Cream Cheese Strawberry Roulade Recipes

STRAWBERRY MERINGUE ROULADE

Steps:

• Position rack in center of oven and preheat to 400°F.
• Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
• Grease the parchment paper with shortening.
• Beat egg whites in large bowl until soft peaks form.
• Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
• Spread meringue evenly in prepared baking sheet.
• Bake until pale golden, about 8 minutes.
• Reduce oven temperature to 325°F.
• Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
• Remove baking sheet from oven.
• Run knife around pan sides to loosen meringue.
• Turn out onto sheet of parchment paper.
• Carefully peel off parchment paper.
• Cool meringue 25 minutes.
• Whip cream and vanilla in medium bowl to stiff peaks.
• Mix sliced strawberries and preserves in another medium bowl.
• Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
• Spread whipped cream over strawberry mixture.
• Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
• Place roulade, seam side down, on platter.
• Refrigerate at least 1 hour and up to 4 hours.
• Dust roulade with powdered sugar.
• Cut into slices.
• Transfer to plates.
• Garnish with whole strawberries, if desired.
• Serve roulade chilled.

STRAWBERRY ROULADE

Steps:

• Preaheat oven to 400°F Oil a 9 x 13 inch jelly roll pan and line with waxed paper.
• Place egg whites in a large clean bowl and whisk until they form soft peaks. Gradually whisk in sugar. Fold in hlf the flour, then fold in the rest with the orange juice.
• Spoon the mixture into the prepared pan, spreading evenly. Bake for 15-18 minutes, or until it is golden brown and firm to the touch.
• Meanwhile spread out a sheet of waxed paper and sprinkle with sugar. Turn out the cake onto this and remove the lining paper. Roll up the cake loosely from the short side, with paper inside. cool.
• Unroll and remove the paper. Stir the strawberries into the fromage frais and spread over the cake. Roll up and serve decorated with strawberries.

STRAWBERRY-CREAM SPONGE ROULADE

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly roll pan. Line it with a sheet of waxed paper cut to fit the width but extending a few inches at either end. Butter the paper.
• Sift the flour, baking powder and salt together and set aside.
• Beat the eggs at high speed for five minutes, until very thick and light. Gradually beat in the sugar, then at low speed fold in the flour mixture.
• Spread batter in the pan and bake 20 minutes, until puffed and golden. Run a knife around the edges.
• Heavily dust a clean linen towel with sifted confectioners' sugar and invert the cake, pan and all, onto the towel. Lift off the pan and peel off the paper. Roll the cake in the towel and set aside to cool.
• When the cake is cool, gently unroll it and spread it with the whipped cream. Sweeten the berries to taste and spread them over the cream. Reroll the cake. Wrap the cake in foil and refrigerate until ready to serve.