Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Strawberries N’ Cream Log

Ingredients

  • Cake:
  • 4 eggs, separated
  • 1/2 cup (50 mL) water
  • 3/4 175 (mL) granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup (175 mL) Robin Hood Best for Baking & Pastry Flour
  • 3/4 tsp (4 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • icing sugar for decorating, sifted
  • Filling:
  • 1/2 cup (125 mL0 whipping cream
  • 1/2 cup (125 mL) white chocolate, melted and cooled
  • 1 - 1/2 cups (325 mL) sliced strawberries

Directions

1.  Preheat oven to 375ºF (190ºC). Grease a 15” x 10” (40cm x 25cm) jellyroll pan. Line with parchment paper and grease the paper.
2.  Beat egg yolks, water, sugar and vanilla in a large bowl using an electric mixer until  jusqu’à l’obtention d’une texture légère et crémeuse  , about 5 minutes. Beat in flour, baking powder and salt.
3.  Whip egg whites in a medium bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly over prepared pan.
4.  Bake in preheated oven for 15 minutes, or until cake starts to pull away from pan. Immediately dust cake with icing sugar. Invert cake onto tea towel, remove parchment paper. Starting from the shorter side, roll up cake in tea towel. Cool on rack.
5.  Filling: Whip cream in a separate medium bowl until it has thickened and holds its shape. Fold in cooled white chocolate and strawberries.
6.  Unroll cooled cake and spread whipped cream mixture over cake. Roll up cake and refrigerate until ready to eat. Sprinkle with icing sugar before serving.
Tip:
To melt chocolate, bring 1-2” (2.5 cm-5 cm) of water to a boil in a medium saucepan. Place chocolate in heat proof bowl and place bowl over boiling water. Ensure bottom of bowl does not touch the water. Remove saucepan from heat. Let stand 3-5 minutes and stir.
Back to Fresh Solutions

Related Recipes

Strawberries N’ Cream Log

WK45_TADS-Holiday-Baking_1560x440_15

Ingredients

  • Cake:
  • 4 eggs, separated
  • 1/2 cup (50 mL) water
  • 3/4 175 (mL) granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup (175 mL) Robin Hood Best for Baking & Pastry Flour
  • 3/4 tsp (4 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • icing sugar for decorating, sifted
  • Filling:
  • 1/2 cup (125 mL0 whipping cream
  • 1/2 cup (125 mL) white chocolate, melted and cooled
  • 1 - 1/2 cups (325 mL) sliced strawberries

Directions

1.  Preheat oven to 375ºF (190ºC). Grease a 15” x 10” (40cm x 25cm) jellyroll pan. Line with parchment paper and grease the paper.
2.  Beat egg yolks, water, sugar and vanilla in a large bowl using an electric mixer until  jusqu’à l’obtention d’une texture légère et crémeuse  , about 5 minutes. Beat in flour, baking powder and salt.
3.  Whip egg whites in a medium bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly over prepared pan.
4.  Bake in preheated oven for 15 minutes, or until cake starts to pull away from pan. Immediately dust cake with icing sugar. Invert cake onto tea towel, remove parchment paper. Starting from the shorter side, roll up cake in tea towel. Cool on rack.
5.  Filling: Whip cream in a separate medium bowl until it has thickened and holds its shape. Fold in cooled white chocolate and strawberries.
6.  Unroll cooled cake and spread whipped cream mixture over cake. Roll up cake and refrigerate until ready to eat. Sprinkle with icing sugar before serving.
Tip:
To melt chocolate, bring 1-2” (2.5 cm-5 cm) of water to a boil in a medium saucepan. Place chocolate in heat proof bowl and place bowl over boiling water. Ensure bottom of bowl does not touch the water. Remove saucepan from heat. Let stand 3-5 minutes and stir.