Strawberry and Chantilly Rolled Cake Recipe

This Strawberry and Chantilly Rolled Cake Recipe is DIVINE!!!! I made this for my Brother-in-law’s B-day, needless to say It was a success.

I need to mention this is not the easiest recipe, but you can definitely manage it. Also you will need to make it 1 day before and finish the cake a few hours before serving it.

INGREDIENTS:

* For the Cake:

– 6 large eggs

– 6 tablespoons of sugar

– 3 full tablespoons of all purpose flour (sifted)

– pinch of salt

* For the Filling and Topping:

– 1 quart of heavy whipping cream (just whipping cream won’t work, it has to be heavy, also this is the big container)

– 6 + tablespoons of sugar

– 500g of fresh strawberry

– vanilla extract

* For the Simple Syrup:

– 1/2 cup of sugar

– 1 cup of water

 

HOW TO MAKE IT:

*CAKE:

Preheat your oven to 350F.

Separate the egg whites from the yolks, reserve yolks and add the egg whites into your KitchenAid Mixer bowl. Attach the whipping attachment to your mixer.

Start whipping the eggs on a slow speed and add pinch of salt. Turn up your speed to high and whip it until firm. Once your egg whites are firm turn down your mixer to medium speed and start adding the sugar spoon by spoon (please don’t skip this step because we need to incorporate the sugar into the egg whites slowly).

Now its time to add the yolks, turn off your mixer as soon as the yolks are incorporated into the egg whites.

Add sifted flour into the egg mix and with a spatula fold it  slowly, the reason why is because we want to keep the fluffiness of the egg whites for the sponge texture.

On a shallow baking sheet (I used a cookie sheet of 17×11) lay a piece of parchment paper and brush butter over it. (This is a very sticky cake so it will tend to stick to the paper)

Pour the batter over the parchment paper and with the help of the spatula spread the dough evenly. Now you will take your index finger and run all the way around the edge of the pan, this will help give the cake its form and it will give nice and smooth edges.

Into the oven it goes for about 8 minutes. Test it with a toothpick.

On a clean kitchen towel sprinkle LOTS of sugar (this will help the cake not to stick to the towel) and flip the cake over it. Start pulling the parchment paper out of the cake very carefully.

Now it’s time to take one side (the long way) of the towel and start rolling the cake (this will give the rolled shape to the cake). You need to do this while your cake is still hot.

Once it rolled, just set it aside to cool off COMPLETELY before the filling.

*FILLING:

While the cake is cooling off, let’s start working on the filling.

You need to put your clean KitchenAid mixer bowl and the whipping attachment into the freezer for at least 15 minutes.

Chop the fresh and already cleaned strawberries,  transfer it into a strainer over a bowl. The strainer cannot touch the bottom of the bowl. Sprinkle 6 tablespoons of sugar over the strawberries and mix them. Leave them sitting there so the sugar will take all the excess liquid out of the strawberries. (You will notice the bottom of the bowl will have lots of liquids after 1 hour and this is the reason why the strainer cannot touch the bottom of the bowl, otherwise the strawberries would be soaking in its own juice).

On your super cold KitchenAid Mixer bowl you will add Half of the heavy whipping cream container ( put the container back into the fridge since you won’t need it till the next day) and add sugar (I added about 6 tablespoons but it’s up to you. You can also add it later after the Chantilly is ready), start your mixer with the whipping attachment on (medium speed) , once it gets to the point where it’s thicker add vanilla. When it forms soft peaks the filling is ready (we don’t want a firm whipping cream for the filling).

* SIMPLE SYRUP:

Add water and sugar into a saucepan and let it cook on your stove on medium heat. (Do not mix it).

Once it thickens up your simple syrup is ready, reserve.

 

HOW TO PUT TOGETHER THE CAKE:

At this point your rolled cake is probably cold. On a cookie sheet lay a piece of aluminum foil and unroll the cake over it (be careful cause your cake might stick a bit to the towel).

With a brush you will brush the cold simple syrup over the cake evenly. You will notice how wet your cake will be and this is normal, also when the rolled cake is ready you will notice liquid on the bottom of the serving plate, and this is also normal, since this is a very “wet” cake.

Now, lets pour the Chantilly over the wet cake and spread it evenly with the help of a spatula, but don’t bring the Chantilly all the way to the edges. (Leave some room all the way around without Chantilly)

Spread the strawberries (after it lost some water) over the Chantilly cream.

This will be the hardest part and you will need the help of the aluminum foil now to roll this cake.

Before you start rolling, I would like to tell you the filling tends to run all over the place out of the cake when you are rolling it, so you will need to stick it back inside while rolling it with the help of your hands.

Take one side of the aluminum foil and start rolling the cake, bringing the filling back inside, roll it all day way. Flip the cake slowly where the finish will be facing the bottom of the pan, so your cake will look round and smooth on the top.

Once rolled all the way cover it with the same foil you just used to roll it and put it in the fridge overnight.

You can cut the tips off of the rolled cake once its been in the fridge overnight to make it look cleaner.

*TOPPING:

If you got to this point then you are almost done and the hardest part is over, lol.

You need to put your KitchenAid Mixer bowl and whipping attachment in the freezer for at least 15 minutes.

Once the bowl is cold, pour the heavy cream (left over) into the bowl and add sugar (again this is up to you, I added about 5 tablespoons).

Start whipping it on medium speed till starts forming soft peaks then add about 1 tablespoon of vanilla extract and keep whipping it. We want firm peaks for the topping, so once its forming firm peaks, the topping is ready. DO NOT OVER BEAT IT.

I used a piping bag to cover my cake  but its really up to you.

Transfer your cake into a serving plate and start covering the cake with your whipping cream, decorate it however you like.

I added a few whole strawberries to the top of my cake.

Your cake is ready.

 

This is what you will need

 

Strawberry and Chantilly Rolled Cake Recipe

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