Tuesday, June 19, 2012

Strawberry Chiffon Roll


Strawberry season has arrived and though this dessert can be made all throughout the year using frozen concentrate...there is nothing like the garnish of fresh strawberries on the side or some juicy ripe berries tucked inside the chiffon roll. 
Strawberry Chiffon Roll

  • 4 egg whites
  • ½ teaspoon cream of tartar
  • 2 tablespoons sugar
  • 1 cup cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup sugar
  • 4 egg yolks
  • 2 tablespoons canola oil
  • 125 ml / ½ cup strawberry lime daiquiri mix  frozen concentrate
  • 2 cups fresh diced strawberries*
  • 2 cups / 500 ml heavy cream for filling cake roll
  • ½ cup  sugar
  • 1 packet Dr. Oetker whipping cream stabilizer or a teaspoon instant vanilla pudding or dream whip

  1. Preheat oven to 350 F
  2. Line a 11  X 15 inch or  38.7 X 26.1 X 1.91 cm jelly roll pan with parchment paper with two sides hanging over edge.
  3. Wash a metal or glass bowl to be sure it is perfectly clean.  Add the egg whites and cream of tartar.
  4. Beat egg whites and cream of tartar until frothy.  Add the first part sugar and beat until stiff peaks form.
  5. Put the egg yolks and oil and strawberry concentrate in a medium bowl and wisk together.
  6. In a large bowl sift the flour, the second part of the sugar, the baking soda and salt together.
  7. Add the strawberry mixture and combine to make a smooth batter.
  8. Fold the egg whites gently into the strawberry batter until just combined.
  9. Spread into the prepared pan and bake for 15 minutes.
  10. While the strawberry chiffon roll is baking, barely dampen a clean teatowel with water and lay onto the counter.
  11. When the cake tests done with a toothpick, remove the cake and put the teatowel on top of the pan and flip them together onto the counter.
  12. Remove the pan and then roll the cake and the teatowel together from the short end.
  13. Place on a cooling rack until completely cooled.
  14. Whip the cream and sugar together until stiff.
  15. Fold in the diced strawberries*
  16. Unroll the strawberry roll, spread with whipped cream and roll back up.
  17. Gently sift confectioners/icing sugar over top and garnish with remaining whipped cream and strawberries.
  18. Chill until ready to serve or freeze the roll (without fresh strawberries) on a cookie sheet and then wrap in plastic wrap for up to a week.  Slice while still partially frozen.



*The fresh strawberries in the roll are best if the roll is served the same day and the roll is not frozen. If you want to make the roll a day ahead or freeze it...simply serve the strawberries on the side.

7 comments:

  1. Sounds delicious but what is whipping cream stabilizer?

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    Replies
    1. Dr. Oekter makes a brand of stabilizer but I use milk powder to keep the whipping cream solid.

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    2. Pat: how much milk powder do you add to this amount of whipping cream?

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  2. It looks wonderful. There is a similar recipe coming later in the month on my blog. It uses an angel food cake for the roll.

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  3. This reminds me of something we did in the winter, Lovella! =)
    It looks so pretty!

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  4. Oh Lovella - that looks so wonderful!!! Great pictures and instructions.

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  5. How pretty, and what a special dessert for a special meal.

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