Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, berry berry roll cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
I figured I'd start with my favorite chocolate cake roll, and roll it up like you do a cake roll, and it would just work And because there is nothing better than fresh berries with angel food cake and whipped cream, and it's May, and the whole red, white and blue. Berry Roll Cake coloring and drawing for kids, toddlers No need to roll the cake while hot, this spring-y sponge cake is super pliable and rolls beautifully without cracks!
Berry Berry Roll Cake is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Berry Berry Roll Cake is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook berry berry roll cake using 11 ingredients and 32 steps. Here is how you can achieve that.
The ingredients needed to make Berry Berry Roll Cake:
- Take 150 grams ☆ Strawberries (weighed after hulling)
- Get 40 grams ☆Granulated sugar
- Get 1 dash ☆Lemon juice
- Get 50 grams ♪Cake flour
- Make ready 10 grams ♪Cornstarch
- Make ready 3 Eggs (L size)
- Prepare 55 grams White sugar
- Make ready 30 ml Milk (at room temperature)
- Prepare 100 ml Heavy cream
- Prepare 1 tsp Condensed milk
- Make ready 5 to 6 Strawberries to roll up with the filling
Re-roll the cake without the towel. This is a quick and tasty berry cake roll recipe that is perfect for summer when berries are in season. Making a berry cake roll that is easy to make,refreshing,and beautiful is simply delightful. It's tastes really light that you might be tempted to get seconds.
Instructions to make Berry Berry Roll Cake:
- I used a 30cm x 22cm (outside dimensions) sheet cake pan. You can also use a 26cm x 26cm pan.
- If the pan has a nonstick coating, lightly grease it with butter and refrigerate until you need it. If the pan is not non-stick, line it with a sheet of parchment paper.
- Cut 150 g of hulled strawberries into quarters, and put them into a small enamelled pan.
- Sprinkle the strawberries evenly with granulated sugar, mix lightly and leave to macerate for 10 to 15 minutes.
- As time passes, the strawberries will exude moisture as shown here. Start simmering over medium heat.
- When it starts to bubble, turn the heat down to low. Some foam (scum) will rise to the surface, but you don't need to remove it.
- After simmering the strawberries for about 3 minutes, add the lemon juice. Just a small amount, about 1/2 of a small teaspoon, is fine.
- After simmering for about 5 minutes, you should be able to clear the bottom of the pan when you drag a rubber spatula over it as shown here. When it reaches this stage it's done.
- Transfer the strawberry mixture to a container, and leave to cool.
- Make the batter. Put the eggs and sugar in a bowl and beat at high speed with a handheld mixer for 3 minutes, while holding the bowl over a pan of 60°C or so hot water.
- After 3 minutes, take the bowl off the hot water, and beat at high speed for 4 minutes while slowly turning the mixer in a circle in the batter. The batter will become foamy and light colored.
- This is the batter when it's been beaten to the soft peak stage. It will be like soft fluffy marshmallow whip.
- Combine the cake flour and cornstarch, and sift 3 times. Add this in 4 batches to the batter, mixing between additions. (Use the handheld mixer switched off to mix.)
- When the flours are mixed in, beat on low speed for 30 seconds. We are now done with the handheld mixer. From here on we'll use a rubber spatula.
- Swirl the milk on the surface of the batter, add half the cooked strawberry puree and mix in quickly, repeatedly scooping the batter up from the bottom.
- When the puree is mixed evenly into the batter as shown in the step 15 photo, the batter will have less volume than before, but it's not a problem so don't worry!
- Pour the batter into the prepared cake pan, and tap the bottom of the pan 2 to 3 times on your work surface to remove any big air bubbles. (Don't overdo this!)
- Bake for 12 minutes in a preheated 180°C oven. If a skewer stuck in the middle comes out clean the sponge is done. Don't overbake.
- Take the pan out of the oven, and immediately drop it with a bang on your work surface to push out extra steam.
- Cover tightly with aluminium foil, and flip over the pan with the foil side down onto a cooling rack. Take the pan off the sponge.
- The sponge will look like this.
- Cover with a sheet of kitchen parchment paper to prevent the surface from drying out, and leave to cool. Make the sheet of kitchen parchment paper large since it will be used later when rolling up the cake.
- While the sponge is cooling, make the cream filling.
- Put the heavy cream in a bowl and whip until creamy. Add the condensed milk and the rest of the strawberry puree, and whip the cream until peaks form.
- When the sponge has cooled down completely, flip it over again (the side with the strawberry bits will be on the bottom now) and take off the foil. Don't leave the sponge to cool for too long or it may crack.
- Slice about 2 cm of the edge that will be at the end of the roll diagonally. Cut the fresh strawberries to be rolled into the cake into quarters.
- Score the sponge in about 2cm intervals. The scores should be about 2mm deep. If you score the roll it will be easier to roll.
- Spread the cream filling on the sponge as shown, and put on the strawberries. Leave 4cm of the edge that will be at the end of the roll (the edge that was cut) clear of cream.
- Roll it up from the near side. Wrap up the rolled cake with the end side on the bottom in the kitchen parchment paper, and wrap again in plastic film and leave to rest in the refrigeratorfor 1 hour to finish.
- A strawberry filled roll cake. It's a sweet and sour cake packed with berries, limited to the strawberry season.
- ※ If you cut the cake with a warmed knife, and wipe the blade clean of the cream filling after each cut, you can slice the cake very neatly.
A berry twist on the classic chocolate Swiss roll cake recipe! Important note: make sure to roll the chocolate cake as soon as you remove it from the oven! Just dust the top of the cake with confectioner's sugar to prevent it from sticking to your kitchen towel. Fluffy and moist Blackberry Lemon Cake Roll (Swiss Roll) that's easier than you think! Impress everyone with this show-stopping Blackberry Watch the Blackberry Lemon Cake Roll Video: The combination of blackberries and lemon just makes my mouth water.
So that is going to wrap it up with this exceptional food berry berry roll cake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
