Recipe by Sarah Phillips © 2010 Sarah Phillips CraftyBaking.com
Variation: Strawberries and Cream Roulade or Jelly Roll Cake
The Strawberries and Cream Gluten Free Roulade (Jelly Roll) Cake recipe tastes just like a light and fluffy strawberry shortcake! SARAH SAYS: My goal is to create great tasting and appealing desserts for those who cannot have baked goods with wheat flour and to make it so delicious for those who can tolerate wheat, to love it, as well. It's so nice to be able to sit at the same table with family and friends, all enjoying the same dessert together as one. I used my New Gluten-Free Mixing Methods to create this lovely cake for you!
CAKE RECIPE HELP / GLUTEN-FREE RECIPE HELP
Recipe used with the:
Gluten-Free Buche de Noel or Christmas Yule Log Cake
KELLY SAYS: "This gluten-free cake roulade is AWESOME! As Sarah said, I served the test cake to dinner guests last night and they DEVOURED it. My son and his friend, as well as the friend's dad, had SECONDS!"
They just about passed out when I told them it was gluten free. Gluten free folks, you're going to LOVE this one!!"!
You will need:
1 recipe Gluten-Free Vanilla Scented Biscuit Roulade Cake, unfilled; Can be baked 1 or 2 days before, stored at room temperature, or frozen and thawed
The cake can be baked and/or filled on the day of or one day before serving. It needs to chill, as soon as it is filled, for 2 - 4 hours or overnight in the fridge. I won't push it any further than that.
Make the day before, preferably the day of:
1 recipe Strawberries & Cream Filling by Sarah Phillips and Kelly CA (recipe follows) or if made 1 day before, re-fluff with large balloon whisk; do not rebeat in a mixer
1 pound fresh strawberries
STEP I: MAKE THE STRAWBERRIES AND CREAM FILLING
STRAWBERRIES AND CREAM FILLING
Makes 4 cups, enough to fill the cake and some left over for garnish
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 cups (1 pint) chilled whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 cup strawberry jelly, heated and strained
1-2 drops red gel food coloring (optional)
1 pound fresh strawberries
1. Place stand mixer bowl and whisk in the refrigerator to chill.
2. Prepare the strawberry jelly:
A. Place strawberry jelly in a bowl and microwave for about 30 seconds, or until it is melted.
B. Strain melted jelly, using a fine mesh sieve, and set aside to cool to room temperature.
3. Prepare the gelatin:
A. Place the dry gelatin in a small bowl. Pour cold water over it. Let soak for 5 minutes.
B. Dissolve by placing it in a container over a small pot of simmering water. Set aside to let cool.
NOTE: Alternatively, you may dissolve the gelatin by heating it very briefly in the microwave, under low power. Do not let it overheat.
4. Prepare the whipped cream:
A. Using an electric mixer, fitted with a whisk attachment, beat cream on high speed in its pre-chilled mixer bowl.
Place the empty bowl in the freezer to quickly chill.
B. Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the side of the bowl.
Continue to whip on high as you do.
C. Whip the cream until barely stiff. Stop the mixer.
D. Add melted and cooled gelatin to the cream mixture.
Kelly SAYS: I find there is less tendency for the cooled gelatin to for blobs in the finished whipped cream using my method:
a. First, take about 2 tablespoons of the cream from the mixer bowl.
b. Stir it into the cooled gelatin.
c. Return the cream/ gelatin mixture back into the main mixing bowl with the rest of the semi-whipped cream.
E. Continue to whip the cream on high until soft peaks form.
5. Fold in the cooled strawberry jelly, add the food coloring and refrigerate:
A. Fold in the cooled strawberry jelly.
B. To make the cream a nice pink color, add 1-2 drops red gel food coloring and fold till color is uniform.
C. Cover and place the bowl in refrigerator while you prepare the cake to be filled.
After the strawberry jelly has been folded in, keep refrigerated. Re-fluff with a large balloon wire whisk; do not rebeat.
Can be made the night before filling the cake. Best made the day of, though because filled cake has to chill for 2 to 4 hours, preferably overnight.
STEP II: ASSEMBLE THE ROULADE (JELLY ROLL) CAKE
1. Prepare the strawberries:
A. Wash strawberries and set aside 5 or 6 of the most perfect strawberries for garnishing the finished cake.
B. Remove hulls and slice the rest of the strawberries in half, lengthwise. Set cut strawberries on a paper towel, to absorb excess moisture.
NOTE: I find that a metal 1/4 teaspoon measure is a perfect tool to remove the strawberry hulls.
2. Spread the cake with the Strawberries & Cream Filling and Fill with Strawberries.
A. Unroll biscuit roulade.
B. Using a large offset metal icing spatula, evenly spread about 3/4 of the STRAWBERRIES & CREAM FILLING, from STEP II, above, to the edges of the cake.
Set about 1/4 of filling aside for a garnish on top.
C. Place strawberries on the cream in 3 rows, starting about 1-inch from the nearest edge. Fill 2/3 of the cake and
leave the farthest 1/3 of the cake free of berries. Leave at least a 1/2-inch border at either end free of berries.
Gently press the strawberry halves into the cream, so you have a nice even surface. This will help you roll the cake evenly.
3. Roll the filled cake and refrigerate for 2 to 4 hours, preferably overnight:
A. Starting with the cake's long edge nearest you, carefully reroll the cake. Roll the cake evenly, using gentle pressure.
Notice the cake is being rolled tightly. But, not so much that the cake cracks and the filling squishes out the sides.
B. Roll the cake all the way to the end and place seam side down.
C. Gently roll the cake onto a sheet of parchment paper, then roll it up in the parchment, tucking ends in, so they won't unravel.
D. Place parchment wrapped roll on a sheet pan and place it in the refrigerator to set.
E. Chill the cake at least 2 - 4 hours, preferably overnight.
Store cake in the refrigerator no more than overnight before serving.
Cake is filled with whipped cream, which is perishable, and must be kept refrigerated. Can stay on the cool side of room temperature no more than 2 hours.
STEP III: SERVE
1. Remove the cake from the refrigerator and unwrap from its parchment paper.
2. Using a sharp thin serrated knife, trim the ends of the cake so they look nice and neat.
Try not to eat the ends of the cake that you have just cut off.
3. Place the trimmed roulade on a serving tray and sprinkle with powdered sugar.
4. Remove reserved strawberry cream and give it a few turns with a whisk, till fluffy.
Place cream in a piping bag, fitted with a Wilton 1M tip and pipe rosettes evenly down the length of the roll.
5. Place the reserved strawberries on the rosettes to garnish.