Vanilla and Strawberry Roll Cake
Category: Desserts
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 140g |
| All-purpose flour | 100g |
| Honey | 10g |
| Eggs | 5 |
| Baking powder | 2g |
| Vanilla bean | 1 |
| Food coloring | as needed |
| Strawberries | 350g |
| Ricotta cheese | 125g |
| Fresh liquid cream | 125ml |
| Sugar (for cream) | 50g |
| Powdered sugar | 25g |
| Gelatin sheets | 8g |
Instructions
To make the Vanilla and Strawberry Roll Cake, start by preparing the filling. Begin by softening the gelatin sheets in cold water for about 10 minutes. Once softened, transfer them to a small pan with sugar and cook gently until the gelatin dissolves. While this is happening, puree the strawberries in a food mill or a blender.
In a separate bowl, sift the ricotta cheese and mix it with powdered sugar. Gradually add in the strawberry puree, blending the mixture well. In another bowl, whip the fresh cream to stiff peaks, and then transfer the cream into a wide bowl to cool quickly. Cover it with plastic wrap to prevent any air from getting in.
Now, prepare the sponge cake for the roll. In a bowl, whisk the egg yolks and 90g of sugar until light and fluffy. Scrape the seeds from the vanilla bean and add them to the egg mixture, ensuring they are evenly incorporated. Next, carefully fold in the whipped egg whites, taking care not to deflate them.
In a small bowl, mix the baking powder with the flour, and sift them together. Gradually incorporate this flour mixture into the egg mixture, stirring gently to avoid losing air from the whipped egg whites.
Once the batter is ready, take a small portion (about 4 tablespoons) of the batter and mix in a few drops of red food coloring. This will create a colorful pattern for the cake. Spread the colored portion in small dots or shapes on a baking tray lined with parchment paper, and bake in a preheated oven at 220°C (428°F) for about 2 minutes (or 1 minute at 200°C in a fan oven). When the shapes are baked, remove them from the oven and spread the rest of the batter over them. Bake for an additional 7 minutes at 220°C (200°C for fan ovens).
Once the sponge cake is done, remove it from the oven and immediately place it on a flat surface. Sprinkle the top with some sugar and cover it with plastic wrap to keep it soft and elastic, preventing cracks while rolling. Let it cool completely.
Once the sponge cake has cooled, gently peel off the plastic wrap. Spread the strawberry cream filling over the cake, leaving a small border around the edges. Carefully roll up the cake, ensuring the filling stays intact.
Finally, let the Vanilla and Strawberry Roll Cake rest in the refrigerator for about 4 hours to firm up. After chilling, slice it into pieces and serve!
Tips for Success
- Be sure to handle the egg whites gently when folding them into the yolk mixture to maintain a light, fluffy texture.
- If you prefer, you can experiment with other types of fruits in the filling, such as raspberries or blueberries, for a twist on the classic strawberry flavor.
- When rolling the cake, go slow and steady to prevent cracking. The plastic wrap helps maintain moisture and elasticity, ensuring the cake rolls perfectly.
Enjoy this delightful treat, perfect for any occasion, especially when you’re craving a light, fruity dessert with a rich, vanilla-flavored cake!
