Strawberry Log Cake
From peetabear 14 years agoIngredients
- Cake: shopping list
- 4 large egg yolks shopping list
- 2 large eggs shopping list
- 1/2 cup granulated sugar shopping list
- 1 cup sifted cake flour shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1 1/2 tablespoons warm water shopping list
- 2 teaspoons vegetable oil shopping list
- 1 teaspoon vanilla shopping list
- powdered sugar shopping list
- +++++++++++++++++ shopping list
- Strawberry Filling: shopping list
- l cup whipping cream shopping list
- 1 tablespoon sugar shopping list
- 3 tablespoons prepared lemon curd, at room temperature* shopping list
- 1 pint basket (about 3 1/4 cups) California strawberries, stemmed and coarsely chopped shopping list
- +++++++++++++++ shopping list
- Garnish: shopping list
- powdered sugar shopping list
- 1 pint basket (about 3 1/4 cups) California strawberries shopping list
How to make it
- To make Cake:
- Heat oven to 375 degrees. 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 except powdered sugar to blend thoroughly. Fold in water, oil and vanilla. Spread batter evenly in prepared pan. Bake in center of oven about 10 minutes until springy to the touch.
- Meanwhile, coat a clean dishtowel with powdered sugar. Invert hot cake onto 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.
- To make Strawberry Filling:
- In mixer bowl whip cream to form soft peaks. Beat in sugar to form stiff peaks. Fold in lemon curd to blend thoroughly. Mix in chopped strawberries. Gently unroll cake. Spread strawberry mixture evenly on cake and re-roll. Place seam-side-down. Dust with powdered sugar. Cut into 8 (about 1 3/4-inch) equal slices. Place each slice on serving plate. Garnish with whole and halved strawberries.
The Rating
Reviewed by 12 people-
5 and saved! How pretty. Thanks.
victoriaregina in USA loved it -
What a beautiful cake and the recipe sounds devine! My strawberries are almost ripe so this is defintely a keeper! Thanks Peeta
valinkenmore in Malott loved it -
This is a very good recipe, my mom use to make this every summer during strawberry season. Wish I could give you more then a 5 for this one, it's really worth a lot more then that.
henrie in Savannah loved it
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