Strawberries and Cream Vertical Cake
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12 servings
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Calories
383 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Strawberries and Cream Vertical Cake
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This Vertical Cake made with a strawberry and cream filling, is not only delicious but beautiful also! The perfect twist on the traditional layer cake.
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Ingredients
ROLL CAKE
- 4 large eggs (separated)
- 4 tablespoons water
- 1¼ cups + 2 tablespoons flour all purpose or cake/pastry flour (175 grams)
- ½ cup sugar (100 grams)
- 1 teaspoon vanilla
- 1½ teaspoon baking powder
- ¼ teaspoon salt
JAM LAYER
- ¼-½ cup strawberry jam (or jam of choice)
For the filling you are going to want to use a stabilized whipped cream, because you want a firm filling that is going to hold up, so you can do in one of the following ways.
STABILIZED WHIPPED CREAM
- 2½ teaspoons gelatine
- 10 teaspoons cold water
- 2½ cups cream whole, heavy or whipping cream (575 grams)
- ¼ cup + 1 tablespoon icing sugar (39.05 grams)
MASCARPONE CREAM FILLING
- ½ cup mascarpone cheese (112.5 grams)
- 2 cups cream whole, heavy or whipping cream (460 grams)
- 1-2 tablespoons powdered sugar
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Instructions
- Pre-heat oven to 350°F (180°C), line a 11.5 x 15.5 inch roll cake pan or baking sheet (30 x 40 cm).
- In a medium bowl beat the egg whites and water until stiff, add the sugar and vanilla and beat to combine.
- In a large bowl beat egg yolks for 2 minutes add the egg white mixture and beat to combine.
- In a medium bowl whisk together the flour, baking powder and salt. Gently fold it into the egg white mixture.
- With a frosting spatula or palette knife spread the batter as evenly as possible on the prepared pan and bake for approximately 10-15 minutes or until the tooth pick comes out clean. Remove from the oven, immediately dust with powdered sugar (approximately ¼ cup) cover with a clean dish towel and roll let rest until cool, approximately 30 minutes, carefully unroll, even if you have a couple of cracks don't worry, the filling will cover it.
- Spread with a good layer of jam, top with about ⅓ of the cream filling, either the stabilized whipped cream or the mascarpone cream filling. Cut 4 strips as even as possible. Roll up one of the strips and place it cut side up on a large clean plate, wrap the remaining strips around it. Cover with remaining filling, top with fresh berries. Refrigerate for 30 minutes at least before serving. Enjoy!
For the filling you are going to want to use a stabilized whipped cream, because you want a firm filling that is going to hold up, so you can do in one of the following ways.
STABILIZED WHIPPED CREAM
- In a small pot combine gelatin and cold water, let stand for approximately 10 minutes or until thick, place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and let cool (but not set). In a medium bowl whip cream and icing sugar until soft peaks form, continue beating add gelatin, whip on high until stiff.
MASCARPONE CREAM FILLING
- Whip together mascarpone and cream (if you wish you can add a couple of tablespoons of icing sugar) until thick peaks form.
Notes
- To make homemade cake/pastry flour - For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb.
- Cover any leftover cake tightly or place in an airtight container and store in the refrigerator, it will keep for up to 5 days in the fridge.
Nutrition Information
Show Details
Calories
383kcal
(19%)
Carbohydrates
23g
(8%)
Protein
13g
(26%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Cholesterol
369mg
(123%)
Sodium
185mg
(8%)
Potassium
213mg
(6%)
Sugar
12g
(24%)
Vitamin A
1165IU
(23%)
Vitamin C
0.3mg
(0%)
Calcium
101mg
(10%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 369mg | 123% |
| Sodium | 185mg | 8% |
| Potassium | 213mg | 5% |
| Sugar | 12g | 24% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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