Strawberry Cake Roll

Norwegian Strawberry Cake Roll with Milk, Eggs, and Butter | Confectioner's Sugar Recipe

Region / culture: Norway | Servings: 8

Introduction

Strawberry Cake Roll is a delicious and light dessert that is perfect for any occasion. This recipe combines a fluffy cake with fresh strawberries for a sweet and tangy treat that is sure to impress your guests.

History

The Strawberry Cake Roll has been a popular dessert for many years, with variations of the recipe appearing in cookbooks and kitchens around the world. This dessert is often served during the spring and summer months when fresh strawberries are in season.

Ingredients

2 eggs
100 ml full fat milk
1 tsp sugar
50 ml flour
melted butter
300 ml or 1.33/c strawberries (sliced)
sugar
confectioner's sugar

How to prepare

In a bowl, beat the egg yolks, milk, sugar, and flour until smooth.
In a separate bowl, beat the egg whites until stiff but not dry, then fold them into the mixture.
Brush a large, nonstick frying pan with melted butter.
Pour the batter into the pan, cover it, and cook over low heat for about 10 minutes.
Slice the berries.
Sprinkle the berries with sugar.
Spoon the berries over the cake, then roll it up.
Sprinkle the roll with confectioner's sugar and serve it with berries, whipped cream, or ice cream.

Variations

Try using different fruits such as raspberries or blueberries in place of strawberries.
Add a layer of cream cheese or whipped cream to the cake before rolling for added richness.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form for a light and airy cake.

- Use a nonstick frying pan to prevent the cake from sticking.

- Roll the cake while it is still warm to prevent cracking.

- Serve the cake roll with whipped cream or ice cream for a delicious finishing touch.

Serving Suggestions

Serve the Strawberry Cake Roll with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Be sure to fold the egg whites gently into the batter to maintain the cake's light and fluffy texture.

- Cook the cake over low heat to prevent burning.

Ingredient Substitutions

You can use almond or coconut flour in place of regular flour for a gluten-free option.

- Substitute honey or maple syrup for sugar for a healthier alternative.

Make Ahead Tips

The Strawberry Cake Roll can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the Strawberry Cake Roll with fresh mint leaves or additional sliced strawberries for a beautiful presentation.

Pairing Recommendations

Serve the Strawberry Cake Roll with a glass of sparkling wine or a cup of hot tea for a delightful pairing.

Storage and Reheating Instructions

Store any leftovers of the Strawberry Cake Roll in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Strawberry Cake Roll contains approximately 200 calories.

Carbohydrates

Each serving of Strawberry Cake Roll contains approximately 25 grams of carbohydrates.

Fats

Each serving of Strawberry Cake Roll contains approximately 8 grams of fat.

Proteins

Each serving of Strawberry Cake Roll contains approximately 4 grams of protein.

Vitamins and minerals

Strawberries are a good source of vitamin C, manganese, and antioxidants.

Alergens

This recipe contains eggs, milk, and flour, which may be allergens for some individuals.

Summary

Strawberry Cake Roll is a light and fruity dessert that is relatively low in calories and high in vitamin C.

Summary

Strawberry Cake Roll is a delicious and light dessert that is perfect for any occasion. This recipe is easy to make and can be customized with different fruits or toppings to suit your taste. Enjoy this sweet and tangy treat with friends and family!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer afternoon, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the yellowed pages, my eyes landed on a picture of a beautiful strawberry cake roll. The vibrant red strawberries nestled in a fluffy white cake, all wrapped up like a sweet little present, captured my imagination.

I had always loved baking, but I had never attempted anything as delicate and intricate as a cake roll before. The recipe seemed daunting at first glance, with its precise measurements and detailed instructions. But something about it called to me, whispering promises of sweet success and delectable rewards.

I decided to give it a try. I gathered all the ingredients and set to work, following the recipe step by step. I whipped the egg whites into stiff peaks, folded in the flour and sugar, and carefully spread the batter onto a lined baking sheet. As the cake baked in the oven, the sweet scent of strawberries and vanilla filled the air, making my mouth water in anticipation.

When the cake was done, I gently rolled it up in a clean tea towel and let it cool. The next step was to prepare the strawberry filling – a luscious mixture of fresh strawberries, sugar, and whipped cream. I spread the filling evenly over the cake, then rolled it back up into a tight spiral.

As I sliced into the cake roll and saw the layers of fluffy cake and juicy strawberries, I knew I had created something truly special. The taste was even better than I had imagined – the sweetness of the strawberries balanced perfectly with the lightness of the cake, creating a burst of flavor in every bite.

I shared the cake roll with my family and friends, and they all raved about it. They asked me where I had learned such a wonderful recipe, and I had to admit that it had come from a cookbook passed down through generations.

Over the years, I made the strawberry cake roll many times, each time tweaking the recipe and adding my own personal touch. I experimented with different fillings – adding a hint of lemon zest here, a splash of rum there – to create new and exciting variations.

I also learned to make the cake roll in different shapes and sizes, sometimes rolling it into a log for a rustic look, or cutting it into individual slices for a more elegant presentation. No matter how I made it, the strawberry cake roll always brought smiles to the faces of those who tasted it.

As the years passed, I became known among my family and friends as the “cake roll queen.” They would come to me for advice on baking and ask me to share my recipes with them. I was happy to pass on the knowledge that had been handed down to me, knowing that I was continuing a tradition that had started long ago.

Now, as I sit in my kitchen with the scent of strawberries and vanilla wafting through the air, I can’t help but feel a sense of pride and fulfillment. The strawberry cake roll has become more than just a recipe to me – it is a symbol of love, tradition, and the joy of sharing food with others.

I am grateful for the cookbook that led me to discover this wonderful recipe, and for the memories I have created while making it. And I am thankful for the people who have shared in my culinary adventures, tasting my creations and encouraging me to keep experimenting and growing as a baker.

As I take a bite of the strawberry cake roll, savoring the sweet and tangy flavors, I know that this recipe will always hold a special place in my heart. It is a reminder of the joy that baking brings, and a tribute to the generations of cooks who have passed down their knowledge and love of food.

So, if you ever find yourself drawn to a new recipe, like a moth to a flame, I encourage you to give it a try. You never know what delicious creations you might discover – and what memories you might create along the way.