Wednesday, June 30, 2010

Strawberries and Cream Sponge Cake Roll

We celebrated Don's birthday this week. I made him a cake for his birthday because Don loves sweets. And I love baking. And everyone should have a cake for their birthday - in my opinion.

Don loves whipped cream and strawberries so I made Strawberries and Cream Sponge Cake Roll. It is yum-my. You can make this on the fly in less than an hour. Which is exactly what I did in a complete flurry in the kitchen. I believe I even broke a sweat. Who knew cooking could be considered exercise?

Don and Elli kept sneaking in the kitchen trying to steal the whipped cream. I wouldn't mind if the kitchen was bigger. But it's the size of a 1/2 bath, so it's kind of annoying. Plus while they are in there they usually decide to do something else like fill the dogs water bowl or just about anything that gets in my way. Anyhow, it was his birthday so I let him slide without my usual scary face/eyes bugging out "get out of my kitchen" look. It's not pretty. Trust me.

Don told Elli he loves this cake because you can have it for dessert AND breakfast. She looked at him like he was crazy.

I guarantee you the two of them will be giggling at breakfast eating cake together. Ok, Elli will giggle. Don doesn't really giggle. But he'll be happy.

Day One - creamy and delish

Day Two - cake is super moist and it's still creamy and delish.

I'm pretty sure there won't be a day three.

The end.

Strawberries and Cream Sponge Cake Roll

recipe from "Sweets to the Sweet" cookbook, by Susan Branch

3 egg yolks
1 teaspoon vanilla extract
5 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sifted powdered sugar
1/2 cup all purpose flour
1 to 2 tablespoons powdered sugar
2 cups sliced strawberries
2 tablespoons sugar
2 cups whipping cream
3 tablespoons sugar
Whole strawberries for garnish (optional)

Preheat oven to 350ยบ
Place large bowl in freezer (for making the whipped cream.)

1. Grease bottom and sides of a 15 x 10 x 1 inch jellyroll pan with vegetable oil; line with wax paper, and grease wax paper with oil. Set pan aside.
2. Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon colored; stir in vanilla, and set aside.
3. Beat egg whites until foamy; add cream of tartar and salt, beating until whites are stiff but not dry.
4. Fold in 3/4 cup powdered sugar.
5. Fold whites into yolk mixture.
6. Gradually fold flour into egg mixture.
7. Spread batter evenly into prepared pan.
8. Bake at 350° for 10 to 12 minutes.
9. Sift 1 to 2 tablespoon powdered sugar in a 15 x 10 inch rectangle on a cloth towel.
10. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel.
Peel off wax paper.
11. Starting at narrow end, roll up cake and towel together; let cool completely on a wire rack, seam side down.
12. Combine sliced strawberries and 2 tablespoons sugar; set aside.
13. Use chilled bowl and beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form and sugar is dissolved in cream.
14. Unroll cake.
15. Spread cake with sliced strawberries and half of whipped cream; reroll cake, without towel.
16. Place on serving plate, seam side down; spread remaining whipped cream on all sides.
17. Garnish with whole strawberries, if desired.
18. Chill until serving time.

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