• BTSArmyKitchen

Rj Roulade

Prep time: 35 minutes

Cook time: 8-10 minutes

Rest time: 1 hour

Serving: approx. 8


Ingredients:

*For the sponge sheet cake:

-140g all purpose flour

-120g powdered sugar

-2 tsp baking powder

-2 1/2 tsp vanilla extract

-1 1/2 tbsp cornstarch (for dusting)

-4 large eggs


*For the filling:

-250g heavy whipped cream (chilled)

-3 tbsp powdered sugar

-2 1/2 tsp vanilla extract

-strawberries (whole or chopped)


*For the face:

-Candy icing pens/writing icing tubes


Directions:

  1. Preheat the oven to 355F (180C) for a conventional oven/ 320F(160C) for a fan forced oven.

  2. Begin by sifting the flour a few times into a bowl. This allows for the sponge cake to be light and fluffy.

  3. In a separate bowl, beat the eggs, sugar, and vanilla until they are pale and fluffy. This should take about 6-8 minutes.

  4. Stir the baking powder into the flour with a whisk.

  5. Take the dry ingredients and slowly fold it into the beaten eggs. Fold until just combined using a rubber spatula, being careful not to knock any of the air out of the mixture.

  6. Line your sheet pan with wax paper and grease it well (you can use a 17x11inch for thinner sponge or a 10x15inch for thicker). Pour the cake batter into the pan and spread with rubber spatula. Give the pan a quick tap to knock out any air bubbles that may have formed.

  7. Place the pan in the middle rack of the oven and bake for 8-10 minutes. Check at the 8 minute mark as the cake can cook quickly. (use a toothpick or skewer to test. If after inserted and removed, the toothpick comes out clean, the cake is done.)

  8. Allow the cake to cool. When it is slightly warm, flip the cake onto a piece of wax paper that has been lightly sprinkled with cornstarch. Slowly peel away the wax paper from the cake and then lightly sprinkle the top of the cake as well. (this will prevent sticking)

  9. Slowly roll the sponge cake and allow for it to rest while rolled for 20-30 minutes (this will allow for easier rolling when filling is added later).


*To make the filling:

  1. Place the cream into a bowl and whip together with powdered sugar, and vanilla till stiff peaks are formed (approx. 8-10 minutes). Place in freezer for about 30 minutes to keep cream chilled.


*Assembling the roulade:

  1. Wash and chop some fresh strawberries and set aside for filling.

  2. Unroll the cooled sponge cake and spread evenly with the whipped cream. Sprinkle the strawberries over the top.

  3. Re-roll the sponge cake tightly but gently.

  4. Wrap in cling wrap and store in refrigerator for 1 hour before slicing.

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