Just when you think everything is done, you can relax and take a deep breath, the unexpected happens….sigh Can you say stomach virus from hell……..believe me I could elaborate but its really for the best that I don’t! All I can say is that sleeping all day is not all its cracked up to be, especially when you finally get up, looking at or even thinking about food is the last thing on your mind. Luckily I did make this delightful treat prior to getting sick, and was able to enjoy a few slices before the worst set in.
Fresh local strawberries are plentiful, and while I do enjoy Driscolls and California berries, there is a lot to be said for those sweet local berries that New Jersey produces. I know it’s probably the same where ever you are, there is just something special about locally grown produce, perhaps it’s not quite as perfect as some of the hybrids we enjoy off season, but everything grown locally seems to have an abundance of flavors. Even a Texan like myself has learned to love so many of the treasures that New Jersey produces, I mean comon’ it is the Garden State!
I have been dreaming about Strawberry Shortcake for some time now, and after my quick adjustment last week when my strawberries were not usable, I still had that yearning for that sweet strawberry classic. And while there is nothing wrong with the classic version, I felt the need to change it up a bit, I mean were food bloggers and that’s what we do, right?
Not being a trained baker, I have shied away from making any type of cake rolls most of my life, but when my students asked to make a pumpkin roll last year, I finally had to give it a try. The roll itself is really not that difficult, it does have it challenges, but nothing to stop you from trying, I think the most difficult part is finding a recipe that will work for you, because if the cake isn’t good, you can forget about getting it to roll properly.
I went through quite a few of my cookbooks, and looked on line, but in the end I decided to place my trust on the recipe from James Peterson’s Baking. If you’ve never seen that book, I highly recommend it, especially if you need help with your baking skills like I do, it’s a great resource to have, and I need to start spending more time refining my skills making more of his recipes! Mr. Patterson gives you quite a few choices in the sponge cake section, and I settled on a basic Moist Sponge Cake, that was said to have all the texture and flavor of a Genoise, without any of the dryness. I can tell you that it did not disappoint, and I plan on using this recipe for layer cakes in future, the cake was light and airy and very flavorful!
- 1 tsp (5 ml) vanilla
- ¼ cup (60ml) milk (or heavy cream, I used whole milk)
- 3 tablespoons (45gm) unsalted butter
- 3 whole eggs, warmed*
- 3 egg yolks, warmed*
- ¾ cup plus 2 tablespoons (175 gm) sugar
- ¾ cup (85 gm) cake flour *
- 2 cups (500 ml)heavy whipping cream
- ¼ cup (50 gm) sugar
- 1 teaspoon (15 ml) vanilla
- 16 ounces (450 gm) fresh strawberries
- ¼ cup (50 gm) sugar
- ¼ cup (30gm) confectioners sugar (for dusting)
- preheat the oven to 400 (204 C) degrees
- Line a 13 x 17 inch pan with parchment paper
- combine the milk, butter and vanilla in a small pan and heat just enough to melt the butter, set aside
- With your stand mixer, whip the eggs, egg yolks, and sugar on high speed for 5-7 minutes or until it forms wide bands of ribbons when the beater is lifted out.
- Gently transfer the egg mixture to a bowl large enough to make folding in the other ingredients easy.
- Pour in the butter/milk mixture down the side of the bowl and fold this into the egg mixture using a rubber spatula.
- Sift the flour over the egg mixture, doing this in three batches. After sifting, gently begin to fold the flour into the mixture. (the flour will settle on the bottom, fold more than you think you should, I still wound up with little flour balls in my cake)
- Continue sifting in the flour in the three batches until it has all been folded in. (don’t forget to check the bottom of the bowl for more flour)
- Pour the mixture into the lined sheet pan and using an offset spatula smooth out the mixture evenly. Use your finger to run down the insides of the pan creating a momentary separation of the cake from the pan.
- Place on center rack in the oven and bake for 12 minutes.
- Allow the cake to cool for 10 minutes, then turn the cake out onto a clean piece of parchment that has been dusted with 10x sugar. (do this quickly so it does not tear)
- Gently peal off the parchment from the bottom of the cake (use a metal spatula if it is hard to remove)
- Wash and hull the strawberries, then slice
- add sugar to berries and allow to sit until needed
- add whipping cream to your mixing bowl and starting on a lower speed begin to whip your cream, add in the sugar and vanilla.
- gradually increase the speed of the mixer, and continue whipping the cream until it is fully set.
- Spread a nice layer of whipped cream onto the cake, spreading evenly to the ends of the sides, but leaving 1 inch on either end (short sides)
- place your sliced strawberries on top of the whip cream. spreading them evenly.
- begin rolling your cake using the parchment to hold it with, rolling it gently but firmly along, trying to keep it as tight as possible without having whipped cream come out of the sides.
- Continue rolling until it has completely rolled up
- Redust the parchment the cake is still on and turning the cake facing the long side of the parchment and roll it up as tightly as possible without losing cream out the ends, twisting the ends of the paper like taffy.
- (I rolled my cake in an additional piece of parchment, to make sure it was secure)
- Place your rolled and sealed cake in the refrigerator for at least 2 hours to set up, I left mine in overnight and it was fine.
- Before serving, trim the ends so they are even and dust with confectioners sugar.
Thank you for stopping by today, I’m so happy to see you and to finally be feeling better! I do hope you give my Strawberry Shortcake Roll a try, it is quite impressive in this form and was so light and delicious…..just make sure you have enough to share, because everyone will be coming back for seconds!