Strawberry cream roll
Strawberry cream roll recipe in the cake category
Recipe ingredients:
- 4 eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon almond extract
- 3/4 cup sifted cake flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- Confectioners sugar for garnish
- Strawberry cream filling:
- 1/2 pound ricotta cheese
- 3 tablespoons apricot preserves
- 3 tablespoons Amaretto, or 1 teaspoon almond flavoring
- 3 cups sliced strawberries
- 1 cup sliced strawberries, for garnish
Recipe method:
- Preheat the oven to 400 degrees F.
- Grease a 10 x 15 inch jellyroll pan and line it with wax paper.
- Grease the paper lining.
- In the bowl of an electric mixer, beat egg yolks with sugar until mixture is light and fluffy.
- Add almond extract.
- Sift together flour, salt and baking powder and add dry ingredients to the batter.
- In a separate bowl, beat egg whites until stiff.
- Gently fold them into the batter.
- Pour batter into prepared jellyroll pan.
- Bake for 10 to 13 minutes or until a tester inserted into the center comes out clean.
- Turn the cake over onto a towel that has been dusted with confectioners sugar.
- Lift off the pan and let cake cool for 10 minutes.
- Remove wax paper.
- Roll cake with the towel, jellyroll fashion and let it sit in the rolled position, on a rack, for 20 minutes while it continues to cool.
- When the cake has cooled completely, unroll.
- Spread the inside with the strawberry cream filling.
- Strawberry cream filling: In the bowl of an electric mixer, beat ricotta cheese until it is light and fluffy. Add apricot preserves and Amaretto. Mix thoroughly.
- Spoon the 3 cups of sliced strawberries over the cheese filling.
- Reroll the cake to form a log and place seam side down on a platter.
- Dust the top with confectioners sugar and garnish with the cup of sliced berries.
- Chill cake for 1 hour before serving.
Tags: strawberry, cream, roll, recipe, cake, recipes, cooking