Strawberry Roulade
Luscious berries and whipped cream nestled within an airy cake roll, Strawberry Roulade is a refreshing ending to your dinner.
Ingredients
CAKE
- 1 cup sugar
- 1 tsp orange zest
- 3/4 cup flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 4 Nature's Yoke eggs, separated, +one egg yolk
- 2 tbsp oil
- 3 tbsp milk
- 1 tsp vanilla extract
FILLING
- 1 lb strawberries, sliced
- 1 tbsp sugar
- 1 tsp orange zest
- 1 cup heavy cream
- 1 tbsp sour cream
- 3 tbsp powdered sugar
Instructions
- Preheat oven to 350 degrees F. Coat a rimmed baking sheet with butter, cover it with parchment paper, and then butter the paper.
CAKE
- In a small bowl, whisk 2/3 cup of sugar and orange zest together. Add the dry ingredients and whisk until well blended.
- In a large bowl, beat together the 5 egg yolks, oil, milk and vanilla on HIGH speed. Combine the mixtures and beat until blended.
- In a separate bowl, beat the 4 egg whites on HIGH until soft peaks form, about 2 minutes. Add the remaining sugar and continue beating until stiff peaks form. Fold the egg whites into the batter, then pour it onto the prepared baking sheet. Spread batter out evenly.
- Bake until the top of the cake is light brown, approximately 15 minutes. Let cool.
FILLING
- In a small bowl, toss the strawberries, sugar and zest.
- In a large bowl beat the cream, sour cream and powdered sugar until stiff peaks form, about 2 minutes.
- Spread the filling onto the cooled cake, leaving a 1 inch border. Sprinkle the strawberries on top. Beginning at the short end, roll the cake, allowing the parchment paper to fall away as you work. Place the cake, seam side down, on a platter and dust with powdered sugar.
