German Strawberry Roll Recipes
STRAWBERRY CREAM CAKE ROLL
There are plenty of strawberry patches near my hometown, and soon they'll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners' sugar. Peel off paper from cake; roll up cloth and cake. Cool. , For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired.
Nutrition Facts : Calories 237 calories, Fat 11g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 134mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
TASTY STRAWBERRY ROLL
My friend's Grandmother made this one day and my family just gobbled it up. She then went to Germany before i could get her recipe. What I found is similar, something I found on the internet. I hope that you enjoy!
Provided by TwinkieChica
Categories Dessert
Time 3h40m
Yield 1 Roll
Number Of Ingredients 7
Steps:
- Grease 17 x 11 1/2 x 1 inch jelly roll pan with vegetable oil and line with waxed paper, grease the wax paper.
- Prepare cake as directed on package.
- Spread batter in pan.
- Bake at 375 degrees F for 10 to 12 minutes.
- Sift powdered sugar in a 17 x 11 1/2 inch rectangle on a clean dry kitchen towel.
- When cake is done, loosen sides and turn out onto powdered sugar on towel.
- Peel off waxed paper.
- Starting at narrow end, roll up cake and towel together.
- Cool on wire rack for 30 minutes seam side down.
- Combine strawberries and sugar and set aside.
- If using heavy cream, beat cream until foamy, gradually add 3 tablespoons powdered sugar and continue beating til soft peaks form.
- Drain berries thoroughly.
- Unroll cake and remove towel.
- Spread cake with 1/2 the whipped cream or non-dairy whipped topping.
- Top with sliced strawberries.
- Reroll the cake (without the towel).
- Place on serving plate, seam side down.
- Spread with remaining whipped cream or topping.
- Chill and slice and enjoy!
Nutrition Facts : Calories 3940.9, Fat 180, SaturatedFat 110, Cholesterol 652.1, Sodium 2682.2, Carbohydrate 545.9, Fiber 13.9, Sugar 306.7, Protein 59.4
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- Preheat the oven to 200 °C (392 °F) with both up and bottom heat and line the baking sheet with parchment paper. Next combine plain flour (all purpose flour), cornstarch (cornflour) and baking powder and sieve.
- Add sugar, vanilla sugar, warm water and eggs to an empty large bowl and beat the eggs for 8 minutes. I've used my hand mixer to beat the eggs. Either using a spatula or the hand mixer on the lowest speed (!) fold in the flour mixture gently. Don't overbeat the batter if you're using a hand mixer. You want to retain the air in the egg-sugar mixture, so that you'll have a light and airy sponge cake. Transfer the batter to the prepared baking sheet and smooth with a spoon or spatula and bake for 12 to 15 minutes or until slightly brown. Keep a close eye on your sponge cake so that it doesn't burn.
- In the meantime spread out a clean kitchen towel on a countertop and dust it with powdered sugar (icing sugar), so that the sponge roll cake won't stick to the dish towel. Then wet the second kitchen towel. (It should not be too wet though. You just want it to be damp.) Immediately after baking put the sponge cake on the prepared dish towel upside down and gently remove the parchment paper. The best way is to tear it off a bit by bit (see photos), don't try to remove it off at once, because you may break the sponge cake in the process.
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