salt
250ml heavy whipping cream
50g powdered sugar
1 tsp vanilla extract
300g fresh strawberries, hulled and sliced
Additional powdered sugar for dusting
Prep Time
20 mins
Cook Time, Total Time, Yield
Cook Time: 12 mins
Total Time: 32 mins
Yield: 8 servings
Directions
1. Preheat the oven to 180°C (350°F). Line a 25x38cm (10x15in) jelly roll pan with parchment paper.
2. In a large bowl, whisk together the eggs and granulated sugar until thick and pale. Add 1 teaspoon of vanilla extract and mix well.
3. Sift in the flour and salt, folding gently until no streaks remain.
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the cake springs back when touched lightly.
5. Remove from the oven and immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
6. Roll the cake with the towel, starting from a short side, and let it cool completely on a wire rack.
7. In a bowl, whip the heavy cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
8. Unroll the cooled cake and spread the whipped cream evenly over the surface. Arrange the sliced strawberries on top of the cream.
9. Roll the cake up again, without the towel, and transfer to a serving platter.
10. Dust with additional powdered sugar before serving. Slice and enjoy!
Detailed Directions and Instructions
Preheat the Oven
Begin by preheating your oven to 180°C (350°F). This is essential for creating the perfect sponge cake texture. Prepare a 25x38cm (10x15in) jelly roll pan by lining it with parchment paper to prevent sticking.
Whisk the Eggs and Sugar
In a large mixing bowl, vigorously whisk together 4 large eggs and 100g of granulated sugar until the mixture becomes thick, pale, and frothy. This step is crucial as it incorporates air into the mixture, giving the cake a light, airy texture. Add 1 teaspoon of vanilla extract, enhancing the cake’s flavor, and mix well.
Sift and Fold
Sift 100g of all-purpose flour and 1/4 teaspoon of salt into the egg mixture. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful to fold just until no streaks of flour remain to maintain the airiness of the batter.
Spread and Bake
Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges. Place it in the preheated oven and bake for 10-12 minutes. The cake is done when it springs back lightly when touched.
Cool the Cake
Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel that has been dusted with powdered sugar. Carefully peel away the parchment paper. This helps to prevent sticking. Roll the cake up gently with the towel from one of the shorter sides. Allow it to cool completely on a wire rack.
Whip the Cream
In a mixing bowl, combine 250ml of heavy whipping cream, 50g of powdered sugar, and 1 teaspoon of vanilla extract. Use a hand mixer or stand mixer to whip the mixture until stiff peaks form. The texture should be thick and fluffy, perfect for spreading.
Unroll and Fill the Cake
Once the cake has cooled, gently unroll it from the towel. Spread the whipped cream evenly across the surface of the cake. Arrange the freshly sliced strawberries (300g) on top of the whipped cream, ensuring even distribution for maximum flavor.
Roll the Cake Again
Starting from one end, roll the cake back up without the towel. Transfer the rolled cake onto a serving platter, carefully keeping it intact.
Dust and Serve
Before serving, dust the top of the roulade with additional powdered sugar for an elegant finish. Slice into pieces and enjoy the delightful combination of soft cake, creamy filling, and juicy strawberries!
Notes
Eggs at Room Temperature
Using eggs that are at room temperature helps in achieving better volume while whisking.
Fresh Strawberries
Opt for fresh strawberries for the best flavor. If they are not in season, you can use other berries like raspberries or blueberries for a different twist.
Variations
Feel free to add a layer of lemon curd along with the strawberries for a tangy flavor contrast.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cake is best enjoyed fresh due to the whipped cream’s texture.
Cook techniques
Whisking Eggs and Sugar
Whisking together the eggs and sugar until thick and pale is crucial for incorporating air, which helps the cake rise and achieve a light texture.
Sifting Flour
Sifting flour before adding it to the egg mixture ensures a lighter cake. It helps to remove any lumps and adds air to the flour.
Folding Technique
When combining the flour mixture with the egg mixture, gently fold to avoid deflating the air bubbles. Use a spatula to lift from the bottom and fold over the top.
Rolling the Cake
Carefully rolling the warm cake in a towel helps maintain its shape and prevents cracking. It also allows the cake to cool in a rolled form.
Whipping Cream
Whip the heavy cream until stiff peaks form for a rich and stable filling. Be careful not to overwhip, as it can turn into butter.
FAQ
Can I use other fruits instead of strawberries?
Yes, you can substitute strawberries with other fruits like raspberries, blueberries, or peaches for variation.
How do I store leftover roulade?
Store any leftover roulade in an airtight container in the refrigerator for up to 3 days.
Can I make this cake ahead of time?
Yes, you can prepare the cake and filling a day in advance. Assemble the roulade just before serving for the best texture.
What can I do if my cake cracks while rolling?
If the cake cracks, don’t worry! Simply use a bit of whipped cream to help hold the cracked edges together when rolling and serving.
Is it possible to make this roulade gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
Conclusion
Indulging in a Strawberry Shortcake Roulade is a delightful way to celebrate the flavors of spring. This elegant dessert not only impresses with its beautiful presentation but also satisfies with its light, airy texture and the perfect balance of sweetness and tartness from the strawberries. Whether served at a gathering or enjoyed as a special treat, this roulade will surely leave everyone craving for more.
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Strawberry Shortcake Roulade
Ingredients
Method
- Preheat the oven to 180°C (350°F). Line a 25x38cm (10x15in) jelly roll pan with parchment paper.
- In a large bowl, whisk together the eggs and granulated sugar until thick and pale. Add 1 teaspoon of vanilla extract and mix well.
- Sift in the flour and salt, folding gently until no streaks remain.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the cake springs back when touched lightly.
- Remove from the oven and immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake with the towel, starting from a short side, and let it cool completely on a wire rack.
- In a bowl, whip the heavy cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over the surface. Arrange the sliced strawberries on top of the cream.
- Roll the cake up again, without the towel, and transfer to a serving platter.
- Dust with additional powdered sugar before serving. Slice and enjoy!
