To all the men and women of the United States Armed Forces, those who serve today and those who went before, we thank you for your service and sacrifices.
In honor of Memorial Day, I wanted to bake something red, white, and blue. I was still on a strawberry kick, and as I considered recipes, I stumbled across a Strawberry Cream Cake Roll in a Taste of Home cookbook. Submitted by Laura Hagedorn of Indiana, the recipe caught my eye because the cake roll is very similar to a cake roll that I often make. Except instead of separating the egg yolks from the egg whites, she just beats them like crazy.
I love that idea and was curious to see how it would turn out. So much simpler to beat the eggs and then just fold in the flour. It worked perfectly. The flavor is a little bit different from the cake I make but it's a delicious and simple spongecake. The key is to beat the eggs for about five minutes, add the sugar and beat again for several minutes until the sugar is dissolved and the eggs are thick and light-colored.
Adding blueberries carried out my color scheme. I made one other change. Just as I always do, she lays out a kitchen towel and sprinkles sugar on it. When the cake comes out of the oven, it's immediately turned over onto the sugar, which prevents it from sticking to the towel while it cools. But Laura used powdered sugar. I have always used granulated sugar.
The granulated sugar gives it a little tiny sweet crunch when you bite it. Now, that's how I grew up eating it, so to me that's how it should be. And I wonder if the granulated sugar didn't give the cake a little bit more sweetness. Obviously, since her recipe specifies powdered sugar, it can be done either way.
So here's my red, white and blue version of Laura Hagedorn's Cake Roll.
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup granulated sugar + extra
Preheat oven to 375. Line a cake roll baking sheet with parchment paper.
Combine the flour, baking powder, and salt in bowl. Mix well and set aside.
Beat the eggs and vanilla for five minutes. They will look lemon-colored but thin. Gradually add the sugar and beat until the eggs are thick and the sugar is dissolved. Gently fold the flour mixture into the egg mixture. Spread on the parchment paper. **Bake 10-12 minutes until lightly golden.
**While the cake bakes, spread two kitchen towels on top of each other with the larger one on the bottom. Sprinkle an area the size of the baking sheet with granulated sugar. Fill a cup with cold water and have a pastry brush ready.
When you remove the cake from the oven, work quickly to turn it out, (top side down) one top of the sugar. Immediately brush the parchment paper with cold water and then peel off gently.
Take one end of the top towel, bend it over and roll the cake up with the towel inside it. Allow to cool rolled up.
1 cup heavy whipping cream
1/3 cup powdered sugar
1 1/2 teaspoons vanilla
2 cups cut up strawberries and blueberries
Whip the cream. When it begins to take shape, add the powdered sugar and the vanilla. Beat until it holds a firm shape. Gently unroll the cake. Spread the whipped cream on it and add the berries on top. Roll up. Plug the ends with any loose berries and leftover cream.
Refrigerate for two hours before serving. Dust with powdered sugar if desired.
|Beat the eggs and sugar until thick.|
|Sprinkle sugar on a kitchen towel.|
|Roll up the cake with the towel and cool.|
|Beat cream until it holds a shape.|