Strawberry and Fresh Cream Roulade
- For the sponge cake
- 6 eggs (separated)
- 6 ozs sugar
- 2 tsps Vanilla
- 1 pinch salt
- Lemon peel (zested)
- 6 ozs Pastry flour
Preheat the oven to 210°C convection, 400°F convection (or 425°F non-convection). Line a baking sheet with parchment paper.
Beat egg whites to stiff peaks. In another bowl beat together egg yolks, sugar, and vanilla until foamy and light in color. Add the flour, lemon zest, and salt to egg yolk mixture and stir until combined. Fold in the egg whites. Spread the mixture evenly onto the prepared pan and bake until golden brown, about 7 to 10 minutes. Pull cake from the sheet pan using parchment paper and cool on a wire rack.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes.
Wash all strawberries. Dice one third of the strawberries and purée the rest with powdered sugar, lemon zest, and sugar, until smooth and the sugar has dissolved.
Beat the whipping cream to firm peaks. Remove a third of the whipping cream and mix it smooth with the cream cheese.
Place the softened gelatin sheets in a small saucepan over low heat and stir until dissolved. Add 1 to 2 tablespoons of the cheese mixture to the pan and stir until well combined. Add the gelatin mixture to the cheese mixture and stir until well combined. Stir in the pureed strawberries. Fold in the remaining whipped cream.
Spread the whipped cream mixture evenly over the cake. Sprinkle with the diced strawberries. Roll up the roulade. Place on a serving tray seam side down and refrigerate for 3 hours, allowing the cake to set.
Before serving, dust the cake with powdered sugar.