Easter Recipes from Razzle Dazzle Recipes
Strawberries and Cream Cake Roll
For Cake: 4 large egg yolks 2 large eggs
1/2 cup granulated sugar 1 cup sifted cake flour 1 teaspoon
baking powder
2/8 teaspoon salt 1 1/2 tablespoons warm water 2
teaspoons vegetable oil 1 teaspoon vanilla extract
Confectioners' sugar
For Strawberry Filling: 1 cup whipping cream 1 tablespoon
granulated sugar 3 tablespoons prepared lemon curd, at room
temperature* (see below) 1 pint basket (about 3 1/4 cups)
strawberries, stemmed and coarsely chopped
Garnish: Confectioners' sugar 1 pint basket (about 3 1/4
cups) strawberries
To Make Cake: Heat oven to 375 degrees f (190 C). Line 18 x
12-inch jellyroll sheet pan with aluminum foil and coat with
vegetable cooking spray. In large mixer bowl beat yolks and
eggs at high speed about 5 minutes until thick and lemon-
colored. Continuing at high speed, gradually beat in
granulated sugar until mixture is pale and thick. Gently
fold in dry ingredients except confectioners' sugar to blend
thoroughly. Fold in water, oil and vanilla. Spread batter
evenly in prepared pan. Bake in center of oven about 10
minutes until springy to the touch. Meanwhile, coat a clean
dishtowel with confectioners' sugar. Invert hot cake onto
towel close to one long edge. Gently peel off foil. Trim 1/2
inch off each short side of cake. Starting from long side,
tightly roll cake and towel. Set on rack to cool completely.
To Make Strawberry Filling: In mixer bowl whip cream to form
soft peaks. Beat in sugar to form stiff peaks. Fold in lemon
curd to blend thoroughly. Mix in chopped strawberries.
Gently unroll cake. Spread strawberry mixture evenly on cake
and re-roll. Place seam-side-down. Dust with confectioners'
sugar. Cut into 8 (about 1 3/4-inch) equal slices. Place
each slice on serving plate. Garnish with whole and halved
strawberries.
Makes 8 servings.
*Lemon curd can be found in the jam and jelly or gourmet
section of most supermarkets.
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