My favorite thing about cooking is that everything you do in the kitchen is an experiment that just keeps leading me to new ideas. Sure, it is nothing new, and I’m not saying that every moment is an earth-shattering AHA! moment, but it is exciting when things inform each other. It is a wonderful dance that I love to be a part of. I guess I’m drawn to the discovery aspect of this whole science project we call cooking. In this case, I further simplified my Yule Log cake (see recipe here) and this little bite of sweetness was the result!
For the cake:
- 1/2 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 2/3 cups sugar, divided
- 1/2 teaspoon vanilla extract
- powdered sugar (for dusting)
- 1 cup strawberry jam (or which ever fruit you prefer)
For the whipped cream filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
1. Make the whipped cream filling. Beat the heavy whipping cream until soft peaks are formed, then stir in the powdered sugar and vanilla, and resume beating until stiff peaks are formed. Don’t over beat the cream, it become lumpy and curdle. Refrigerate until ready to use later.
2. Make the cake. Preheat the oven to 350F. Grease a 12×17 inch jelly roll cake pan and line the bottom with parchment. In a large bowl, sift together the flour, baking powder, and salt.
3. In another large bowl, beat the egg whites until frothy, then add 1/3 cup sugar and continue beating until they hold a stiff peak.
4. In (yet) another small bowl, beat together the egg yolks, 1/3 cup sugar, and vanilla.
5. Mix the egg yolk mixture into the flour mixture, then gently fold in the egg whites until just combined. Do not over-mix.
6. Evenly spread batter into the prepared jelly roll pan. Bake at 350F for 10 – 12 minutes, until a toothpick inserted into the middle comes out clean.
7. Lay out a clean kitchen towel and generously dust it with powdered sugar. Turn the cake out onto the towel, cut off the crisp crusty edges, then dust the entire top with powdered sugar. Gently roll up the cake and towel. Let stand for about a minute, then unroll and re-roll. Set aside, allow to cool.
8. Unroll the cake, spread the jam over the top, then spread the whipped cream over the jam. Gently roll up the cake, peeling back the towel as you roll. Place rolled caked, seam-side down onto a platter.
9. Refrigerate until ready to serve. Dust with powdered sugar before serving.
10. Wasn’t that easy? Now go eat!