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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6090468/
A sensational strawberry creation from the kitchens of
alice-the-sable
Only slightly adapted from: http://www.sprinklebakes.com/2011/0.....t-roulade.html
Velvet cake filled with swiss buttercream and lots of sugared sliced strawberries. I definitely recommend this recipe - the hardest part is finding a suitable towel for the rolling. :)
This recipe is not Vegan - it uses eggs and dairy products.
You will be working with A VERY HOT PAN for this recipe. BE CAREFUL!
Equipment:
Heatproof Mixing Bowls
A Pot
Stand Mixer or Whisk - A stand mixer will make this much easier.
9"x13" Jelly Roll Pan
Parchment Paper
Shortening or your favorite No-Stick Baking Spray
Tea Towel - It should be flat with no lint and no raised edges, this is SUPER important or it will mess up your final product.
Powdered Sugar - Yeah, this is equipment
Raised Wire Cooling Rack
Small plastic storage container with lid
Cake Ingredients:
4 eggs
3/4 cup sugar
1 tbsp oil
2 tbsp milk
1 tsp cider vinegar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1oz red food coloring (or whatever flavor you're in the mood for)
Preheat oven to 350 F (180 C)
Prepare your jelly roll pan first: You can grease it with white shortening or use your favorite no-stick baking spray. Line the greased pan with parchment paper, then grease/spray the parchment paper. Easy release from the pan is key to the final product.
Attempt to whisk your eggs for five minutes and give up after one.
Add sugar and oil, then blend until combined. Add your milk, vinegar, and vanilla extract; blend until combined. When it's smoothed out to an even color, add your food coloring a few drops at a time. Decide it looks too pink and accidentally spill half the bottle. Use the batter anyways.
In a separate bowl, combine the flour, baking soda, and salt. Blend into the wet ingredients slowly so you don't make a mess. This will lighten the color a little.
Pour into your prepared pan and tilt slightly to fill out the corners. Drop your whisk and make the kitchen look like a murder scene because RED BATTER EVERYWHERE.
Bake at 350F for 12-15 minutes. Check it at 12 - the cake will be done when it springs back when pressed gently with the flat side of a knife (or your finger, but mine ended up sticking to my finger when I tried).
While your cake is in the oven, prepare your tea towel. Spread it out on a flat surface and smooth out all the wrinkles. Using a GENEROUS amount of powdered sugar, cover WAY TOO MUCH of the towel and rub it in. This will not only make your cake pretty, but it will keep it from sticking to the towel. Seriously, use more sugar than you need if you aren't sure it's covered, it should look like SUGAR and not TOWEL DUSTED WITH SUGAR.
As soon as you take your cake out of the oven, flip it over onto your sugared tea towel. This will make a huge mess. Don't worry about it until you're done with this part.
Remove the pan and carefully peel off the parchment paper - the cake will be pretty hot but it cools off quickly. Roll your cake tightly (but gently, don't tear it) in the towel, fold over any remaining edges, and place it seam-down on the cooling rack.
Wait for your cake to cool COMPLETELY before filling it.
Sugared Strawberries:
A Box of Strawberries
Some Extra Sugar
If you do this right after your cake is done getting rolled, it will be way too hot to fill, so go ahead and prep your sugared sliced strawberries first.
Wash your strawberries and cut the tops off. Cut them into little tiny pieces and layer them with a sprinkle of sugar in your plastic container, put the lid on, and place them in the fridge until you're done with the rest.
When the cake is cool to the touch (still wrapped in the towel), you can make your icing. This will take an hour or two.
Swiss Buttercream:
1/4 cup sugar
1 large egg white (2 if your eggs are small)
12 tbsp butter (1 1/2 sticks) - AT ROOM TEMPERATURE.
1/2 tsp vanilla extract
Place your pot on the stovetop with an inch-ish of water in it and turn the heat up. When it starts to steam, turn it down to a simmer and place your bowl on top. Melt the sugar into the egg white, stirring gently. The sugar is melted when you can rub a drop between your fingers without feeling any grains. This takes a bit, but use gentle heat so you don't cook your egg white.
When the sugar is melted, remove from heat and beat until the mixture has doubled in size (or you get bored and it looks like it's bigger). Mix in your butter a little bit at a time and WHIP IT GOOD. You'll know it's done when it's at a stiff buttercream consistency and there are no butter lumps left.
Assembly:
When your cake is completely cool, place it on a smooth surface and unroll it carefully - allow the most tightly rolled end to remain curled after it is unrolled. This will be the center of your roulade.
Spread your buttercream mostly evenly across the surface, putting a little extra in the curled end. You should have just enough to cover it completely.
Take your sugared sliced strawberries and spread them evenly across the buttercream and push them in a little to make sure they're secure. Eat any extra strawberries or save for later.
Roll your cake TIGHTLY, starting at the curled end, without forcing the filling out. You just want to make sure it sticks together. Place it on your presentation dish of choice and with seam side down.
Sprinkle with powdered sugar and trim the edges with a serrated knife for prettiest results. Best served immediately with whipped cream. Sits fine at room temperature for a day, but should probably be refrigerated if it sticks around any longer.
Should serve 8-10.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6090468/
Allergy warning – recipe contains dairy products
A sensational strawberry creation from the kitchens of
alice-the-sable******************************Only slightly adapted from: http://www.sprinklebakes.com/2011/0.....t-roulade.html
Velvet cake filled with swiss buttercream and lots of sugared sliced strawberries. I definitely recommend this recipe - the hardest part is finding a suitable towel for the rolling. :)
This recipe is not Vegan - it uses eggs and dairy products.
You will be working with A VERY HOT PAN for this recipe. BE CAREFUL!
Equipment:
Heatproof Mixing Bowls
A Pot
Stand Mixer or Whisk - A stand mixer will make this much easier.
9"x13" Jelly Roll Pan
Parchment Paper
Shortening or your favorite No-Stick Baking Spray
Tea Towel - It should be flat with no lint and no raised edges, this is SUPER important or it will mess up your final product.
Powdered Sugar - Yeah, this is equipment
Raised Wire Cooling Rack
Small plastic storage container with lid
Cake Ingredients:
4 eggs
3/4 cup sugar
1 tbsp oil
2 tbsp milk
1 tsp cider vinegar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1oz red food coloring (or whatever flavor you're in the mood for)
Preheat oven to 350 F (180 C)
Prepare your jelly roll pan first: You can grease it with white shortening or use your favorite no-stick baking spray. Line the greased pan with parchment paper, then grease/spray the parchment paper. Easy release from the pan is key to the final product.
Attempt to whisk your eggs for five minutes and give up after one.
Add sugar and oil, then blend until combined. Add your milk, vinegar, and vanilla extract; blend until combined. When it's smoothed out to an even color, add your food coloring a few drops at a time. Decide it looks too pink and accidentally spill half the bottle. Use the batter anyways.
In a separate bowl, combine the flour, baking soda, and salt. Blend into the wet ingredients slowly so you don't make a mess. This will lighten the color a little.
Pour into your prepared pan and tilt slightly to fill out the corners. Drop your whisk and make the kitchen look like a murder scene because RED BATTER EVERYWHERE.
Bake at 350F for 12-15 minutes. Check it at 12 - the cake will be done when it springs back when pressed gently with the flat side of a knife (or your finger, but mine ended up sticking to my finger when I tried).
While your cake is in the oven, prepare your tea towel. Spread it out on a flat surface and smooth out all the wrinkles. Using a GENEROUS amount of powdered sugar, cover WAY TOO MUCH of the towel and rub it in. This will not only make your cake pretty, but it will keep it from sticking to the towel. Seriously, use more sugar than you need if you aren't sure it's covered, it should look like SUGAR and not TOWEL DUSTED WITH SUGAR.
As soon as you take your cake out of the oven, flip it over onto your sugared tea towel. This will make a huge mess. Don't worry about it until you're done with this part.
Remove the pan and carefully peel off the parchment paper - the cake will be pretty hot but it cools off quickly. Roll your cake tightly (but gently, don't tear it) in the towel, fold over any remaining edges, and place it seam-down on the cooling rack.
Wait for your cake to cool COMPLETELY before filling it.
Sugared Strawberries:
A Box of Strawberries
Some Extra Sugar
If you do this right after your cake is done getting rolled, it will be way too hot to fill, so go ahead and prep your sugared sliced strawberries first.
Wash your strawberries and cut the tops off. Cut them into little tiny pieces and layer them with a sprinkle of sugar in your plastic container, put the lid on, and place them in the fridge until you're done with the rest.
When the cake is cool to the touch (still wrapped in the towel), you can make your icing. This will take an hour or two.
Swiss Buttercream:
1/4 cup sugar
1 large egg white (2 if your eggs are small)
12 tbsp butter (1 1/2 sticks) - AT ROOM TEMPERATURE.
1/2 tsp vanilla extract
Place your pot on the stovetop with an inch-ish of water in it and turn the heat up. When it starts to steam, turn it down to a simmer and place your bowl on top. Melt the sugar into the egg white, stirring gently. The sugar is melted when you can rub a drop between your fingers without feeling any grains. This takes a bit, but use gentle heat so you don't cook your egg white.
When the sugar is melted, remove from heat and beat until the mixture has doubled in size (or you get bored and it looks like it's bigger). Mix in your butter a little bit at a time and WHIP IT GOOD. You'll know it's done when it's at a stiff buttercream consistency and there are no butter lumps left.
Assembly:
When your cake is completely cool, place it on a smooth surface and unroll it carefully - allow the most tightly rolled end to remain curled after it is unrolled. This will be the center of your roulade.
Spread your buttercream mostly evenly across the surface, putting a little extra in the curled end. You should have just enough to cover it completely.
Take your sugared sliced strawberries and spread them evenly across the buttercream and push them in a little to make sure they're secure. Eat any extra strawberries or save for later.
Roll your cake TIGHTLY, starting at the curled end, without forcing the filling out. You just want to make sure it sticks together. Place it on your presentation dish of choice and with seam side down.
Sprinkle with powdered sugar and trim the edges with a serrated knife for prettiest results. Best served immediately with whipped cream. Sits fine at room temperature for a day, but should probably be refrigerated if it sticks around any longer.
Should serve 8-10.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6090468/
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 640 x 480px
File Size 260.3 kB
Comments