Description
Strawberry Shortcake Roulade
Ingredients:
Cake:
5 egg yolks (room temperature)
2 tablespoons vegetable oil
3 tablespoons milk
1 teaspoon vanilla extract
1 cup sugar (divided)
1 tablespoon lemon zest
¾ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
¼ teaspoon salt
4 egg whites (room temperature)
Filling:
1 cup heavy whipping cream
1 tablespoon sour cream
½ teaspoon vanilla extract
¼ cup powdered sugar (plus more for dusting)
1 pound strawberries (washed, hulled, and sliced)
1 tablespoon sugar
1 tablespoon lemon zest
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Spray a 12×17-inch rimmed baking sheet with non-stick spray and line it with parchment paper. Grease the parchment paper with butter and set aside.
2. Prepare the Cake Batter:
In a medium bowl, whisk together the egg yolks, vegetable oil, milk, vanilla extract, ⅔ cup of sugar, and lemon zest.
In another small bowl, whisk the flour, cornstarch, baking powder, and salt.
Gradually stir the dry ingredients into the wet mixture until just combined.
3. Whip the Egg Whites:
In a separate medium bowl, beat the egg whites on medium-high speed until soft peaks form (about 1-2 minutes).
Add the remaining ⅓ cup of sugar and continue beating until stiff peaks form (another 1-2 minutes).
4. Fold the Egg Whites into the Batter:
Gently fold the whipped egg whites into the cake batter until fully incorporated.
5. Bake the Cake:
Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 15 minutes or until the top is light brown.
Once done, remove from the oven and let it cool completely on a cooling rack.
6. Prepare the Filling:
In a large bowl, beat the heavy whipping cream on high speed until soft peaks form.
Add sour cream, vanilla extract, and powdered sugar. Continue beating until stiff peaks form.
7. Mix Strawberries:
In a small bowl, combine the sliced strawberries, 1 tablespoon of sugar, and lemon zest.
8. Assemble the Roulade:
Gently spread the whipped cream mixture onto the cooled cake, leaving a 1-inch border around the edges.
Scatter the sugared strawberries over the whipped cream.
Starting at the short end of the cake, carefully roll it up, letting the parchment paper fall away as you roll.
9. Final Touch:
Place the rolled cake seam-side down on a serving platter. Dust with powdered sugar if desired.
Enjoy your Strawberry Shortcake Roulade! This dessert is light, refreshing, and perfect for summertime celebrations.
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Step-by-Step Guide
Follow these detailed instructions for a perfect roulade. First, ensure all ingredients, especially eggs, are at room temperature for optimal volume. When whipping egg whites, ensure your bowl and beaters are completely grease-free. Fold the whites into the batter using a gentle, sweeping motion to retain air. After baking, let the cake cool completely before attempting to roll. For assembly, spread the filling evenly but leave a border to prevent squeezing out. Use the parchment paper to help you initiate a tight roll by lifting and tucking the edge over the filling.
Serving Suggestions
Serve slices of the roulade on individual plates. For an elegant presentation, drizzle each plate with a strawberry coulis or a balsamic reduction before placing the slice. Garnish with a fresh mint leaf and a whole strawberry. This dessert pairs wonderfully with a glass of sparkling wine or a cup of lightly sweetened iced tea. It’s best served the day it’s made but can be refrigerated for up to 6 hours.
How-to Summary
To make a Strawberry Shortcake Roulade: Prepare a light sponge cake by whipping egg yolks with sugar, then folding in whipped egg whites and dry ingredients. Bake the thin cake on a sheet pan. Cool completely. Whip cream with sour cream and sugar to a stiff peak. Toss sliced strawberries with sugar and zest. Assemble by spreading cream and strawberries over the cake, then rolling it up tightly from the short end. Dust with powdered sugar before serving.
Frequently Asked Questions
Can I make this cake ahead of time? You can bake the cake a day ahead. Once completely cool, wrap it tightly in plastic wrap and store at room temperature. Assemble with the filling no more than 6 hours before serving to prevent sogginess.
Why did my cake crack when rolling? Cracking usually means the cake was overbaked and dried out, or it was rolled while still warm. Ensure you bake just until light brown and let it cool fully. A slightly underbaked cake is more flexible than an overbaked one.
Can I use frozen strawberries? It’s not recommended. Frozen berries release too much liquid, which will make the filling runny and the cake soggy. Always use fresh, ripe strawberries.
What is the purpose of the sour cream in the filling? The sour cream adds a subtle tang that balances the sweetness and helps stabilize the whipped cream, allowing it to hold its shape better for longer.
Can I substitute the all-purpose flour? For a gluten-free version, use a 1:1 gluten-free baking blend. Do not substitute almond or coconut flour, as they require completely different ratios and will not provide the necessary structure.
Common Mistakes to Avoid
- Using cold eggs: This prevents the egg whites and yolks from reaching their full volume.
- Overmixing the batter after adding the flour: This develops gluten and leads to a tough, dense cake.
- Deflating the egg whites: Folding too vigorously will cause the cake to lose its airy texture.
- Rolling the cake while warm: This causes the cream to melt and the cake to crack. Patience is key.
- Overfilling the cake: Using too much filling or spreading it to the edges makes rolling difficult and messy.
Conclusion
This Strawberry Shortcake Roulade is a show-stopping dessert that combines a light, tender sponge with a fresh, creamy filling. While it requires careful attention to techniques like whipping and folding, the impressive result is well worth the effort. By following the detailed steps and avoiding common pitfalls, you can create a beautiful and delicious centerpiece for any special occasion. Its elegant appearance and delightful combination of flavors are sure to earn you compliments from every guest.