Oma’s Rolatti- Strawberry Cream Roll

“whipped cream isn’t whipped cream at all if it hasn’t been whipped with whips….”
-Roald Dahl, Charlie and the Chocolate Factory

This is a Jelly Roll cake that makes the perfect Strawberry Shortcake. You can use any beautiful, ripe fruit and you can cut the cake into squares and stack it instead of serving it rolled.

 It is a dessert you must prepare and eat the same day.

Oma is an amazing woman. Oma is the mother of my favourite brother-in-law.

 Everyone calls her Oma. She is a fantastic cook and an even better baker. As a child it was always so nice to go to her house because it was always filled with laughing people and lots of food. Last year my favourite sister, who is luckily married to my favourite brother-in-law compiled many of her recipes and this is one of them. A taste of Springtime!

What you need:

  • 4 egg whites (room temperature)
  • 1/4 cup sugar
  • 1/2 tsp cream of tartar
  • 4 egg yolks 
  • 2 whole eggs (room temperature)
  • 1/2 cup sugar
  • pinch salt
  • 125 grams all purpose flour (I weighed it and its 1 cup)
  • 75 grams corn starch (I weighed it and its 1/2 cup)
  • splash of real vanilla
  • icing sugar
  • 1/2 tsp baking powder (this was not in Oma’s recipe- so it is optional)
  • 10×13-10×15 sheet pan- lined with parchment- buttered and floured
Step 1: I like to measure and get everything ready before starting. This way I don’t forget anything.
Step 2: Slice some beautiful fruit to add to the roll and also more for serving. Add a tsp of vanilla sugar and let sit while making the cake. If  you do not have vanilla sugar add 1 tsp vanilla and 1 tsp of  sugar. 
Step 3: In a stand mixer with the whisk attachment beat 4 egg whites, 1/2 tsp cream of tartar and 1/4 cup sugar. Beat until thick and forms medium peaks. Approx 4 minutes on medium/high speed. Scrape into bowl, cover and refrigerate.
Step 4: Mix corn starch and flour in a separate bowl.
Step 5: Beat the egg yolks plus the 2 whole eggs on medium speed. Add 1/2 cup sugar and pinch of salt.
Step 6: gently fold in the flour mixture a third at a time and  then alternate folding in the egg whites until just incorporated. You need to fold it in gently to try not to deflate the eggs you have whipped too much.
Step 6: butter and flour pan using a parchment paper liner. You butter and flour parchment as well.
I used a 9×13 sheet (also called a quarter sheet pan) but I think it would be better if you use a 10×13 or 10×15. The larger pan will make a bigger, thinner cake which is easier to roll and fill.
Step 7: bake at 350 degrees F for 10-14 minutes. Immediately run knife around edges and loosen. Take a clean tea towel and place a piece of wax paper on top. Sprinkle icing sugar all over the wax paper and then gently tip over pan so that the cake top lands on the icing sugar waxed paper. Peel off parchment and sprinkle more icing sugar over the bottom layer. Then immediately roll the cake with the tea towel. and let sit until at most 1 hour before serving. (sorry I didn’t take pictures of this stage)
Step 8: whip cream with a few tbsp of vanilla sugar and a bit of vanilla or rum
Step 9: unroll the cake -it might stick and it might break but as you can see it still will turn out yummy.
Step 10: fill with some strawberry jam (I made my own last summer) some fresh fruit and cream. If you prefer you can fill with jam and whipped cream and then use the strawberries as a topping.
Step 11: Eat immediately!!

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