Strawberry Mallow Cake Roll Food

CHOCOLATE STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray.
• Prepare the cake mix as directed; pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely.
• Meanwhile, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on medium-high speed until combined and fluffy, about 2 minutes. Reduce the speed to low and gradually add in the confectioners' sugar. Increase the speed to medium-high and beat until fluffy and combined, about 2 minutes.
• Crumble the cake into a large bowl. Add 1/4 cup of the frosting and mix with your hands until smooth and combined.
• Line a 15 1/2-by-10 1/2-inch jelly roll pan with plastic wrap. Put the cake "dough" on top. Cover with another sheet of plastic wrap and pat the mixture into an even rectangle that fills the pan. Transfer the mixture in the plastic to a work surface (the shorter side facing you) and roll out just enough so that the surface is smooth. This helps make the dough even and not patchy. Press the flat side of a ruler against all the sides of the dough so they are straight. The dough should be about 10-by-15 inches.
• Put the freeze-dried strawberries in a spice grinder and pulse until finely ground. Add to the bowl with the remaining frosting and beat until combined.
• Remove the top sheet of plastic wrap from the dough. Add the strawberry frosting and spread out evenly with a small offset spatula, leaving about a 1 1/2 inch border on the short side furthest away from you.
• Roll the dough away from you into a jelly roll shape, using the plastic to roll tightly until it's covered by the plastic. Place it on a baking sheet. Freeze while you make the chocolate coating.
• Combine the dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth, about 6 minutes. Remove the bowl from the saucepan and set aside until cooled and thickened slightly, about 7 minutes.
• Meanwhile, unwrap the jelly roll cake and place on a rack set over a baking sheet.
• Pour the chocolate over the cake until completely covered. Decorate the top with freeze-dried strawberries. Freeze until the chocolate is set, about 5 minutes. Transfer to a serving platter and cut into slices. Serve chilled.

STRAWBERRY - MALLOW CAKE ROLL

Steps:

• 1. Let eggs stand at room temperature for 30 minutes. Line a greased 15 in, x 10 in. x 1 in. baking pan with waxed paper and grease the paper; set aside
• 2. Stir together the flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beat until thick and lemon - colored. Beat in vanilla. Add dry ingredients; mix well.
• 3. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into batter; fold in remaining whites.
• 4. Gently spoon into prepared pan. Bake at 375 for 10 - 12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
• 5. In a small mixing bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2 1/2 cups strawberries. Roll up again. Place seam side down on platter. Refrigerate for at least 2 hours. Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers. This is so good...I can't wait to make it again..enjoy!

STRAWBERRY-MALLOW CAKE ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. , Sift together the flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients and mix well. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites., Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack., In a small bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2-1/2 cups strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours. , Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers.

STRAWBERRY-MALLOW CAKE ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes.
• Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
• Sift together the flour, baking powder and salt; set aside.
• In a large mixing bowl, beat egg yolks until slightly thickened.
• Gradually add 1/4 cup sugar, beating until thick and lemon-colored.
• Beat in vanilla.
• Add dry ingredients; mix well.
• In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
• Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Fold a fourth of the egg whites into batter; fold in remaining whites.
• Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
• Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
• FILLING:.
• In a small mixing bowl, beat cream cheese and marshmallow creme.
• Unroll cake; spread cream cheese mixture to within 1/2 inches of edges.
• Top with 2-1/2 cups strawberries.
• Roll up again. Place seam side down on a platter.
• Refrigerate for at least 2 hours.
• Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers. Yield: 10 servings.

STRAWBERRY ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a rimmed 9x13-inch baking sheet.
• Beat cake mix, water, vegetable oil, and egg whites together in a bowl using an electric mixer on low speed until moistened, about 30 seconds. Beat batter on medium speed for 2 minutes. Pour batter into prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 15 to 20 minutes. Cool cake for at least 30 minutes.
• Gently release cake onto a clean towel. Place a second clean towel on top of cake and smooth out any wrinkles in towel. Slowly roll cake around top towel.
• Strain strawberries, reserving juice. Mix strawberry juice and icing together in a bowl until icing turns pink.
• Stir strawberries and strawberry glaze together in a separate bowl.
• Gently unroll cake and remove top towel. Spread icing onto cake; top icing with strawberry mixture. Carefully roll cake around the filling; slice into rounds.

STRAWBERRY MALLOW CAKE ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 15 x 10 x 1 inch baking pan with waxed paper and grease the paper; set aside.
• Sift together the flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon colored. Beat in vanilla. Add dry ingredients; mix well.
• In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 T. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites.
• Gently spoon into prepared pan. Bake at 375 for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
• In a small mixing bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 inch of edges. Top with 2 1/2 cup strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours. Just before serving, garnish with remaining strawberries. Refrigerate leftovers.

STRAWBERRY-MALLOW CHEESECAKE

Steps:

• First, make the shortbread base. Heat oven to 160C/140C fan/gas 3. Rub the butter into the flour and sugar until the mixture makes a sticky dough. You can do this by hand or in a food processor. Press evenly into the base of a non-stick 26cm springform tin and smooth with the back of a metal spoon. Prick all over with a fork, then bake for 25-30 mins until pale golden. Cool, then carefully oil the sides of the tin using kitchen paper.
• To make the filling, soak the gelatine in cold water for a few mins to soften. Meanwhile, purée the strawberries in a food processor or with a hand blender until very smooth, then rub through a sieve to remove all the seeds. Pour the milk into a small pan and warm gently. Squeeze the gelatine of excess water, add to the milk, then remove from the heat and stir to dissolve. Cool.
• Stir the strawberry purée, gelatine mixture, ricotta and sugar together until smooth. In a separate bowl, whisk the cream until it softly holds its shape, then fold into the strawberry mixture with three-quarters of the marshmallows.
• Carefully pour onto the cooled base and scatter over the remaining marshmallows. Cover the tin with cling film and chill until firm, preferably overnight. Cheesecake can be made 2 days ahead if kept chilled.
• Carefully remove the cheesecake from the tin. Decorate with extra berries and finish with a dusting of icing sugar.

STRAWBERRY MARSHMALLOW CAKE

Steps:

• Heat oven to 350.
• Generously grease a 13x9 pan.
• Sprinkle marshmallows over bottom of pan.
• In a bowl, combine mashed stawberries and gelatin and set aside.
• Make cake batter according to package directions.
• Spread batter over marshmallows in pan.
• Spoon strawberry mixture evenly over batter.
• bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
• Place cake on wire rack to cool.
• When cake is cool you can invert on platter and serve with whpped cream.