Friend C gave us these big, fat, juicy strawberries last week. We wanted to eat them as is but I gave specific instructions to leave some because I wanted to make this cake!
Truth be told though, I bought some more strawberries because I wanted strawberry curd for the filling and real strawberry buttercream for the frosting!
For the cake, I used a different recipe. I found this book in a second-hand bookstore –
with the recipe for Lemon Jelly Roll on page 234.
While I already have a lemon sponge cake recipe (which I believe to be the best), I am always ready and willing to try other recipes!
Anyway, I got the recipe for the cake from the book. My adapted version –
Prepare the jelly roll pan first of all! I usually just line line with greaseproof paper.
Preheat the oven to 350F.
Sift together then set aside –
1-1/4 cups AP flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
Combine and beat (on low-medium speed), for 2 minutes*, –
3 egg yolks
2/3 cup sugar
zest from 1 lemon
juice from 1 lemon, plus soya oil to make a total of 1/2 cup
1/2 teaspoon vanilla
In a separate bowl, beat 3 egg whites with 1/4 teaspoon cream of tartar until frothy. Add 1/2 cup sugar by tablespoonfuls and beat until stiff peaks (but not dry).
Fold half of the whites into the yolk mixture. Gradually add the flour mixture to the yolk batter (I used an 1/8 cup per addition), folding gently after each addition. Fold the remaining egg whites into the yolk batter.
Place the batter into the prepared pan and bake about 15 to 18 minutes.
Meanwhile, prepare a tea towel** slightly larger than the size of the pan. (The recipe specifies that it be dusted with powdered sugar but I don’t do it.) Immediately after baking (make sure that the cake is really done but not overdone), invert the cake on the cloth and remove the paper. Gently roll the cake on the shorter end. Leave the cake until it cools.
Fill the cake with strawberry curd and re-roll. Frost with strawberry buttercream and garnish with strawberries and strawberry syrup.
* the original recipe specified that the lemon and orange juices be heated but I did not follow that instruction.
** I used the material from a flour sack, sewing 2 layers together to make a sheet that was 1 inch larger than my pan on all sides. So far none of my cakes have gotten stuck. I was told that the material is muslin but honestly I don’t know!
For the rest I wanted STRAWBERRYYYYYYYYY!!!!! Strawberry curd for the filling, strawberry buttercream for the frosting… I wanted more strawberry so I decided the cake would have strawberries for garnish. And to make things even more strawberry, I thought of making a strawberry syrup or glaze, ALL from REAL STRAWBERRIES!!!
All in all, I used about 1 kilogram of strawberries!!!!
For the filling, I got the recipe for strawberry curd from bakedbyrachel – that was 450 grams of strawberries right there…
For the buttercream and syrup, I followed the advise of a friend – Macerate about 350 grams of strawberries with some brown sugar for a couple of hours. Lightly mash the strawberries to draw out more of its juice. Drain well. Heat the strawberry juice liquid until reduced. Add sugar as desired to obtain the sweetness level that you like. This is the strawberry syrup (it’s actually loose and not thick at all). For the rest of the mashed strawberries, place in a heavy pot and add the juice of 1 lemon. Heat over low heat and blend using a hand blender. Heat gently and cook until thick. Cool completely. Chill.
I like my buttercream to be looser and less sweet so I generally use (considerably) less powdered sugar. But basically, it’s softened butter, powdered sugar, and the cooled strawberry puree! That’s it!
Having said and done all that, it does not have to be THAT complicated – instead of using homemade strawberry curd for the filling, use your favorite strawberry jam. For the frosting, there are many ready-to-use frosting available off the shelf; same with the strawberry syrup! The cake will still be good! Promise!
Anyway, we served a slice of the cake to the kid’s piano teacher. And he raved about it!!!!