Strawberry Roulade Cake with Whipped Cream Frosting

Directions:

1. Set a rack in the middle level of the oven and

preheat to 350 degrees. Grease a jelly roll pan with butter or cooking spray.

Cut a piece of parchment paper to fit the bottom of the pan and lay it in the

pan. Butter or spray the parchment.

2. Half-fill a medium

saucepan with water and bring it to a boil over high heat. Lower the heat so

the water is simmering.

3. For the genoise cake,

whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty

mixer. Place over the pan of simmering water and whisk gently until the mixture

is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to

the mixer and, with the whisk attachment, whip on medium-high speed until the

egg mixture is cooled (touch the outside of the bowl to tell) and tripled in

volume. The egg foam will be thick and will form a slowly dissolving ribbon

falling back onto the bowl of whipped eggs when the whisk is lifted.

4. While the eggs are

whipping, stir together the flour and cornstarch.

5. Sift one-third of the

flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour

mixture, making sure to scrape all the way to the bottom of the bowl on every

pass through the batter to prevent the flour mixture from accumulating there

and making lumps. Repeat with another third of the flour mixture and finally

with the remainder.

6. Scrape the batter into the

prepared pan and smooth the top.

7. Bake the gênoise for about

17-20 minutes, or until well risen, deep gold, and firm to the touch.

8. Immediately use a small

pairing knife to loosen the cake from the sides of the pan. Invert the cake

onto a rack and peel off the paper then re-invert onto a kitchen towel dusted

with confectioners sugar, set the paper aside. Gently roll the cake into a

jelly roll starting with the short side facing you. Set aside and let cool.

9. To make the filling, rinse

the strawberries. Select 4 or 5 of the best berries to use for decoration and

refrigerate them. Hull and slice the remaining berries. Combine the sliced

berries with the sugar and lemon juice in a bowl and refrigerate for 1 hour.

10. Drain the berries,

reserving the juice. In a medium bowl, whip the cream until soft peaks form

then stir in the vanilla. Fold in the berries.

11. To assemble, gently

unroll the genoise. Moisten the cake with the reserved strawberry juices.

Spread with the filling and roll it up, wrapping it tightly in the paper. Place

in the freezer while the frosting is being prepared.

12. Whip the ¾ cup heavy

cream until soft peaks form. Add in confectioners sugar and vanilla extract.

Continue whipping until stiff peaks form. Remove cake from freezer and place on

a platter. Frost cake with the whipped cream. Decorate with fresh

strawberries.

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