Strawberry Cream Roll



Strawberry and Cream Roll Cake



6 Large Eggs (separated)

130gm Sugar

90 gm Cake Flour (sift 3x)

10-1/2" X 15-1/2" Jelly Roll Pan (or similar size is ok)

1-1/2 cup heavy cream

strawberries washed, hulled, dried and cut

1 recipe custard cream (optional)

pre-heat oven at 350F

beat eggs
if you don't have a stand mixer, hand mixer works fine too, just takes a little longer and your hand might hurt.

 looking good

stiff peak!

since I only have 1 Kitchen aid bowl, I put my whipped whites in another bowl while I work with my yolks

don't worry about washing the bowl because yolk is not bothered by the whites but if you where whipping the whites after the yolks make sure you wash it well becasue whites  will not get stiff if there is any fat in there and yolk is fatty!

add sugar in thirds while whipping

keep whipping



allmost there

Ribbon state reached! the yolk and the sugar really becomes off white and creamy

add sifted flour all at once and mix on low until combined.

 (oops I forgot to take pic with the plain cake so here is a pic when I made the chocolate roll which will be posted later)

add a little of the whipped egg whites and mix it up well.

add rest of the whites and fold it in gently but make sure it is incorporated well.

should looklike this but not chocolaty

 Pour in paper lined Jelly roll pan and use a plastic scraper if you have one to even out the batter

ready for the oven! bake at 350F oven for 15min.  If you plan on using the custard cream as part of the filling you need to  make the custard while the cake bakes so you can use it as  soon as the cake  cools.

take it out of the pan and cool on wire rack.  Once cooled flip it (I like to use plastic wrap or sheet of parchment paper.

 filling choice! you can keep it all whipped cream or use custard cream and whipped cream, today I did custard and whipped.  if you decide on custard and whipped here is the quick recipe for microwave custard cream. 









2 egg  yolks             combine yolks and sugar well,  mix in the flour and make sure there are no lumps.
40gm sugar              slowly add milk and mix so they are smooth.  Microwave uncovered for 1 1/2 min.
20gm flour               mix well and put back in microwave and heat for  1 min more. If its still loose
180ml milk              heat for additional 30sec.  add the vanilla and butter mix well, cover with wrap
1/2tsp vanilla           you need to put the wrap directly on the custard like the pic to prevent skin from
1tbsp butter              forming.  use once its cool so you want to make this when you bake the cake.

peel off the paper and the golden brown skin of the cake should peel off so flip it so the the peeled side will be outside of the roll

you need to either spread the custard cream or whipped cream on the cake

mmm yummy












add strawberry or any other fruit that are not watery like pineapple (pineapple  would be ok on top of cakes but not inside)

 cover the strawberries with whipped cream

ready to roll.  I made this the long way, use the paper parchment to help you lift the cake up to roll it away from you, keeping it tight. Make sure you don't roll the paper in the cake (if you have problem rolling send me a comment and I will make a video tutorial on rolling the cake) 

(sorry no yellow cake pic of rolled cake)
keep it in paper, fold the ends of the paper if they are long, wrap it in plastic and put it in the fridge and chill until you are ready to serve. 

unroll the paper, cake should stay rolled up, isn't it beautiful??  slice with sharp knife, wiping the knife each time you cut so you have clean cut cake instead of cream smeared cake. 
!!! if you roll short side you'll get a giant roll and would also be fun to eat! I will make it next and and post a pic!