Tuesday, 8 September 2015

Roll your way to strawberry shortcake paradise

Roll your way to strawberry shortcake paradise


For 6 to 8 people
For the cake:
  • 1/2 cup sugar
  • 3/4 cup all-purpose flour
  • 4 eggs, whites and yolks separated
  • About 2 tablespoons slightly salted butter, melted
For the filling:
  • 1 1/2 cups small strawberries + a few strawberries for serving
  • 1/2 cup Mascarpone cheese
  • 3 tablespoons Philadelphia cream cheese
  • 2 tablespoons sugar
For the syrup: 4 tablespoons sugar cane syrup and 2 tablespoons water
1 damp dish towel

In a bowl, whisk the egg yolks and sugar together, until the mixture pales and is completely smooth.
Add the flour and stir. Then add the melted butter, and stir some more
In another bowl, whip the egg whites into a soft foam.
Add 1/3 of the foamy egg whites to the buttery flour mixture and whisk together.
Using a spatula, gently fold in the remaining egg whites.
Pour the mixture onto a silicone tray or baking sheet covered with greaseproof paper (9X13 inches).
Smooth the cake surface over with a spatula, and bake for 8 minutes in a preheated oven at 350° F / 176C.
Meanwhile, heat up the syrup ingredients
In a bowl, stir together the mascarpone, cream cheese and sugar. Wash, dry and hull the strawberries. Then cut them in half
Take the cake out of the oven, and cover with a damp dish towel
Flip the cake over carefully, using the silicone tray or baking sheet.
Remove the silicone tray or baking sheet from the cake
Baste the cake with the hot syrup
Roll the cake up in the damp towel. Let cool for 30 minutes.
Unroll the cake, and spread the cream over it evenly with a spatula
Place the strawberry halves on top of the cream.
Roll the cake and place it in the fridge for at least 1 hour.
Slice and serve with extra strawberries for garnish. This delicious strawberry shortcake roll will keep for 2 days in the fridge, stored in an airtight container. Enjoy

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