Smell of Rosemary- a blog about great food, great recipes and great photos.
This blog is designed to help you eat well and eat healthy. Before I blog about a recipe, I personally try each recipe to ensure it is one you will enjoy.
In some small way, I hope this blog will make your life easier, happier, and always full of flavor.
Ricotta Cream Cake Roll with Strawberry Sauceis truly
a delicious and uncomplicated dessert, and you cannot go wrong with the marriage of strawberry
sauce and ricotta cream with vanilla infused sponge cake. The recipe can
be made in slightly more than an hour, it stores well in the refrigerator and the assembly
(just before serving) of the dessert is a jiff. It is an impressive finale of any summer dinner party.
Ricotta Cream Cake Roll with Strawberry Sauce
Ingredients for cake roll
4 egg yolks 1/3 cup of
sugar ½ teaspoon of
vanilla 4 egg whites 1/3 cup of
sugar ½ cup of
flour 1 teaspoon
baking powder Butter for
greasing baking pan, and parchment paper Powdered sugar for dusting
Preheat oven to 375 degrees F.
Butter large rimmed cookie sheet pan, or 15 x 10 x 1 inch jelly
roll pan. Cut piece of parchment paper large enough to cover bottom part of
baking pan, and butter again.
In a large mixing bowl beat eggs, vanilla and
1/3 cup of sugar, for about 5 minutes or when egg yolks are pale yellow and
sugar is almost dissolved.
In another clean bowl,
beat egg whites until soft peaks, gradually add another 1/3 cup of sugar, and
beat until stiff peaks form. Set aside.
In a small mixing bowl, whisk ½ cup of flour and 1 teaspoon of baking powder.
Gently fold together egg yolks and egg whites, add flour and
baking powder mixture, folding it as well.
Using a large spatula, transfer dough to prepared baking pan
and spread it evenly.
for 12 to 15 minutes. Remove cake from the oven, and immediately loosen the
edges of the cake and turn the cake over and place it on a kitchen towel dusted with powdered
Remove the parchment paper, and gently roll the cake with the kitchen towel, starting
from one of the short sides.
Cool cake completely on the wire rack for about 1 hour.
Ingredients for ricotta cream
1 cup of
1 cup of
heavy whipping cream
½ teaspoon of vanilla
To make the ricotta cream, beat ricotta, sugar and vanilla,
until creamy. Add heavy whipping cream, and continue beating, until mixture is
thick and spreadable.
Ingredients for strawberry sauce
fresh or frozen strawberries (thaw if frozen)
2 tablespoons of sugar
To make the strawberry sauce, process strawberries and sugar in
electric blender, until fruit is liquefied and sugar dissolved.
To make cake roll, unroll the cake, and spread ricotta cream on the
cake, leaving about a 1 inch of edge free of filling.
Roll up the cake and filling, and chill for about 2 hours.
Serve ricotta cream cake roll with strawberry sauce. Enjoy.