Strawberry Roll Cake #cake #recipes

This was my first time making a Swiss move cake and I was somewhat anxious. The entire thought of flipping over a cake and afterward moving it up appeared to be troublesome. I need to disclose to you it wasn't troublesome in any way! Everything turned out beautifully.Strawberry Move Cake is loaded up with crisp Strawberries and whipped cream!

Crisp raspberries or new blueberries would also be delectable in this cake. The secret to rolling a cake effectively is verifying you are prepared when the cake leaves the broiler. Utilize a spotless cotton towel. I utilized a flimsy flour sack kitchen towel.

Spread the towel out on the counter and sprinkle with powdered sugar. When the cake leaves the broiler, upset the heating sheet right onto the towel. At that point move up the cake with the towel. When the cake is completely cooled, you can delicately unroll, expel the towel and the cake will effortlessly move directly back up once more. The image above shows the cake after the towel has been evacuated.

New strawberries and stirred cream folded into a light wipe cake makes a noteworthy pastry. This Swiss Move is flawless when strawberries are at the pinnacle of the period.

Ingredients
Cake

• 6 egg whites
• 1/2 cup sugar
• 6 egg yolks
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 cup cake flour
• 1/4 cup powdered sugar for rolling cake

Filling

• 3 cups fresh strawberries sliced
• 2 Tablespoons sugar
• 1/2 cup strawberry jam
• 1/2 cup heavy whipping cream
• 1/2 teaspoon vanilla
• 2 Tablespoons powdered sugar

Topping

• 1 cup heavy whipping cream
• 3 Tablespoons powdered sugar
• 1/2 teaspoon vanilla
• strawberries for garnish

Instructions
Cake

1. Preheat oven to 375 degrees.  Line a baking sheet pan (18" X 13") with parchment paper. Spray paper and sides lightly with a non-stick baking spray.
2. Place egg whites in a bowl. Mix with a mixer with a whisk attachment over high speed until light and foamy. With mixer running on a medium speed, slowly add 1/2 cup sugar. Return speed to high and continue mixing until stiff peaks are formed.  Carefully remove whites from mixing bowl and set aside.
3. In same mixing bowl, add egg yolks, 1/4 cup of sugar and vanilla. Mix with whisk attachment over high speed until pale yellow (3-4 minutes). 
4. Add 1/2 egg whites to batter. Gently fold in using a spatula.  Repeat with remaining egg whites.
5. Sprinkle 1/2 flour over egg mixture. Fold gently with a spatula until incorporated. Repeat with remaining flour. 
6. Place batter on prepared baking sheet pan. Spread evenly over baking sheet. 
7. Bake for 8-10 minutes until top is very lightly browned. 
8. Have a clean kitchen towel on counter. Sprinkle with powdered sugar.
9. When cake is removed from oven, gently loosen the sides of the cake from the pan with a knife. Quickly invert the entire baking sheet pan onto the towel.  Remove parchment paper.  Starting with the short end, carefully roll cake (with towel).  Set aside on a cooling rack until completely cooled. 

Filling

1. Slice strawberries into thin slices.  Sprinkle with sugar. Stir slightly and set aside.  
2. Whip cream until soft peaks are formed. Add sugar and vanilla. 
3. Gently unroll cake and remove towel.  Lay cake flat. (ends will stay slightly curled)
4. Heat strawberry jam in microwave for 20-30 seconds until warm and runny.  Spread jam on cake. Spread whipped cream over jam.
5. Drain any excess liquid off strawberries and place strawberries in an even layer on cake.  
6. Starting with a short end of cake, carefully roll cake. Place on a tray with seam side down. Wrap with plastic wrap and refrigerate for at least 2 hours or until completely chilled.

Topping

1. Whip remaining cream until soft peaks are formed. Add sugar and vanilla. 
2. Remove cake from refrigerator and remove plastic wrap.  Gently spread whipped cream over top and sides of cake. Place strawberries on top of cake in a decorative manner. 

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