August 2, 2014

Strawberry cream roll and a blog anniversary

So, Call me cupcake turned 5 about one week ago and I didn't celebrate.
5 years.
FIVE years of blogging!
Who would have thought? I have no trouble starting new projects but I definitely have a hard time finishing them. I'm just really, really happy that I didn't quit.
I often think about what my life would look like today had I never started this blog. But I will never know. I think about these things way too much.

I got these very dark, imperfect (but still beautiful) red strawberries the other day. They are probably the best strawberries I've had all summer. And I've had a LOT! I wanted to do these gorgeous strawberries justice so last night, I decided to celebrate Call me cupcake a little bit by making one of the easiest cakes I could think of, the "rulltårta". Or the swiss roll, cream roll or whatever you prefer to call them. Imagine a thin layer of cake, paired with sweetened whipped cream, a hint of vanilla and lemon and the most perfect strawberries and you have this cake.

Strawberry cream roll

Notes on this recipe:
-Be sure to read the instructions before you begin so you are prepared with baking paper and sugar before removing the cake from the oven.
-And yes, the oven temperature is correct in the instructions,  250°C (480°F).
-I usually let the cake cool underneath a clean kitchen towel. I don't know if this really does anything but I imagine it keeps the cake from drying out.
-Cake rolls sometimes break when you roll them, but I think that is completely acceptable considering how good they are.
-The best way to transfer the rolled cake to a serving dish is to carefully slide a very thin cutting board (I have a flexible one made in plastic) underneath and then move it to the plate. Voila!
-Store the roll in the fridge, covered with plastic wrap for about an hour or so before serving

3/4 cup + 1 1/2 tbsp (120 g) all purpose flour
1 tsp baking powder
1 tsp vanilla sugar
a pinch of salt
3 eggs, at room temperature
2/3 cup (140 g) granulated sugar + extra for rolling
1/2 tbsp water

200 g fresh strawberries + extra for decoration
1 cup heavy whipping cream
2 tbsp vanilla sugar or powdered sugar
finely grated zest from 1 lemon

Preheat oven to 250°C (480°F).
Cover a large baking sheet or even a roasting pan (one that fits your oven) with baking paper.
Mix flour, baking powder, vanilla sugar and salt in a bowl. Set aside.
Beat eggs and sugar until very pale and fluffy, about 5 minutes. Sift in the flour mixture, add the water and stir carefully until mixture is smooth. Spread mixture on the baking paper until thin, but not so thin that you can see the paper through the mixture (which also means, don't spread all the way to the edges of the sheet, that will make it too thin). Bake for 5 minutes. While the cake is baking, put a piece of baking paper (larger than the cake) on your work surface. Sprinkle sugar on the baking paper. Remove the cake from the oven, then carefully turn the cake over with the "top"facing down on the sugar. Carefully peel off the bottom piece of paper. Let cool completely.

Slice and cut the strawberries into very small pieces.
Whip the cream until soft peaks form, add sugar, lemon zest and about half of the chopped strawberries. Whip until stiff peaks form, then fold in the rest of the chopped strawberries.
Spread the filling over the cake, then carefully roll it. Transfer the cake to a serving dish and decorate with extra strawberries.

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  1. Happy, happy fifth anniversary, Linda! Your blog has brought so many joyous and delicious moments and you never cease to amaze and inspire me with your work. Actually, I was dreaming of your chocolate cream pie and chocolate mascarpone cake this morning; I really should make them again. Also, this rulltårta looks absolutely dreamy; such a classic. I still remember my mom making them when I was still a kid. Loaded with berries of course.

    Can't wait for more Call me cupcake recipes and for your new book this fall (!!).

    xoxo, Sini

  2. Dear Linda,
    To write a blog for 5 years is a commitment.
    To document it with the most beautiful photos is perfection.
    To maintain the interest of thousands and thousands of people is ............outstanding.
    Pop the cork on that Champagne.........Cheers xx Anita @ Let's Have Lunch

  3. Hello Linda!
    I think it´s the fisrt time I comment in your blog. Congratulations for the fifth anniversary, I love your recipes and all your work. You have an amazin blog and you are an inspiration.
    Thank you for sharing! Kisses from Portugal. :)

  4. Congrats! Your blog and photos inspiring me so so much! Thank you!

  5. Congrats!
    To tell the truth, exploring of food blogging life began from your blog)
    Call me cupcake was the first food blog, that made fall in love with blogging)

    By the way, you have an amazing talent for telling about food.After you described your perfect strawberries, I already had hunger)

    Keep going! Wish you and your blog all the best)

  6. wonderful cake and the pictures and the whole five-year-old blog! thanks for inspiration! greetings from Poland :)

  7. This looks amazingly yummy. Have to try.

  8. Sounds (and looks) delicious. I love these Swiss rolls...a great way to include whipped cream!

  9. Congrats on the blogoversary!! Five years sounds like a long time to a noob like me. :) The cake roll looks fab too! :D

  10. Happy 5th anniversary!!! You inspire and bring beauty and happiness into lives of so many people with your work (including me!!)! :-) P.S. My mum uses a similar recipe for a roll cake when she had unexpected guests and usually just fill it with homemade apricot or fig jam, some powdered sugar on top and... guests love it!

  11. Absolutely gorgeous :) Congratulations on your 5th year blogging, this roll definitely is the best way to celebrate.
    Have a nice weekend!

  12. I've been following your photos on Instagram, and *just* realized you had a blog! I'm in heaven - such a beautiful site. Congratulations on 5 years of blogging! I can't wait to get caught up. Count me in as your newest fan <3

  13. Congratulations and happy anniversary! Your blog is wonderful and this cake looks scrumptious!

  14. Happy 5 years Linda!! The internet is a better place with Call me cupcake - so happy for you. Thank you for everything :)

  15. Please do continue your great recipes and beautiful pictures!
    Thanks for being with us for 5 years & more to come!

  16. So gorgeous, the best way to celebrate those strawberries. Happy blog anniversary! :)

  17. Holy amazing! I'll take five - thanks. :)

    Congrats on the blogiversary!

  18. Happy blogoversary! :-) Love your blog! I hope I'll get to your cookbook some day, too.

  19. Congrats on 5 years! Your blog is beautiful, the photography is amazing :)
    I have followed you on bloglovin - if you could check out my new blog i would really appreciate it!
    Teri-May x

  20. Hi Linda, Congrats on your five year blogging! I really love your styling work, it's so transcendent, beautiful and rich, thank you for the inspiration! x, sara from portugal

  21. It looks absolutely delicious! Congrats on five years, that's remarkable!!

  22. Congratulations my sweet friend!! 5 years! and you are such an incredible inspiration to so many. thank goodness you didn't quit. i think blogging is nice that way, each post is a little mini creative project, great for minds such as ours - ;) My 6 year blog anniversary is this month, too - so nice to have known you for almost as long!! xoxo

  23. your birthday cake looks absolutely great - just the right kind of cake for turning 5! love the photos, and happy "birthday"!

  24. Yuuuum. Love, love the food you create. Wow! So happy to hear about your blog anniversary! 5 years is no joke. That's awesome :) Congrats!

  25. This roll looks absolutely stunning! Congratulations and Happy Birthday!

  26. Happy anniversary. Your blog is beautiful and a big inspiration for all of the new bloggers out there... Cheers! - Ice


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