Short post today and I think you all know why. Yearlies.
I remember eating this at a bakery, and I loved the light cake filled with juicy strawberries. I made two of these cakes - one for my family to eat and another to bring to a picnic. The second one I frosted with some leftover filling.
My pan is smaller than what is called for, so I ended up with a thicker cake. A thicker cake means less creamy filling. This is quite upsetting, but the cake itself is tasty too. I substituted strawberry jelly powder for the gelatine in the filling, which turned it pink and gave a subtle strawberry essence.
This is amazing and spectacular to look at. I have to get back to studying now (yeah right). I'm sure you'll all do great.
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners' sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon strawberry jelly powder
1 tablespoon white sugar
1. Preheat oven to 190C. Butter a jelly roll pan (I used a 32x22cm rectangle pan). Line it with buttered foil or buttered parchment paper.
2. Beat the eggs until thick and lemon colored (at least 5 minutes). Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.
3. Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
4. Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
5. Whip the cream. Add strawberry jelly powder and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.