As I mentioned before, Arik’s Birthday was a couple of weeks ago and I made a Strawberry Roll Cake for the occasion. Since it was such a hit with everyone, I ended up baking it again a week later so I could take some pictures for a post. I want to share these pictures and the recipe with you today, since there are so many yummy strawberries for sale right now, so that you guys can get right to baking!
The first time I baked the cake I beat the eggs and sugar for a couple of minutes and it ended up pretty dense. So the next time around, I separated the eggs and folded in the stiffened egg whites. This cake was a complete disaster and ended up immediately breaking when rolled. For the third attempt, I beat the eggs and sugar for at least 5 minutes until they were really creamy and fluffy. This cake rolled beautifully and was incredibly light and airy. The only thing I will do differently next time is roll the cake a little tighter so that more rolls come out in the end.
I make the filling while the cake bakes and cools. Usually there is some filling left over, but no one seems to mind and I don’t have any issues getting rid of it. 😉 You should be able find quark as well as Whip It in larger grocery stores or specialty stores. If not, let me know and I will figure out a substitution for you. In my opinion the cake tasted even better after 1-2 days in the refrigerator so it’s a great idea to make it ahead of time. It really is a perfect cake for kid’s summer birthday parties. Kids seem to love strawberries and quark and if they don’t, there’s just more left over for the adults!
- 4 Eggs
- ⅓ cup/70g sugar plus 1-2 tablespoons for rolling the cake
- ½ cup minus 1 tablespoon/50g flour
- ½ cup minus 1 tablespoon/50g cornstarch
- 11 oz./300g strawberries
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- ¾ cup/200g quark
- 1-2 tablespoons powdered sugar
- ¾ cup/200g whipping cream
- 2 packets Whip It from Dr. Oetker or 2 tablespoons of whipping cream stabilizer
- Pre-heat oven to 390℉/200℃.
- In a medium bowl, beat the eggs and sugar for 5 minutes until creamy and fluffy.
- Sift the flour and cornstarch on top and carefully mix in.
- Pour the batter on a baking sheet lined with parchment paper and bake in the oven for 10 minutes.
- Take a clean dish towel, sprinkle with 1-2 tablespoons of sugar and dump the still hot cake onto it. Carefully use the towel to roll up the cake and set aside to cool.
- Clean the strawberries and puree ⅓ of them along with the vanilla extract, sugar and lemon juice. Dice the remaining strawberries into small chunks.
- In a medium bowl blend quark with powdered sugar and puree.
- In another bowl, start to whip the cream. Add Whip It and continue to whip cream until stiff.
- Fold cream and cut up strawberries into quark mixture.
- Carefully unroll the cooled cake and spread the cream mixture onto it.
- Roll the cake bake up and place in the refrigerator for at least 4 hours.
- Sprinkle cake with powdered sugar before serving.
