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
Cake
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
Filling
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
Cake
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.
Filling
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.