Strawberry and lemon cream roulade
Strawberry and lemon cream roulade recipe in the cake category
Recipe ingredients:
- 1, 16 ounce, package angel food cake mix
- Powdered sugar
- 6 cups, about 2 pounds, whole strawberries, divided use
- Granulated sugar, to taste
- Lemon cream:
- 1/2 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon peel
Recipe method:
- Preheat oven to 350 degrees F.
- Line a 15 x 10 inch jellyroll baking pan with wax paper or aluminum foil. Do not grease.
- Prepare cake mix as package directs.
- Pour batter into prepared pan, spreading evenly.
- Bake 20 to 24 minutes or until golden brown and top springs back when touched lightly.
- While still warm, loosen cake from edges of pan, turn upside down onto large baking sheet.
- Remove wax paper, turn cake again onto kitchen towel sprinkled with powdered sugar.
- Roll up cake with towel, beginning at short end, cool on wire rack.
- Meanwhile, in mixing bowl, beat all ingredients for lemon cream until smooth and creamy.
- On clean surface, unroll cake.
- Trim any hard edges from cake.
- Spread evenly with filling to within 1/2 inch of edges and set aside.
- Rinse and stem strawberries and cut up 1 cup of them into slice.
- Arrange the sliced berries in even layer over filling.
- Roll up and transfer, seam side down onto serving platter.
- Cover and refrigerate 30 minutes to firm the filling.
- In blender process 2 cups of the strawberries until smooth.
- Sweeten with sugar, as desired. Set aside.
- Cut remaining 3 cups strawberries into quarters.
- Sweeten with sugar, as desired.
- To serve, sprinkle top of cake with powdered sugar.
- Cut into 12 slices.
- Serve each on individual dessert plate with 1/4 cup quartered strawberries and about 1 tablespoon strawberry sauce.
Tags: strawberry, lemon, cream, roulade, recipe, cake, recipes, cooking