Strawberry Cream Roulade Food

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STRAWBERRY ROULADE



Strawberry Roulade image

Provided by Nick Malgieri

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Wedding     Strawberry     Summer     Chill

Yield Makes 12 to 16 servings

Number Of Ingredients 12

Strawberry filling
1 pint strawberries
2 tablespoons sugar
1 tablespoon kirsh
2 teaspoons fresh lemon juice
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 plain Gênoise Sheet
Covering meringue
1/2 cup (about 4 large) egg whites
2/3 cups sugar
Confectioners' sugar for finishing

Steps:

  • 1 To make the filling, rinse the strawberries. Select 4 or 5 of the best berries to use for decoration and refrigerate them. Hull and slice the remaining berries. Combine the sliced berries with the sugar, kirsch, and lemon juice in a bowl and refrigerate for 1 hour.
  • 2 Drain the berries, reserving the juice. In a medium bowl, whip the cream with the vanilla. Fold in the berries.
  • 3 To assemble, remove the paper from the bottom of the gênoise and place the layer right side up on a clean piece of paper. Moisten the layer with the reserved strawberry juices. Spread with the filling and roll it up, wrapping it tightly in the paper. Place the roll in the freezer on a baking sheet while you prepare the meringue.
  • 4 Preheat the oven to 400°F.
  • 5 Whisk the egg whites and sugar in the bowl of an eclectic mixer, place over a pan of simmering water, and whisk until the egg whites are hot and the sugar is dissolved. Attach to the mixer and beat with the whip attachment on medium speed until cooled.
  • 6 Place the cake roll on a baking sheet and cover with meringue, reserving a little meringue for decoration. Pipe several rosettes of meringue along the top. Dust the meringue with confectioners' sugar.
  • 7 Place the cake on the center rack in the oven to color the meringue, about 1 to 2 minutes; turn the pan several times so the meringue colors evenly. Cool, then chill the roll.
  • 8 Trim the ends of the cake on a diagonal. Slide the roulade onto a platter and decorate with the reserved strawberries.

STRAWBERRY-CREAM SPONGE ROULADE



Strawberry-Cream Sponge Roulade image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

Butter for greasing pan
3/4 cup cake flour
3/4 teaspoon baking powder
Pinch of salt
4 eggs at room temperature
1/2 cup granulated sugar
Confectioners' sugar
1 1/2 cups heavy cream, whipped
Superfine sugar to taste
1 pint ripe strawberries, hulled and halved

Steps:

  • Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly roll pan. Line it with a sheet of waxed paper cut to fit the width but extending a few inches at either end. Butter the paper.
  • Sift the flour, baking powder and salt together and set aside.
  • Beat the eggs at high speed for five minutes, until very thick and light. Gradually beat in the sugar, then at low speed fold in the flour mixture.
  • Spread batter in the pan and bake 20 minutes, until puffed and golden. Run a knife around the edges.
  • Heavily dust a clean linen towel with sifted confectioners' sugar and invert the cake, pan and all, onto the towel. Lift off the pan and peel off the paper. Roll the cake in the towel and set aside to cool.
  • When the cake is cool, gently unroll it and spread it with the whipped cream. Sweeten the berries to taste and spread them over the cream. Reroll the cake. Wrap the cake in foil and refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 7 grams, Sodium 110 milligrams, Sugar 18 grams, TransFat 0 grams

STRAWBERRY-CREAM SPONGE ROULADE



Strawberry-Cream Sponge Roulade image

Provided by Florence Fabricant

Categories     project, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

Butter for greasing pan
3/4 cup cake flour
3/4 teaspoon baking powder
Pinch of salt
4 eggs at room temperature
1/2 cup granulated sugar
Confectioners' sugar
1 1/2 cups heavy cream, whipped
1 pint strawberries, hulled and halved
Superfine sugar to taste

Steps:

  • Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly roll pan. Line the pan with a sheet of waxed paper that has been cut to fit the width but extending a few inches at either end. Butter paper.
  • Sift flour, baking powder and salt together and set aside.
  • Beat eggs at high speed for five minutes, until very thick and light. Gradually beat in granulated sugar, then at low speed fold in flour mixture.
  • Spread batter in pan and bake 20 minutes, until puffed and golden. Run a knife around the edges.
  • Heavily dust a clean linen towel with sifted confectioners' sugar and invert cake, pan and all, onto the towel. Lift off pan and peel off paper. Roll cake in the towel and set aside to cool.
  • When cake is cool, gently unroll it and spread with whipped cream. Sweeten berries to taste with superfine sugar and spread them over the cream. Reroll cake, wrap it in foil and refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 7 grams, Sodium 110 milligrams, Sugar 18 grams, TransFat 0 grams

STRAWBERRY MERINGUE ROULADE



Strawberry Meringue Roulade image

Impress your dinner guests with this elegant dessert from the Ballyseed Castle Hotel, Tralee, Ireland. Recipe can be halved.

Provided by Millereg

Categories     Dessert

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 8

4 large egg whites
1 1/4 cups sugar
1 1/4 cups chilled whipping cream
2 teaspoons vanilla extract
1 (12 ounce) package strawberries, sliced (about 2 1/2 cups)
1/2 cup strawberry jam or 1/2 cup jelly
powdered sugar
whole strawberry (optional)

Steps:

  • Position rack in center of oven and preheat to 400°F.
  • Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
  • Grease the parchment paper with shortening.
  • Beat egg whites in large bowl until soft peaks form.
  • Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
  • Spread meringue evenly in prepared baking sheet.
  • Bake until pale golden, about 8 minutes.
  • Reduce oven temperature to 325°F.
  • Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
  • Remove baking sheet from oven.
  • Run knife around pan sides to loosen meringue.
  • Turn out onto sheet of parchment paper.
  • Carefully peel off parchment paper.
  • Cool meringue 25 minutes.
  • Whip cream and vanilla in medium bowl to stiff peaks.
  • Mix sliced strawberries and preserves in another medium bowl.
  • Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
  • Spread whipped cream over strawberry mixture.
  • Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
  • Place roulade, seam side down, on platter.
  • Refrigerate at least 1 hour and up to 4 hours.
  • Dust roulade with powdered sugar.
  • Cut into slices.
  • Transfer to plates.
  • Garnish with whole strawberries, if desired.
  • Serve roulade chilled.

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