By Callie | July 12, 2019
Hi all! I want to personally extend my thankfulness to all our servicemen and women, especially those who have paid the ultimate price for our freedom. We at Lone Goose Bakery are blessed to be able to live in a country where I am free because of the sacrifices of others. With remembrance comes a celebration! Who needs an easy dessert to take to your Memorial Day picnic? This Strawberry Cake Roll is adapted from Sally's Baking Addiction (the holy grail) and filled with our signature Blue Bird Poppy Seeds™ filling. This roll is pretty foolproof, as long as you are prepared! Read through the entire recipe carefully and make sure you are ready for the next step! All of us here hope you truly enjoy your long weekend and this tasty little treat!
On medium heat, bring the butter, milk, salt, and sugar to a simmer while stirring until the sugar is completely dissolved.
Crack the eggs into a separate bowl and gently beat them. Slowly add the heated milk mixture to the eggs, about a 1/4 cup at a time, while whisking continually. It is crucial that you temper the eggs correctly in order to avoid scrambled eggs! After you have added about half of the milk mixture to the eggs, return it to the pan on the stove and heat on medium-low until the mixture thickens, thickly coating the back of a spoon.
After thickened, remove the pan from the stove and pour it in the Blue Bird Poppy Seeds™. After fully incorporating the seeds, move the mixture to a bowl and set aside for it to cool. Store the filling in the refrigerator for all your poppy seed needs!
110 grams Cake Flour
1 teaspoon Baking Powder
1/2 teaspoon salt
4 large eggs, room temp
150 grams Sugar
30 milliliter Buttermilk
1 tablespoon Pure Vanilla Bean Paste
120 gram Powdered Sugar
Strawberry Cream Cheese Frosting
25-30 gram Freeze Dried Strawberries
250 gram Cream Cheese
60 gram Butter
300 gram Powdered Sugar
1 teaspoon Vanilla Extract
It is imperative that you read through all the instructions before beginning this recipe!
Preheat oven to 350°F (177°C). Then line a 10x15 inch baking sheet with parchment paper.
Combine the cake flour, baking powder, and salt together in a bowl. Set aside.
Using a mixer fitted with a whisk attachment, beat the egg whites with a 1/4 cup sugar together on high speed for 4-5 minutes, until stiff peaks form. After stiff, transfer the whites to a separate bowl for later use. Using the same mixing bowl, add the egg yolks, remaining sugar, buttermilk, vanilla extract, and vanilla bean paste. Beat together on high speed for a couple of minutes, until light in color.
Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Finally, add the flour mixture and beat on low until the batter is completely combined. Do not overmix.
Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 12-15 minutes or until the cake springs back when you poke it with a finger. Be careful to not overbake!
As the cake bakes, lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.
After the cake has been completely rolled up, place the roll in the fridge and let it cool completely. I prepare the roll and fillings at night and then assemble it in the morning, ensuring that the filling and roll are cooled.
Remove the cake roll from the refrigerator and let it sit on the counter for a few minutes to warm up as you prepare the frosting.
Using a food processor, blitz the freeze-dried strawberries into powder. Set aside. Using a mixer, beat the cream cheese until completely smooth and creamy. Beat in the butter until combined and smooth. Add the powdered sugar, strawberry powder, and vanilla and beat on medium-high speed until combined and creamy.
Gently and slowly unroll the cake. Flatten it out and spread the frosting evenly on top, leaving about a 1/2 inch border around the cake. After the frosting is spread, add a generous amount of the Blue Bird Poppy Seeds™ filling on top. Slowly roll the cake back up, without the towel. Make sure you roll it tightly. Frosting may spill out the sides, that’s ok! Cover the roll with plastic wrap and refrigerate for an hour before slicing and serving. Dust with more powdered sugar and garnish with some sliced strawberries, if desired.
Many thanks to Sally at Sally’s Baking Addiction for providing excellent bones for this recipe. Enjoy!!