Sponge Cake Roll with Berries

I know I’ve been doing a lot of posts mentioning Spoon It On lately, but I just can’t help it. She has such great recipes that I often refer to her blog for ideas in the kitchen. So when I made my Chinese Sponge Cake recipe, I altered it into a cake roll.

Chinese Sponge Cake Roll with Berries
(makes 2 rolls)

Ingredients

Chinese Sponge Cake recipe
1.5 tsp pure vanilla extract
1.5 tsp pure orange extract
2 C strawberries, diced
2 C blueberries
3 C whipping cream
7-8 tsp icing sugar
1 Tbsp icing sugar, optional

Preheat oven to 325 degrees F

1. Line two cookie sheets with parchment paper and spray with Pam.

2. In a medium mixing bowl, beat egg whites with 1/2 C of sugar until soft peaks form.

3. In another mixing bowl, combine egg yolks, 1/2 C sugar, flour, water, oil, vanilla extract and pure orange extract . Beat until smooth but do not overbeat.

4. Fold egg white mixture into egg yolk mixture.

5. Pour the batter into the lined cookie sheets. Bake for 15 minutes and check for doneness with a toothpick. If it comes out clean, it’s done. I had to add an extra 5 minutes because I put both sheets into the oven at the same time (and I don’t have those fancy convection ovens).

6. Cool on a cooling rack. After 30 minutes, carefully lift the cake off the parchment paper.

Assemble roll just before serving. For each cake roll:

Wash 1 C strawberries (diced) and 1 C blueberries and allow them to air dry for 30 minutes. Whip 1.5 C whipping cream with 3-4 tsp sifted icing sugar (check for sweetness) until peaks are stiff. Spread whipping cream over entire surface leaving 1-inch border and reserving 1/2 C whipped cream. Spread strawberries and blueberries over the whipped cream. Roll the cake, careful not to “crack” the cake as well as not rolling it too tight or too loose. For a more professional look, cut off one inch from each end of the roll. Make sure to use a serrated knife for a clean cut. Place on serving dish and decorate with reserved whipped cream and berries. Sprinkle roll with icing sugar using a small sieve.

Enjoy. Here I served it with an extra dollop of whipped cream.

My son’s finished plate ~ he ate all the whipped cream and berries!

I don’t know if any of you have notice but I have switched to Windows Live Writer to write my posts. This is my second post using it and I find that it is very user-friendly and prefer it over Blogger. Let me know what you think.

My Newest Gadget Rave

In my last post, I mentioned that I purchased the Tomato Wiz. You must be thinking that I like tomatoes. Tomatoes are okay but I usually buy them canned. So why would I want this gadget? Well, what's kind of similar to a tomato? A strawberry, of course! Well, the stem part anyways. We eat lots of strawberries so this gadget could be a time-saver. Look what this amazing gadget can do to those delicate berries:

It removed the stem and the tart, firm part as well as the fuzzy filling of the strawberry in one twist of the gadget. I hulled this big colander of strawberries in less than 5 minutes! And no mess! My sister thought it was cool so I gave her one of the Tomato Wiz. I will be going to pick up another pack soon. So worth the $1.20 for 2.

Ginormous Strawberries

Look at these strawberries. Aren't they ginormous?!?! I don't want to know what has been done to them to get them this big because these are not organic. I know I should buy them organic because they are on the list of the dirty dozen, but who can resist a big, juicy, ripe strawberry? Not me, and just for the record...they were really sweet and gobbled up in no time.