Description
Delicious vanilla sponge filled and rolled with a choice of not one but two epic toppings.
Ingredients
- FOR THE CAKE:
- 5-⅓ ounces, weight Egg Whites
- 2-⅛ ounces, weight Sugar
- 2-⅛ ounces, weight Egg Yolks
- 1-½ ounces, weight Cake Flour
- 1 pinch Salt
- 1 teaspoon Vanilla Extract
- 2-⅛ ounces, weight Corn Oil
- FOR THE FRUIT FILLING:
- 1-½ cup Chopped Strawberries
- ¼ cups Sugar
- 1 Tablespoon Water
- 2 Tablespoons Apricot Jam
- FOR THE WHIPPED CREAM FILLING:
- ½ cups Whipping Cream
- 4 Tablespoons Sugar
- 1 cup Nutella
- 8 ounces, weight Raspberries
- FOR THE NUTELLA AND RASPBERRY FILLING:
- 1 cup Nutella
- 8 ounces, weight Raspberries
Preparation
Cake recipe adapted from Kitchen Tigress.
For the cake:
Preheat oven to 375°F. Grease with oil or butter a 13×9 Swiss roll pan or baking tray of similar dimension. Line with parchment paper.
Using a stand mixer fitted with whisk attachment, beat egg whites and add sugar while beating. Beat until stiff peaks form.
Add yolks to whites in 2 batches, Whisk on low until evenly mixed.
Sift half the flour into batter. Add salt. Mix on low speed until uniform. Sift remaining cake flour into mixture. Stir in vanilla extract and oil.
Pour batter into prepared pan. Bake at 375ºF for 5 minutes. Reduce oven temperature to 350°F and continue baking an additional 7–8 minutes until cake is golden and springy yet firm to the touch. Allow to cool on wire rack.
Invert cake on fresh parchment. Peel existing paper from bottom of cake. Roll with prepared fillings. Cover with plastic wrap and chill until ready to serve.
For the strawberry jam filling:
In a small saucepan, add chopped strawberries, sugar and water. Allow to boil, then bring down heat, having mixture simmer, while stirring occasionally for 5–8 minutes. Heat until thick. Turn off heat. Stir in apricot preserves. Take off heat. Cool completely.
For the whipped cream:
Using whisk attachment of stand mixer, beat chilled cream on high until soft shiny peaks form. Add sugar and continue to beat until stiff, yet shiny. Spread over strawberry layer.
Spread the strawberry filling evenly over cake, leaving a 1/4 inch border on sides. Spread a layer of whipped cream over mixture.
For the Nutella-raspberry filling:
Spread Nutella over cake, leaving 1/4 inch border on sides. Layer raspberries over Nutella. Gently smash/crush raspberries with a spoon.
Spread cooled cake with filling of choice. Roll cake from the short end, keeping filling intact, tightly, rolling from end to end firmly. Cover with plastic wrap to together and further keep shape. Chill in refrigerator.
Sprinkle with powdered sugar, top with fresh fruit, if desired. Cut into 1/2 inch slices with a serrated knife.
