Strawberry and Cream Swiss RollUser Submitted Recipe
Ingredients for the cake:
5 egg whites
5/8 teaspoon cream of tartar
1/2 cup + 2 tablespoon caster sugar, divided
Pinch of kosher salt
5 egg yolks
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/4 cup heavy cream
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/2 cup cake flour
Ingredients for the filling:
3/4 cup heavy cream
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1 cup fresh strawberries, diced
To prepare the cake:
Preheat the oven to 375 degree F. Grease a 10 by 15-inch baking pan with cooking spray. Then, line the pan with parchment paper. Make sure the parchment pager is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.
Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.
In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, melted butter and heavy cream until incorporated. Sift the cake flour into the egg yolk mixture. Add the lemon zest and lemon juice and fold until all ingredients are just combined.
Fold egg whites into the egg yolk mixture in three batches. Be careful not to deflate the egg whites too much.
Gently spread the cake batter evenly onto the prepared cake pan. Bake at 375 degree F for 8 to 10 minutes, or until a tooth pick inserted into the cake and comes out clean. Place on a wiring rack until completely cooled. Mean while, work on the filling.
To prepare the filling:
Beat the heavy cream with powdered sugar and vanilla until stiff peak formed.
To Assemble the cake:
Spread the whipped cream evenly onto the cooled cake. Sprinkle the strawberries onto the cream evenly. Roll the cake up, from the shorter end. I trim off 1/2-inch of the cake on both ends for a prettier presentation. Top with fresh strawberries and serve. Or, wrap in plastic wrap and refrigerate until ready to serve.