California Strawberry Log Recipe

Ingredients:

3 c thinly-sliced strawberries
Strawberries; chopped coarsely
2 c cold whipped cream
3/4 powder sugar plus 2 Tbsps
1/3 c sugar (granulated) plus 1 Tbsp
2 tsps extract (vanilla)
1/3 c water
1/4 tsp salt
1/2 tsp baking-soda
1/3 c cocoa (Hershey’s)
1/2 c flour (all-purpose)
1/2 c sugar (granulated)
3 separated eggs

Instructions:

Have oven preheated to three hundred seventy-five degrees Fahrenheit. Line 15&1/2 x 10&1/2 x 1-inch jelly roll pan w/ foil. Grease the foil generously.

Have eggyolks beaten on high-speed of your mixture for 3 mins. Add gradually 1/2 c sugar then beat for 2 more mins. Stir salt, baking-soda, sugar, cocoa & flour.

Alternately add w/ 1 tsp vanilla into eggyolk mixture then beat it on low-speed ’til smoothened.

Separately beat eggwhites ’til foamy then add about 1 Tbsp sugar then beat ’til stiff-peaked.

Fold it into chocolate-mixture. You evenly spread your batter evenly onto greased pan. Bake for 15-18 mins ’til top springs-back once lightly touched.

Have it inverted on large towel that is sprinkled w/ 2 Tbsps sugar then carefully remove the foil. Roll the cake immediately from narrower end. Cool on wire-racks.

Beat whipped-cream, rest of sugar & 1 tsp vanilla w/ high-speed ’til stiff. You fold the strawberry slices into two cups of whipping-cream then set aside rest of cream.

You unroll the cake then spread w/ strawberry cream mixture, roll again. Frost w/ remaining cream then top w/ chopped berries as wanted. Have it refrigerated for 60 mins prior to serving.

>> California Strawberry Log Recipe

Passover Strawberry-Kiwi Sponge-Cake Roll Recipe

Ingredients:

Fresh mint-leaves
2 kiwi (whole); peeled & sliced
A pinto strawberries; stemmed & sliced
2 c nondairy kosher topping
1/3 c confectioners, sugar
1/4 tsp salt
1/2 c matzo cake-meal
1/3 c starch (potato)
1 Tbsp juice of lemon
2/3 c sugar (granulated)
4 separated eggs

Instructions:

For cake-roll: Have oven preheated to three hundred fifty degrees Fahrenheit. Grease one 15×10-inch jelly-roll pan. Have it covered w/ greased waxpaper.

Beat eggwhites w/ mixer in bowl at hig-speed ’til soft peaked. Add gradually 1/3 cup sugar, beat ’til stiff peaked. Beat eggyolks w/ mixer at high-speed ’til lemon colored & thick for about 5 mins.

Add about 1/3 cup sugar gradually , stirring constantly. You add juice then fold eggyolk mixture onto eggwhites. Combine salt, cake-meal, & starch.

Fold dry components in slowly then add egg-mixture ’til blended well. Have batter spread evenly into pan then bake about 15 mins ’til cake test is completed.

You remove it from your oven then cool about 5 mins. You turn pan out into clean towel sprinkled w/ 1/3 cup confectioner’s sugar.

You roll your cake up then whirl it together starting from longer end. Completely cool then refrigerate.

Filling: Combine berries & nondairy topping into bowl. Add kiwi.

You unroll sponge-cake then spread fruit & cream filling all over your cake. Carefully roll your cake then transfer into cookie tin w/ seam-side-down.

Cover w/ plastic wrap then refrigerate. Cover w/ remaining topping prior to serving then garnish w/ berry & kiwi slices & mint-leaves.

>> Passover Strawberry-Kiwi Sponge-Cake Roll Recipe

Chocolate Strawberry Whipped Cream Cake Recipe

Ingredients:

1/4 c whipped cream
2/3 c hershey’s semisweet choco chips
1 c cold whipped cream
An envelope of gelatin (unflavored)
1/4 c hershey’s strawberry-syrup
1 fresh slices of strawberries
1/2 tsp salt
1 tsp baking-powder
1/4 c european-style cooca
3/4 c flour (all-purpose)
1 tsp extract (vanilla)
1/3 c water
1 c sugar
3 large eggs

Instructions:

Preheat oven into 375 degrees F. Grease jelly-roll pan then line w/ greased waxpaper.

Place eggs in bowl then beat them at high-speed ’til cream-colored & thick for 5 mins. Add sugar gradually while beating. set at low-speed then add vanilla & water.

Combine salt, baking-powder, cocoa & flour then add into egg-mixture gradually. Beat ’til combined then pour into pan. Bake for 10-13 mins ’til cake test is completed.

Invert pant into towel that was sprinkled w/ powder sugar then peel waxpaper off carefully. Invert it into racks lined w/ waxpaper then completely cool.

Strawberry-whipped cream-filling: Have cake cut onto four rectangles equally then divide prepared filling onto three then evenly spread it on three rectangles. Leave one plain cut for the top. Refrigerate w/ cover ’til firm.

Puree sliced berries in processor w/ its syrup ’til liquidized. Sprinkle gelatin all over the mixture. Stand ’til softened for 5 mins then puree quickly again.

Pour this mixture onto microwaveable bowl then microwave it at high-temp for a minute ’til heated through & gelatin has been dissolved then cool at room-temp.

Beat cream in another bowl ’til stiff then fold strawberry-mixture in.

Royal-glaze: Stack cake layers then top w/ royal-glaze. Have them refrigerated ’til serving time. Slice then refrigerate.

Place about 2/3 c choco chips & 1/4 c whipped-cream in microwaveable bowl then heat for about a minute ’til chips melt & mixture smoothens once stirred. Slightly cool for 5-10 mins ’til thick.

>> Chocolate Strawberry Whipped Cream Cake Recipe

Aunt Julie’s Strawberry Roll Recipe

Ingredients:

2 Tbsps ice water
1/4 tsp salt
3/4 c flour
1 tsp vanilla
4 separated eggs
3/4 c sugar

Instructions:

Whip eggwhites ’til stiff then add one-half sugar. You beat eggyolks ’til thick then add remaining sugar, salt, vanilla & ice water. You fold eggyolk mixture onto eggwhites.

Gradually add baking-powder & flour then you pour the batter onto oblong-shaped pan. Have it baked for 12 to 15 mins at three hundred seventy-five degrees Fahrenheit.

Start at narrower end then roll cake up w/ tea-towel then cool. You spread cream then top it w/ strawberry pcs. Flute w/ more cream then garnish w/ mint-leaves & strawberries.

>> Aunt Julie’s Strawberry Roll Recipe

Strawberry Mousse Cake Recipe

Ingredients:

1/3 c sugar (granulated) plus 5 Tbsps
2 c whipped cream
2 c strawberries
2 Tbsps strawberry liqueur
3 Tbsps water
1/2 c yogurt (plain)
2 Tbsps juice of lemon
2 c strawberries (whole)
1/4 c ice water
1 & 1/2 envelope gelatin (unflavored)
Pinch of salt
1/2 c flour (all-purpose)
1 tsp vanilla
1/4 tsp of grated rind of lemon
1/2 c sugar (granulated)
A pinch of cream-of-tartar
3 separated eggs

Instructions:

For cake: Grease & sprinkle bottom part of springform pan w/ flour then set this aside. Beat cream-of-tartar & eggwhites in bowl ’til soft peaked. Add 1/4 c sugar gradually, beating continuously ’til peaks stiffen.

Beat eggyolks in another bowl w/ rest of sugar ’til thickened & light-yellow. Scrape eggyolks over eggwhites then add vanilla & rind folding them together.

Then sift salt & flour over batter, gently fold thoroughly. Pour this into pan then bake for about 25 mins at three hundred fifty degrees Fahrenheit. Cool.

Mousse: Sprinkle the gelatin all over the water & set this aside. You rinse & puree hulled berries. Combine juice, sugar & puree in saucepan. Heat slowly ’til sugar dissolves. Remove it from the heat.

Set over low-heat ’til syrups & clear. Add this into strawberry-mixture. You transfer this onto bowl then chill ’til raw eggwhite in consistency. Add yogurt then whip the cream, fold this into your mousse then refrigerate.

For syrup: You combine sugar & water in bowl. Heat ’til boiling. Remove it from the heat then cool & add liqueur.

To assemble: Use long serrated-knife cut cake onto two thin-layers. You place top-half but side-up in bottom part of clean springform pan.

You drizzle it w/ one-half of made syrup. You spoon mousse all over cake. Set other layer w/ cut-side over the mousse then gently press together. Chill w/ cover overnight.

You release pan sides then transfer onto plate using lifter.

Frosting & garnish: Slice rinsed & hulled berries. Whip your cream ’til firm & stiff, add some sugar then evenly spread over sides & top of you cake.

You arrange sliced berries around top & bottom of your cake, then refrigerate ’til ready to serve

>> Strawberry Mousse Cake Recipe