Strawberry Log Cake
Yield: 1 cake roll - 8 servings
4 large egg yolks
2 large eggs
1/2 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 tablespoons warm water
2 teaspoons vegetable oil
1 teaspoon vanilla
l cup whipping cream
1 tablespoon sugar
3 tablespoons prepared lemon curd, at room temperature*
1 pint basket (about 3 1/4 cups) California strawberries, stemmed and coarsely
1 pint basket (about 3 1/4 cups) California strawberries
To make Cake:
Heat oven to 375 degrees. Line 18- x
12-inch jellyroll - sheet pan with
aluminum foil; coat with vegetable cooking spray.
In large mixer bowl beat yolks
and eggs at high speed about 5 minutes until thick and lemon-colored. Continuing
at high speed, gradually beat in granulated sugar until mixture is pale and
thick. Gently fold in dry ingredients except powdered sugar to blend thoroughly.
Fold in water, oil and vanilla. Spread batter evenly in prepared pan. Bake in
center of oven about 10 minutes until springy to the touch.
Meanwhile, coat a
clean dishtowel with powdered sugar. Invert hot cake onto towel close to one
long edge. Gently peel off foil. Trim 1/2 inch off each short side of cake.
Starting from long side, tightly roll cake and towel. Set on rack to cool
To make Strawberry Filling:
In mixer bowl whip cream to form soft
peaks. Beat in sugar to form stiff peaks. Fold in lemon curd to blend
thoroughly. Mix in chopped strawberries. Gently unroll cake. Spread strawberry
mixture evenly on cake and re-roll. Place seam-side-down. Dust with powdered
sugar. Cut into 8 (about 1 3/4-inch) equal slices. Place each slice on serving
plate. Garnish with whole and halved strawberries.
* Lemon curd
can be found in the jam and jelly or gourmet section of most supermarkets.
Source: California Strawberry Commission