Strawberry Roulade

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Strawberries and whipped cream fill this light-textured cake roll.
Orange Syrup
60 mL Water
60 g Granulated Sugar
2 tbsp Grand Marnier
185 g Strawberries
1 tbsp Granulated Sugar
Whipped Cream
500 mL Heavy Cream (cold)
30 g Icing Sugar
1 tsp Vanilla Extract
1. In a small saucepan, stir together water and 60g sugar over low heat until the sugar dissolves and mixture is now. Stir in Grand Marnier and let cool.

2. Stem strawberries and chop into 1/4-inch pieces. Toss them in a bowl with 1 tbsp sugar. Let stand for 10 minutes and drain through a fine sieve, discard juices.

3. In a large bowl, beat heavy cream, icing sugar and vanilla extract, until stiff peacks form. Set aside 625mL of the whiped cream. Fold berries into remaining cream.

4. When ready to assemble the cake, brush with 60mL of the orange syrup, then spread berry-cream mixture over the cake. Roll up the cake into an even cylinder. Transfer the roll seam side down, to a platter. Brush the remaining syrup over the cake, then frost with reserved whipped cream.
5. To garnish, stem, cor eand halve length wise 12 strawberries. Arrange cut side town in a line along the base of each side of the cake roll.
Dish   DessertCooking Method   Baked
Prep Time   15 to 30 minutes 
Features   Vegetarian

Rory Craig Barnes

Member since Jul 2008

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