Bavarian Strawberry Cream Roll

Don’t let this beautiful dessert intimidate you – it’s delicious and sure to impress. This cake is the perfect combination of light sponge cake, creamy filling and strawberries.

Preparation Time: 20 minutes

Baking Time: 8 minutes

Cooking Time: 3 minutes

Chilling Time: 1-1/2 to 12 hours

Serves 8

Cake:

4 Ontario Eggs, separated

1/2 cup (125 mL) granulated sugar

1/2 cup (125 mL) all-purpose flour

1/4 cup (50 mL) cornstarch

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) fresh lemon juice

Icing sugar

Filling:

1 cup (250 mL) 35% Ontario Whipping Cream

2 tbsp (25 mL) granulated sugar

2 tsp (10 mL) cornstarch

1/2 tsp (2 mL) vanilla

1 Ontario Egg Yolk

2 tbsp (25 mL) icing sugar

1/4 tsp (1 mL) vanilla

1 cup (250 mL) diced Ontario Strawberries

Garnish:

Sliced Ontario Strawberries, fresh Ontario Mint and icing sugar

    Spray 17- x 11-inch (45 x 29 cm) rimmed baking sheet with cooking spray. Line with parchment paper; set aside.

Cake:

    In large bowl, whisk together egg yolks and sugar until pale, about 2 minutes. Whisk in flour, cornstarch and baking powder until combined; set aside. In medium bowl, using electric mixer on high speed, whip egg whites and lemon juice into firm peaks; fold into egg yolk mixture.

    Spread batter in prepared pan. Bake in 400ºF (200ºC) oven for 8 minutes or until toothpick comes out clean. Sift about 2 tbsp (25 mL) icing sugar onto clean tea towel in an even layer. Invert cake and pan onto towel. Carefully remove pan and paper. Roll up cake and towel together beginning at long edge. Cool completely on wire rack.

Filling:

    In medium saucepan, over medium heat, whisk together 1/2 cup (125 mL) of the whipping cream, granulated sugar, cornstarch, vanilla and egg yolk. Bring to simmer, whisking constantly, cook until thickened, about 2 minutes. Remove from heat, transfer to small bowl and cool. Place plastic wrap directly on surface; refrigerate until cold, about 30 minutes.

    In large bowl, using electric mixer on medium-high speed, beat remaining whipping cream, icing sugar and vanilla until firm peaks form. Fold in cooled custard along with diced strawberries.

    Unroll cake and spread with strawberry-custard mixture. Roll up cake without towel. Wrap in plastic wrap; refrigerate for at least 1 hour and up to 12 hours.

    Slice and serve garnished with strawberries and mint; sprinkle with icing sugar.

Nutritional Information:

1 Serving (2 slices):

PROTEIN: 5 grams

FAT: 14 grams

CARBOHYDRATE: 32 grams

CALORIES: 270

FIBRE: 1 gram

SODIUM: 75 mg

– Printed with permission from Foodland Ontario