Strawberry Cream Roulade Recipes

Steps:

• Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins.
• Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.
• Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard.
• Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins.
• Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end. Transfer to a flat plate and dust with icing sugar

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly roll pan. Line it with a sheet of waxed paper cut to fit the width but extending a few inches at either end. Butter the paper.
• Sift the flour, baking powder and salt together and set aside.
• Beat the eggs at high speed for five minutes, until very thick and light. Gradually beat in the sugar, then at low speed fold in the flour mixture.
• Spread batter in the pan and bake 20 minutes, until puffed and golden. Run a knife around the edges.
• Heavily dust a clean linen towel with sifted confectioners' sugar and invert the cake, pan and all, onto the towel. Lift off the pan and peel off the paper. Roll the cake in the towel and set aside to cool.
• When the cake is cool, gently unroll it and spread it with the whipped cream. Sweeten the berries to taste and spread them over the cream. Reroll the cake. Wrap the cake in foil and refrigerate until ready to serve.

Steps:

• Make the Cake
• Preheat the oven to 325°F.
• Spray a 12x17-inch rimmed baking sheet with baking spray. Line baking sheet with parchment paper, then spray parchment paper with additional baking spray.
• Whisk flour, baking powder and salt in a small bowl and set aside.
• Beat egg whites in the bowl of a standing mixer on low until frothy (about 5 min.). Increase speed to high and beat until soft peaks form. With mixer running, add granulated sugar and beat until stiff peaks (2 more minutes); set aside.
• In a separate bowl, beat the egg yolks until thick and pale in color. Add brown sugar and beat until combined. Add flour mixture, buttermilk and vanilla, and beat until blended. Fold in 1/3 of the beaten egg whites. Add remaining egg whites and fold until just incorporated. Spread batter evenly into prepared pan.
• Bake at 325°F for 15 to 20 minutes or until cake is firm and springs back when lightly pressed in center. Cool in pan for 1 minute.
• Dust a clean tea towel with 1/4 cup powdered sugar, invert the cake pan onto the towel and peel off the parchment paper. Dust with 1/4 cup of the remaining powdered sugar. Starting at one short end, roll up the cake and towel together. Let cool completely (about 1 hour).
• Make the Filling
• Beat the cream cheese and butter in a medium bowl until light and fluffy (about 4 min.) Add remaining 1/2 cup powdered sugar, rum and vanilla and beat until smooth.
• Cut and slice the strawberries.
• Unroll the cake, remove tea towel and spread the filling evenly onto the cake. Arrange the strawberry slices all over the filling. Starting at one short end, roll up the cake and wrap tightly in plastic wrap, sealing both ends. Refrigerate at least 8 hours.
• Remove plastic wrap. Dust the roulade with the remaining 2 Tbsp. powdered sugar, trim and discard the end pieces. Cut the roulade into 12 slices to serve.
• Serve with fresh strawberries.

Steps:

• Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
• In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
• In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
• Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
• Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
• Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

Steps:

• Position rack in center of oven and preheat to 400°F.
• Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
• Grease the parchment paper with shortening.
• Beat egg whites in large bowl until soft peaks form.
• Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
• Spread meringue evenly in prepared baking sheet.
• Bake until pale golden, about 8 minutes.
• Reduce oven temperature to 325°F.
• Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
• Remove baking sheet from oven.
• Run knife around pan sides to loosen meringue.
• Turn out onto sheet of parchment paper.
• Carefully peel off parchment paper.
• Cool meringue 25 minutes.
• Whip cream and vanilla in medium bowl to stiff peaks.
• Mix sliced strawberries and preserves in another medium bowl.
• Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
• Spread whipped cream over strawberry mixture.
• Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
• Place roulade, seam side down, on platter.
• Refrigerate at least 1 hour and up to 4 hours.
• Dust roulade with powdered sugar.
• Cut into slices.
• Transfer to plates.
• Garnish with whole strawberries, if desired.
• Serve roulade chilled.

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly roll pan. Line the pan with a sheet of waxed paper that has been cut to fit the width but extending a few inches at either end. Butter paper.
• Sift flour, baking powder and salt together and set aside.
• Beat eggs at high speed for five minutes, until very thick and light. Gradually beat in granulated sugar, then at low speed fold in flour mixture.
• Spread batter in pan and bake 20 minutes, until puffed and golden. Run a knife around the edges.
• Heavily dust a clean linen towel with sifted confectioners' sugar and invert cake, pan and all, onto the towel. Lift off pan and peel off paper. Roll cake in the towel and set aside to cool.
• When cake is cool, gently unroll it and spread with whipped cream. Sweeten berries to taste with superfine sugar and spread them over the cream. Reroll cake, wrap it in foil and refrigerate until ready to serve.

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.