Thursday, June 30, 2011

Strawberry Shortcake Jelly Roll

For Easter dinner, I also make this strawberry shortcake jelly roll. I'd give it a B. It definitely looked more yummy than I thought it was. I think the cream filling needed to be a little sweeter.

Recipe from Cook's Country, May 2011, p 33

Strawberry Filling:
1 1/2 pounds fresh strawberries, hulled and halved
6 tablespoons sugar
1 tablespoon water
2 teaspoons lemon juice
1 1/2 teaspoon unflavored gelatin

Cook strawberries and 6 tablespoons granulated sugar in large saucepain over medium heat, mashing occasionally with potato masher, until thick and jamlike, 10-15 minutes (mixture should measure 2 1/4 cups). Meanwhile, combine water, 2 teaspoons lemon juice, and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Stir gelatin mixture into hot strawberry mixture until dissolved. Transfer to large bowl and refrigerate until set, at least 4 hours.

Cream Filling:
1/2 cup sugar, minus 6 tablespoons of sugar
1 tsp lemon juice
1 cup heavy cream, chilled
4 ounces of mascarpone cheese
1/2 teaspoon vanilla extract

With electric mixer fitted with whisk attachment, whip cream, mascarpone, sugar, lemon juice, and vanilla on medium speed until stiff peaks form, about 3 minutes.

Makes one 11-inch log; Any flavor of jam can be used here. For an added treat, sprinkle 2 cups fresh berries over the jam before rolling up the cake. This cake looks pretty and tastes good when served with dollops of fresh whipped cream and fresh berries.

3/4 cup all-purpose flour 3.19 ounces
1 teaspoon baking powder
1/4 teaspoon table salt
5 large eggs , at room temperature
3/4 cup sugar - 5.25 ounces
1/2 teaspoon vanilla extract - I used 1/2 vanilla bean
1 1/4 cups fruit jam
Confectioners' sugar for dusting

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Lightly coat a 12 by 18-inch rimmed baking sheet with vegetable oil spray, then line with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.

2. Whip the eggs in a large bowl with an electric mixer on low speed until foamy, 1 to 3 minutes. Increase the mixer speed to medium and slowly add the sugar in a steady stream. Increase the speed to high and continue to beat until the eggs are very thick and a pale yellow color, 5 to 10 minutes. Beat in the vanilla.

3. Sift the flour mixture over the beaten eggs and fold in using a large rubber spatula until no traces of flour remain.

4. Following the photos, pour the batter into the prepared cake pan and spread out to an even thickness. Bake until the cake feels firm and springs back when touched, 10 to 15 minutes, rotating the pan halfway through baking.

5. Before cooling, run a knife around the edge of the cake to loosen, then flip the cake out onto a large sheet of parchment paper (slightly longer than the cake). Gently peel off the parchment paper attached to the bottom of the cake and roll the cake and parchment up into a log and let cool for 15 minutes.

6. Gently unroll the cake and spread on the jam, leaving a 1-inch border at the edges. Re-roll the cake gently but snugly around the jam, leaving the parchment behind as you go. Trim the ends, then transfer the cake to a platter. Let the cake cool completely, then dust with confectioners’ sugar before slicing and serving.

To Make Ahead

The rolled cake can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day.

Gently unroll cake and spread with strawberry mixture, leaving 1 inch border around edges. Top with whipped cream and reroll cake snugly, leaving parchment behind. Wrap in plastic wrap and refrigerate until firm, at least 4 hours. Dust with confectioners' sugar and serve.


Unknown said...

Thanks for the recipes! You seems to be a nice lady and an amazing person! Good luck!

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