Tuesday, August 21, 2018

Strawberry Swiss Roll Cake

I've always been fascinated by cake rolls.  They just look so pretty and yummy!  A while back, I finally decided to make one and settled on this recipe over at Home Cooking Adventure.  For once in my life, I followed the recipe to the letter.  I know when it is and is not safe to tinker and this type of cake definitely seemed like one to follow precisely!
Mine turned out beautiful and delicious.  The lovely, moist sponge cake is perfect with all the creamy, fluffy filling and strawberries.  It was also very heavy on the filling, which was not a problem at all!  To my surprise, it lasted quite a few days in the fridge without the cream filling deflating.
I will for sure make this again and would like to experiment with different fillings.  I'm not too eager to mess with the cake itself because it was so good and rolled so perfectly, but adding citrus zest or spices certainly wouldn't change it any.  I wonder how many chocolate chips would fare?  Next time, I want to make the cake and creamy filling as written, but substitute Nutella for the strawberry part, just because I can.  Lemon curd or, ooh, rhubarb curd would be great as well.  Lots of options!
Strawberry Swiss Roll Cake
strawberry filling:
10 oz strawberries, chopped finely (this is by weight)
4 Tbsp sugar
1 Tbsp water
3/4 C flour
1 tsp baking powder
1/2 tsp salt
4 eggs
3/4 C sugar
1 tsp vanilla extract
2 Tbsp canola oil
creamy filling:
1 C whipping cream

9 oz cream cheese, softened (I know this is a weird amount, but go with it)
1 tsp vanilla extract
1/2 C powdered sugar
Make the strawberry filling first so it has time to cool.
Combine strawberries, sugar, and water in a medium saucepan.  Heat over medium-low and simmer for 15 minutes, or until slightly thickened and jammy.
Move it to a separate bowl and refrigerate until ready to use.
Make the cake next!
Preheat the oven to 350 and grease a 12 by 16 inch jelly roll pan.  Cut a sheet of parchment paper to fit exactly in the bottom of the pan.  Set aside.
Stir together the flour, baking powder, and salt, then set aside.
Beat the eggs, sugar, and vanilla extract until foamy and light yellow.  Mix in oil.  Add the flour mixture a little at a time and mix just until it's completely combined.
Pour the cake batter into the prepared pan and use a spatula to spread it evenly all the way to the edges of the pan and corners.  Bake until a toothpick inserted into the center comes out clean, about 10-15 minutes.
Spread a large, thin, very clean dish towel (not terry cloth, regular cotton) on the clean table and sprinkle generously and evenly with powdered sugar.  Carefully flip the cake onto the cloth (it may help to have two people).  Remove the pan and peel off the parchment paper.  Sprinkle with more powdered sugar.  Use the towel to roll up the cake nice and tight, starting from one of the short ends- don't roll the towel into the cake, though!  When the cake is all rolled up, put it aside, seam side down, and still in the towel until completely cool.  Don't refrigerate it, room temperature is good.
When you're ready to fill the cake, make the filling.  First, whip the whipping cream until (shocking!) you have whipped cream.  Set aside.  In a separate bowl, beat the cream cheese until smooth, then beat in the vanilla extract and powdered sugar.  Gently fold in the whipped cream.
Gently unroll the cake and spread the strawberry filling evenly over the top, then spread on the creamy filling.  Gently roll it up again, place it seam side down on a platter, cover with plastic wrap so it doesn't dry out, then refrigerate it for a few hours so it has time to firm up.
Cut into slices with a serrated knife and serve!
Yield: about 8 servings

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