Strawberry Log Cake
Yield: 1 cake roll - 8 servings
Cake:
4 large egg yolks
2 large eggs
1/2 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 tablespoons warm water
2 teaspoons vegetable oil
1 teaspoon vanilla
Powdered sugar
Strawberry Filling:
l cup whipping cream
1 tablespoon sugar
3 tablespoons prepared lemon curd, at room temperature*
1 pint basket (about 3 1/4 cups) California strawberries, stemmed and coarsely
chopped
Garnish:
Powdered sugar
1 pint basket (about 3 1/4 cups) California strawberries
To make Cake:
Heat oven to 375 degrees. Line 18- x 12-inch jellyroll - sheet pan with
aluminum foil; 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
powdered 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 powdered 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 powdered sugar. Cut into 8 (about 1 3/4-inch) equal
slices. Place each slice on serving plate. Garnish with whole and halved
strawberries.
ยท Lemon curd can be found in the jam and jelly or gourmet section of
most supermarkets.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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