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Alright, don’t linger, let’s approach this vanilla cake roll menu with 21 components which are surely easy to obtain, and we have to process them at the very least through 15 ways. You should invest a while on this, so the resulting food could be perfect.
Ingredients for Vanilla Cake Roll:
- You need for VANILLA CAKE
- Prepare 6 of large eggs, seperated
- Need 1/2 tsp cream of tarter
- Make ready 1/4 cup - buttermilk, at room temperature
- Prepare 1 1/2 cup for granulated sugar, divided use
- You need 1 1/2 tsp - vanilla extract
- You need 1 1/4 cup cake flour
- Get 1/2 tsp baking powder
- Provide 1/2 tsp salt
- You need of confectioners sugar for dusting
- Prepare STRAWBERRY CREAM FILLING
- Prepare 1 cup for heavy whipping cream
- Make ready 1/3 cup for good quality strawberry preserves
- Make ready 3 tbsp - confectioner's sugar
- You need 1/2 tsp vanilla extract
- Need for drops of red food color, optional
- Give of VANILLA BUTTER CREAM FROSTING
- Make ready 1 of recipe Creamy Vanilla Cream Frosting, recipe attached in direction step #15
- Prepare - GARNISH
- You need 1/4 cup for sprinkles, I used red, white and blue this time. Any color for any occasion is great
- Provide for fresh strawberries and blueberries
Vanilla Cake Roll steps:
- Preheat oven to 350. Spray a 15 ×10 by 1 inch jelly roll pan with non stick spray. Line pan with parchment paper and spray paper with non stick spray
- Have egg whites in one large bowl and egg yolks in another large bowl and have them at room temperature
- Whisk flour. baking powder and salt in a bowl, set aside
- Beat egg yolks and buttermilk until light in color and increased in volume. Beat in 1 cup of the sugar and vanilla until well mixed
- Stir in flour mixture. Making sure it's mixed well but don't overmix
- With clean and dry beaters beat egg whites and cream of tarter until soft peaks form, slowly add remaing 1/2 cup sugar and beat until glossy peaks form
- Fold 1/4 of egg whites into egg yolk mixture then fold in remaining in 3 more additions.
- Spread batter evenly in prepared pan.Bake 16 to 18 minutes until golden and not sticky to touch and it springs back when touched
- Cool 5 minutes on rack in pan. Run a knife around edges of cake to unstick any edges if cake
- After cake cools 5 minutes invert onto confectioners sugar dusted kitchen towel. Carefully peel off parchment paper
- Roll cake up in towel, into a roll. Cool in towel on rack
- MAKE FILLING
- Beat cream until soft peaks form, add strawberry jan, confectioner's sugar and vanilla and beat until stiff peaks form. Add drops of food color now if you want a darker pink color.
- Unroll cooled cake and spread strawberry cream over cake
- Roll cake up, using towel as a guide to tightly roll. Place seam side down on pan and frost withe Creamy Buttcream Frosting recipe attached below, and decorate with sprinkles, strawberries and blueberries. Cake should be stored in refigerator - - https://cookpad.com/us/recipes/367337-basic-creamy-vanilla-buttercream-frosting
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