Strawberry Buttercream Roulade

Strawberry Buttercream Roulade

Ingredients

  • 6 eggs, separated
  • 6 TBSP sugar
  • 6 TBSP flour (AP)
  • 1/8 tsp baking powder
  • Strawberry Buttercream Frosting
  • Made from fresh strawberries – Yes, it it homemade!
  • Ingredients:
  • 1 lbs strawberries (454 gr)
  • 1 cup unsalted butter
  • 4 1/2 cups icing sugar (you can use less, it is your choice)
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 1 TBSP whip cream (optional)

Instructions

  1. Separate egg whites from yolks.
  2. Whisk the egg whites in a bowl to form stiff peaks.
  3. Gradually add the sugar. (S-L- O-W-L-Y!!!)
  4. Then add egg yolks. Mix.
  5. Gently fold in the flour and baking powder, so that you lose as little air as possible.
  6. Pour the mixture evenly into the pan.
  7. Bake from 10 to 15 min at 375 F.
  8. How do you know if your cake is done?
  9. Insert toothpick into your cake. If comes out clean – cake is baked.
  10. Now, if you finish baking the cake prepare yourself for the next step! It is very, very important step.
  11. Prepare two wet kitchen towel. (Kitchen towels must be wet with warm water).
  12. So, you will have the following situation:
  13. Bottom wet towel + Your CAKE + Top wet towel
  14. After 30 min. check if you can roll up the cake. Please start with a short side of the cake.
  15. If cake refuses to cooperate and still wants to stay straight, please wet the top kitchen towel again.
  16. Cover the cake with wet towel and after 10 min try to roll up. It will work.
  17. Unroll the cake, then spread the Strawberry Buttercream filling, leaving a 1 inch border all around the edges.
  18. Using both hands, roll the cake up.
  19. Then wrap in cling wrap or wet towel and refrigerate. (Also, you can keep it in the freezer)
  20. For the strawberry buttercream frosting check below:
  21. Core the strawberries to remove the white center.
  22. Place cleaned strawberries in a food processor and pulse until smooth.
  23. You will have about 1 and 1/4 cup of puree.
  24. Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .(Weirdo! I am not judging you…)
  25. Place strawberry puree in a small saucepan over a medium heat.
  26. Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.
  27. Place the reduced puree into the fridge to allow to cool.
  28. Beat the butter. Be sure that there is no lumps.
  29. Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.
  30. Add your strawberry puree, vanilla and salt.
  31. Beat together until combined.
  32. Then add 2 cups of icing sugar and mix well until well combined.
  33. Add 1 TBSP of whip cream if needed and wanted.
  34. And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries.Enjoy.
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