![]() ![]() If any of the filling squeezes out when you roll the cake up, gently wipe away any excess with a paper towel.This should go smoothly assuming that you were generous enough in your sprinkling of powdered sugar on the towel. Carefully roll the cake up, leaving the dish towel behind.For this recipe, it works well to put down a layer of vanilla cream and the strawberries on top. Once the cake is cool, carefully unroll it and spread your fillings on top, leaving a one inch border around the sides.The powdered sugar acts like flour here and keeps the cake from sticking to the towel. This sets the rolled shape that we are ultimately looking for. Since the cake is too warm to assemble with the fillings at first, it is wrapped in a cotton dish towel (NOT terry cloth) until it is cool enough to fill. It will crack and break if you try to roll it once it is cool. The cake must be rolled while it is still quite warm from the oven. While it is still warm, roll the cake in a dish towel generously dusted with powdered sugar.This will help keep the cake from sticking to the pan or the parchment after it is baked. I then use my fingers or a brush to make sure that the parchment and the sides of the pan are evenly coated with baking spray. This cake is baked in a half sheet pan (12 x18) and it will release easily if you spray the pan with baking spray, cover it with a layer of parchment and then spray the parchment. Use baking spray to prepare the pan, and make sure that it is spread evenly.This flexibility is important to getting the cake to roll up nicely. As I said above, this cake is more pliable than most, thanks to the addition of several eggs. The cake can be assembled and refrigerated, tightly covered, for several hours prior to serving. Allow to cool completely before dusting with powdered sugar and serving. Trim the ends and transfer to a serving plate (two spatulas, one on either side of the cake, works well for this).Set aside to cool completely or transfer the refrigerator until you are ready to use it. Reduce the heat to medium low and continue to cook until the strawberries are saucy and tender, about 5-7 minutes. Cook over medium heat, stirring frequently, until the mixture begins to bubble. Combine the cut up strawberries, cornstarch, sugar, cornstarch and salt together in a saucepan. Begin by making the strawberry filling.Cotton kitchen towel or tea towel (NOT terry cloth). ![]() Ingredients For the Cake: For the Strawberry Filling: For the Vanilla Pastry Cream: Equipment It can (and should) be made entirely ahead of time which makes it perfect for entertaining!.This recipe relies on two delicious cake fillings: a luxurious vanilla pastry cream AND a homemade strawberry filling.This cake is more pliable than most, thanks to the addition of several eggs.Ready to get started? Keep reading for step-by-step instructions for making this simple Strawberry Roll Cake. This easy baking project is perfect for strawberry season. It can also be made completely ahead of time, one of the best qualities in a dessert! This Strawberry Roll Cake (Swedish Rulltårta ) is easy to make and assemble, and looks impressive with its lovely layers of golden cake, homemade strawberry filling and pastry cream. ![]()
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