Ingredients
Unsalted
butter, for pan
8 extra-large
eggs, room temperature, separated
1/2 cup
granulated sugar
1 1/2
teaspoons pure vanilla extract
1/2 cup cake
flour (not self-rising)
2 teaspoons
sifted baking powder
1 pint heavy
cream
2 tablespoons
confectioners' sugar, plus more for work towel
1 quart strawberries, washed, dried, and
hulls removed
Directions
1. Preheat oven to 350 degrees. Butter and
line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set
aside.
2. In a large bowl, beat egg yolks and
sugar together until light in color, about 1 minute; stir in 1/2 teaspoon
vanilla. Add cake flour and baking powder; stir until well combined.
3. In the bowl of an electric mixer fitted
with the whisk attachment, beat egg whites until stiff peaks form. Gently fold
into flour mixture.
4. Pour cake batter in prepared pan and
spread evenly with a spatula or the back of a spoon. Transfer baking sheet to
oven and bake until cake springs back when touched, about 20 minutes.
5. Meanwhile, set 6 strawberries aside for
garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of
an electric mixer fitted with the paddle attachment; beat on medium speed.
Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue
beating until soft peaks form. Set half of the whipped cream aside. Gently fold
sliced strawberries into remaining half; set aside.
6. Lay a clean kitchen towel flat on a work
surface with one of the short ends facing you. Generously sprinkle dish towel
with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel
off parchment paper. Using the dish towel, roll cake away from you; let cool.
7.
Unroll cake.
Evenly spread strawberry whipped-cream mixture over surface of the cake and
re-roll. Transfer cake to a serving plate and evenly spread top and sides of
cake with reserved whipped cream. Cut reserved whole strawberries in half
lengthwise and place on top of cake for garnish.
credit to : marthastewart.com
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