Side Pannel
Fresh Strawberry Roulade
Fresh Strawberry Roulade
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Fruit
Ingredients List
- 10 Fresh Egg Whites; *see note
- 3/4 c Sugar; divided
- 1 ts Vanilla Extract
- 2 ts Fresh Lemon Juice
- 1/2 ts Grated Orange Zest
- 1 c Flour
- 1 c Strawberry Preserves
- 1 pt Strawberries; hulled &
- -sliced thin
Directions
*abt. 1 1/4 cups liquid egg whites.
Preheat oven to 375°. Lightly brush the base of an 11 x 15-inch jelly roll
pan (or cookie sheet with sides) with oil, then line it with parchment
paper (the oil helps the paper adhere to the pan). In a large bowl, combine
egg whites with an electric mixer, beat mixture to stiff peaks, gradually
adding remaining sugar. Add vanilla, lemon juice, and orange zest to the
egg white mixture. Sif the flour over the top and fold it in gently, just
until thoroughly combined, but do not overmix. Using a flat spatula, gently
spread mixture into prepared pan evenly. Bake for 20 minutes or until
golden brown and firm. Remove from the oven, transfer to a rack, and cover
with a damp kitchen towel. Cool for 10 minutes. Place a large sheet of
parchment on a flat surface. Loosen the edges of the cake with a small
knife, and invert it onto the paper. Fift the pan and peel off the
parchment paper from the underside of the cake. Keep covered with plastic.
Just before serving, spread a thin layer of preserves evenly over the cake.
Arrange the strawberries evenly over cake surface. Roll the the cake
lengthwise, starting from a longer side, using the edges of the parchment
to lift. Place the cake, seam side down, on a rectangular serving plate and
slice into roll just before serving.
Makes 12 servings.
Preheat oven to 375°. Lightly brush the base of an 11 x 15-inch jelly roll
pan (or cookie sheet with sides) with oil, then line it with parchment
paper (the oil helps the paper adhere to the pan). In a large bowl, combine
egg whites with an electric mixer, beat mixture to stiff peaks, gradually
adding remaining sugar. Add vanilla, lemon juice, and orange zest to the
egg white mixture. Sif the flour over the top and fold it in gently, just
until thoroughly combined, but do not overmix. Using a flat spatula, gently
spread mixture into prepared pan evenly. Bake for 20 minutes or until
golden brown and firm. Remove from the oven, transfer to a rack, and cover
with a damp kitchen towel. Cool for 10 minutes. Place a large sheet of
parchment on a flat surface. Loosen the edges of the cake with a small
knife, and invert it onto the paper. Fift the pan and peel off the
parchment paper from the underside of the cake. Keep covered with plastic.
Just before serving, spread a thin layer of preserves evenly over the cake.
Arrange the strawberries evenly over cake surface. Roll the the cake
lengthwise, starting from a longer side, using the edges of the parchment
to lift. Place the cake, seam side down, on a rectangular serving plate and
slice into roll just before serving.
Makes 12 servings.
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