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Archive for the ‘Cake Roll – Strawberry Cake Roll with Cream Cheese Filling 草莓蛋糕卷 (軟起士餡)’ Category

This past summer when strawberries were in season, I made this roll after seeing the beautiful photos from 静心莲的BLOG, but my roll did not look pretty  like 静心莲的BLOG‘s~~ i don’t know why, but my cake roll never has the nice smooth golden top crust like many others. And this time I sprinkled too much chopped strawberries– which makes it worse to having a nice crust as the liquid from strawberries makes the crust more moist, more easily to peel off upon contact with fingers/ parchment paper/ cling wrap, and the strawberry color “smears” the cake the longer it sits. Frustrating!! I just don’t know what I did wrong as I followed the recipe to the T… On the good side, I love the flavor and colorful presentation– very different from a typical cake roll.

Strawberry Cake Roll with Cream Cheese Filling 草莓蛋糕卷 (軟起士餡)

Strawberry Cake Roll with Cream Cheese Filling 草莓蛋糕卷 (軟起士餡)

Strawberry Cake Roll with Cream Cheese Filling 草莓蛋糕卷 (軟起士餡)– recipe adapted from 静心莲的BLOG

Ingredients:

Egg yolk mixture:
6 egg yolks
2 tbsp sugar

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
4 tbsp sugar

4 tbsp cake flour
1 tbsp unsalted butter
3 tbsp milk

2 tbsp chopped fresh strawberries– about pea size– see note below

Fillings (see note below):
8 oz (block/tub) cream cheese
4 tbsp powder sugar
4 tbsp sour cream
10-12 whole fresh strawberries– remove stems and pat dry (see note below)

Method:

  1. Preheat oven to 350°F. Position a oven rack in the middle of the oven. Line the bottom and 4 sides of a 15 x 10 x 1 inch jelly roll pan (no need to grease pan before lining)
  2. Combine butter and milk in a small bowl, microwave until butter melts. Mix to blend well. Keep warm.
  3. In a medium bowl, whisk egg yolks and sugar with a balloon whisk until pale yellow and fluffy.
  4. Whip egg white in a separate dry clean mixing bowl on high speed (I used KitchenAid, speed 8). When egg whites becomes small bubbles and no visible clear egg whites, add cream of tartar. Continue whipping on high speed (speed 8). Scrape down the bowl once.
  5. When egg white becomes white and very fine bubbles, slowly add in sugar, one tbsp at a time. Continue whipping on high speed (speed 8) until the meringue looks sheen like a pearl. Turn down to low speed (speed 4) and whip for 1-2 minutes. This is to whip out any bib air bubbles in the meringue and creating a cake with a more delicate, fine texture. Whip until soft peak stage (when lift whisk the meringue will have a 1 inch long, slightly curl soft tip).
  6. With a spatula, gently fold in 1/3 of whipped egg whites into egg yolk mixture until blended. Sift in cake flour in 2 batches, gently fold in flour until blended before each addition.
  7. Whip egg whites again on low speed (speed 2) for a few seconds, this is because whipped egg whites will start to deflate if not used immediately. Pour yolk mixture to whipped egg whites, carefully gently fold in until all mixed well.
  8. Gradually pour warm butter/milk mixture onto spatula and drizzle onto batter in circular motion. Gently fold in again to blend well.
  9. Pour batter to the prepared lined jelly roll pan. Spread to smooth the top. Tap a couple times to remove air bubbles. Sprinkle chopped strawberries on the top.
  10. Bake in preheated oven at the middle rack for 15-18 minutes. Remove from oven. Tap cake pan on a surface to release air trapped underneath. Transfer cake and parchment paper onto a cooling rack. Flatten out 4 sides of parchment paper to cool completely.
  11. While the cake is cooling, preparing the filling: microwave cream cheese briefly until it softens. Add powder sugar and sour cream, mix until smooth. Chill in the fridge.
  12. When cake cools completely, place another parchment paper (large than cake) on top of the cake and flip it over. Peel off the pan liner. Spread cream cheese filling onto the cake, with a very thin layer at the long side (farthest from you) of the cake. Line whole strawberries on the other long side (closest to you). Roll up the cake, then wrap up with parchment paper or cling wrap. Chill in the fridge before serving. Before slicing each piece, run knife in hot water and wipe dry with a paper towel to ensure a nice clean cut.

Regina’s Note:

  • Chopped strawberries: I was greedy, and I put too much! The result is strawberries draw out liquid, creating a sticky cake crust, and the strawberry color smears the cake the longer it sits… should cut down to just 1 tbsp, and more finely chopped.
  • Cream cheese filling: Too much cream cheese filling (greedy, and don’t want to deal with cream cheese leftover), making the cake a bit rich to the taste even with the whole strawberries as part of the fillings… should cut down to 5-6 oz and possibly skip sour cream.
Strawberry Cake Roll with Cream Cheese Filling 草莓蛋糕卷 (軟起士餡)

Strawberry Cake Roll with Cream Cheese Filling 草莓蛋糕卷 (軟起士餡)

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