swiss roll cakes. Come On, roll roll roll
Strawberry roll
Ingredients
* Unsalted butter, for pan
* 8 extra-large eggs, room temperature, separated
* 1/2 cup granulated sugar
* 1/2 cup cake flour (not self-rising)
* 2 teaspoons sifted baking powder
* 1 1/2 teaspoons pure vanilla extract
* 1 pint heavy cream
* 2 tablespoons confectioners' sugar
* 1 quart strawberries
Directions
Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper. In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
Pour cake batter in prepared pan and spread evenly with the back of a spoon. bake until cake springs back when touched, abt 20mins.
set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla n 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half.
Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.
Festive ytule cAKE
Need!
1 pkg. 2layer cake mix, 4 eggs, 1 cup plain nonfat yogurt, 1/2 cup oil,
3 Tbsp. powdered sugar n 1/2 cup powdered sugar, sifted
1 (8 oz.) PHILADELPHIA Cream Cheese, 2 squares BAKER'S Semi-Sweet Chocolate, divided 3 Tbsp. Instant Coffee, 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Make It!
PREHEAT oven to 350°F. Line greased 15x10x1-inch baking pan with parchment or wax paper. Grease and flour paper; set aside. Place cake mix, eggs, yogurt and oil in large bowl; beat with electric mixer on medium speed 1 to 2 min. or until well blended. Spread 3 cups of the batter into prepared baking pan; tap pan gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 paper-lined medium muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean.
MEANWHILE, place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with the 3 Tbsp. powdered sugar. Invert cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at 1 of the short ends, roll up cake with parchment paper and towel. Cool on wire rack 30 min.
GRATE enough of the chocolate to measure 1 Tbsp. grated chocolate; set aside. Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until partially melted. Stir until completely melted. Beat the 1/2 cup powdered sugar and the cream cheese spread in small bowl with electric mixer on medium speed until well blended. Stir in melted chocolate.
UNROLL cake; remove paper and towel. Spread cake with cream cheese mixture; roll up. Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into whipped topping; spread over log. Refrigerate at least 2 hours. Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.
**Kraft KitchenTips ;Wrap tightly and freeze up to 1 month. Thaw in refrigerator, then garnish just before serving. Lightly run the tines of a fork through the frosted yule log to resemble the bark on a log
For Rum favour, just brush the syrup on the cake
* 1/4 cup water n sugar * 2 tablespoons light rum
make rum syrup: In a small saucepan, combine the water and sugar. Bring to a boil; reduce heat and simmer until sugar has dissolved abt 3mins. Remove from heat; add rum then let cool completely.