Winter time marketing is so much fun as you get to see and buy such a fresh and colourful range of vegetables and fruits. Fresh strawberries boxes are nowadays seen with every fruit seller and with the prices now reduced to almost half with what it started off, I decided to do a strawberry recipes marathon.
My first thought was to simply fill a tried and tested Chocolate cloud roll recipe with whipped cream tossed with strawberries. This particular recipe has been made by me many times but has never been documented in the blog. Amongst all the baking books sitting pretty on my bookshelf, Cake Bible by Rose Levy Beranbaum is my favourite for many reasons than one. Firstly she gives scientific explanations to her bakes and her recipes are very detailed and easy to follow. Her Chocolate Cloud roll recipe is as delicate as it sounds and has a melt in mouth texture.
As Rose mentions, this is more of a flourless souffle than a cake. With no flour to give it a definite texture this cake is very very light and is just about sweet. I have usually filled the cake with a dark chocolate ganache but this time tried a whipped cream and strawberry filling. The cake can have endless fillings from a jam, chocolate ganache, coffee flavoured cream filling or just a plain whipped cream with fruits filling.
Do not forget to follow the baking tin instruction which mentions a grease, line, grease and then flour. This is very important as the cake otherwise will stick to your butter/parchment paper.
Recipe source : Cake Bible by Rose Levy Beranbaum
Ingredients : I have reduced the recipe to 1/2 and baked in a 11X8 " jelly roll pan
- 3 eggs, separated
- 3 tbsp and a 1/2 tbsp powdered sugar, separate
- 50 gms melted dark chocolate
- a pinch of cream of tartar (optional)
Strawberry cream :
- 1/2 cup whipped cream
- 4-5 chopped strawberries
- melted dark chocolate
- chopped strawberries
- icing sugar
Preheat oven to 176 degree Celsius.
Grease your jelly roll pan and then line it with butter/parchment paper and then grease it again and lightly flour it.
Take egg whites in a bowl and beat till foamy. Add cream of tartar and beat again till soft peaks form. Sprinkle 1/2 tbsp sugar and beat again till stiff peaks form.
In another bowl beat 3 tbsp sugar and egg yolks for about 3-4 minutes till light and fluffy. Add melted chocolate and beat again till incorporated.
With a rubber spatula or a whisk, fold 1/4 of the egg white mixture into the egg yolk-chocolate mixture. Gently fold in the remaining egg white mixture.
Pour batter in the prepared tin and spread with the spatula. Bake for 15 minutes.
Take a piece of butter/parchment paper the size of the tin and sprinkle it with cocoa powder. Invert the cake on it and let it cool. Remove the parchment paper to spread the strawberry filling and roll the cake gently.
Garnish with a dusting of icing sugar/powdered sugar, melted dark chocolate drizzle and chopped strawberries.
Slice and serve.
Happy cake relishing