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Strawberry Log Cake
Cake:
4 large egg yolks
2 large eggs
1/2 cup granulated sugar
1 cup sifted cake flour
1 tsp baking powder
1 tsp salt
1 1/2 Tbsp warm water
2 tsp vegetable oil
1 tsp vanilla
Strawberry Filling:
1 cup heavy whipping cream
1 Tbsp granulated sugar
3 Tbsp prepared lemon curd, room temperature
*1/4 cup finely chopped strawberries
Strawberry Frosting:
2 cups heavy whipping cream
1/4 cup confectioner’s sugar
1/8 tsp salt1 tsp vanilla
1/2 cup finely chopped strawberries
Garnish:
Strawberries
Whipped cream
*Lemon
curd can be found in the jelly or gourmet section of
most supermarkets.
Cake
Directions:
Preheat
oven to 375°F.
Line 18
x 12-inch jellyroll sheet pan with aluminum foil.
Coat
with vegetable cooking spray.
In
large mixer bowl, beat yolks and eggs at high speed
about 5 minutes until thick and lemon-colored.
Continuing at high speed, gradually beat in granulated
sugar until mixture is pale and thick. Gently fold in
dry ingredients. Fold in water, oil and vanilla. Spread
batter evenly in prepared pan. Bake in center of oven
about 10 minutes or until springy to the touch.
Invert
hot cake onto clean towel, close to one long edge.
Gently peel off foil. Trim 1/2 inch off each short side
of cake. Starting from long side, tightly roll cake and
towel. Set on rack to cool completely.
Strawberry Filling Directions:
In
mixer bowl, whip cream to form soft peaks. Beat in sugar
until stiff peaks form. Fold in lemon curd and blend
thoroughly. Remove stems, wash, dry and finely chop
strawberries. Fold into filling.
Gently
unroll cake. Spread strawberry mixture evenly on cake
and carefully re-roll, placing seam-side-down on serving
platter.
Frosting Directions:
Prepare
frosting by whipping together cream, confectioner’s
sugar and salt. Add vanilla and strawberries. Frost
cooled cake, garnish with whipped cream and
strawberries.
Refrigerate until serving time. Cut into 8 equal slices,
about 1 1/2 inch each.
Yield:
1 cake roll = 8 servings
Source:
California Strawberry Commission
Printed
April 2007
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