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Strawberries and Cream Cake Roll

Strawberries and Cream Cake Roll

Strawberry and Cream Cake

A delightful and airy dessert is perfect for the season. Pair it with Je'Taime Cremant Sparkling Rosé.  This light refreshing profile with hints of white flowers, peach, green apple, and fruits will balance out the delicate flavors of this creamy cake.

Ingredients for Cake:

  • 6 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 1 Tablespoon granulated sugar
  • 2/3 cup sifted flour
  • Nonstick cooking spray

Ingredients for Filling:

  • 1 cup strawberry jam (optional)
  • 1 cup heavy whipping cream
  • 4oz. Mascarpone cheese
  • 2 Tablespoons confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries cleaned and sliced plus additional berries for garnish

Instructions for cake:

  1. Preheat oven to 415 degrees Fahrenheit. Line a 11 X 17 inch baking sheet with parchment paper. Spray paper with nonstick spray.
  2. Separate the whites of 3 eggs and place in mixer bowl. Set yolks aside. Whip egg whites with cream of tartar until fluffy. Continue to whip while slowly adding the 1 tablespoon sugar until stiff and glossy. Remove egg white mixture from mixer bowl and set aside.
  3. Place remaining 3 eggs with the 3 yolks into the mixer bowl along with the 3/4 cup sugar and mix with whisk attachment for 4 minutes until pale and thick.
  4. Sprinkle sifted flour into mixer bowl and fold by hand. Next fold egg white mixture 1/3rd at a time. Fold lightly to preserve as much volume as possible.
  5. Spread the batter into prepared pan and gently spread smooth. Put pan in the oven and bake for 7 minutes or until lightly browned. Remove and place pan on cooling rack for 5 minutes.
  6. Place a clean piece of parchment paper large enough to hold cake on the counter and lightly sprinkle it with granulated sugar. After cake has cooled 5 minutes place a knife along the edges of the pan to loosen. Flip the cake out of the baking pan in one quick motion on to the prepared parchment.
  7. Peel the baking parchment off the cake . Roll the cake with the help of the prepared parchment making sure to roll it so that cake will be 11 inches long . Let the cake roll completely cool. Make filling.



Instructions for filling

  1. Whip heavy cream with confectioners sugar to medium pecks . Remove and set aside. Mix mascarpone cheese with vanilla until smooth. Fold in reserved whipped cream.


Instructions for cake assembly

  1. Carefully unroll cooled cake. Spread a thin layer of strawberry jam if desired over entire cake.
  2. Next spread cream mixture over cake and lastly arrange fresh strawberries. Roll the cake up removing the parchment as you go. Trim edges so they are neat. Transfer to a serving plate

 

This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.

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