I love love love baking dates 🙂 After thinking and thinking about what to bake next, my friend Angela and I settled on a Strawberry & Cream Sponge Cake Roll. It was the perfect size and I love how light this sponge cake tastes and I always hands-down prefer whipped cream vs. buttercream! And fresh strawberries? Heaven!
It was not at all a quiet baking session today since we had the pleasure of little Maddy’s “singing”. She’s reaching the toddler stage and just so energetic!! Crawling and trial walking all over the kitchen, she was our entertainer today 🙂
So, as I was saying, we wanted to do something new and different but still keeping it simple. I swear next time will be tiramisu since that was on our list but due to time constraints, we thought it best to go with something where we have the ingredients already readily available.
Strawberry Log Cake: (source from www.grouprecipes.com)
Recipe makes one log
– 4 large egg yolks
– 2 large eggs
– 1/2 cup granulated sugar
– 1 cup sifted cake flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 1/2 tablespoons warm water
– 1 teaspoon vanilla
– powdered icing sugar (to sprinkle on top of finished log)
– 1 cup whipping cream
– 1 tablespoon granulated sugar
– 3 tablespoons lemon curd (recipe here!), at room temperature
– 1 pint basket (about 3 1/4 cups) strawberries, stemmed and coarsely chopped
1. Preheat oven to 375 degrees. Line a 18- x 12-inch jellyroll – sheet pan with aluminum foil; coat with oil or vegetable spray.
2. In large mixer bowl beat yolks and eggs at high speed about 5 minutes until thick and lemon-colored. Continuing at high speed, gradually beat in granulated sugar until mixture is pale and thick.
3. Gently fold in dry ingredients (i.e. flour, baking powder and salt) except powdered sugar to blend thoroughly.
4. Then fold in water, oil and vanilla.
5. Spread batter evenly in prepared pan. Bake in center of oven about 10 minutes until springy to the touch.
6. Meanwhile, coat a clean dishtowel with powdered sugar. Invert hot cake onto towel close to one long edge. Gently peel off foil. Trim 1/2 inch off each short side of cake. Note: We totally missed this step!! Definitely a must for next time
7. Starting from long side, tightly roll cake and towel. Set on rack to cool completely. Note: We laid cling wrap underneath the cake so that we could roll it like sushi 🙂
Strawberry Filling Directions:
1. In mixer bowl whip cream to form soft peaks.
2. Beat in sugar to form stiff peaks.
3. Then fold in lemon curd to blend thoroughly.
4. Mix in chopped strawberries.
1. Gently unroll cake. Spread strawberry mixture evenly on cake and re-roll.
2. Place seam-side-down.
3. Dust with powdered sugar.
4. Cut into 8 (about 1 3/4-inch) equal slices. Place each slice on serving plate. Garnish with whole and halved strawberries (optional).
The original recipe called for 10 minutes of baking time, but since we are both (sadly) not blessed with mathematic genes, we failed to make adjustments that was probably required since we used a cookie sheet for the pan. Hence, the cake batter was spread out thinner and it was a bit denser than what we would’ve liked, but next time’s the charm perhaps! So next time? Bake shorter! Maybe 6-7 minutes and keep monitoring?
Also, the filling asked for lemon curd to be mixed into the whipping cream. Again, I halved the recipe and it seemed I put in too much liquid. Result? Lemon curd that was slightly more on the runny side. The recipe we used is here and I’m sure it was well intended to work out as a legit creamy curd 🙂
Verdict: It really wasn’t as hard as we initially thought! I admit, we were slightly intimated when it came down to the rolling part but we made it! Few cracks here and that’s why there’s powdered icing on top- masks it all! This is perfect for breakfast (there’s protein from eggs, calcium from cream and come on, a good serving of fruits!), lunch, dinner or dessert 🙂 Definitely one recipe I’ll be keeping to try to perfect! It sure was a lot of fun making it though!