Several weeks have passed since it was Hayley’s birthday. To continue with our tradition she dug through the baking recipe books and picked out the cake she wanted. The rule is: she picks the cake, I have to make it, doesn’t matter if I have made it before, or if i am even confident that I can make the cake, I have to make the cake of her choice.
This is great for two reasons, one, she gets a fantastic homemade birthday cake, two, I push the limits on my baking skills.
So what was this years choice? It comes from a lovely Williams and Sonoma Cake cookbook, that I wouldn’t normally have picked up, but it was $9 at Costco 🙂 It was a Strawberry Roulade. Which is a fancy way of saying, sponge cake layered with whipped cream and strawberries, then rolled up and iced 🙂
That is neither here nor there, this years choice was much easier in the end than last years choice of Angel Food cake, which tasted good, but was a minor disaster because it fell, that is a whole different post.
Now that I am done rambling about past disasters, I can happily say the only glitch with this cake was that I didn’t roll it tight enough (apparently I haven’t been making Sushi enough at home these days.)
This cake was made extra special as this weekend was the first weekend on the year that fresh Ontario strawberries were available at a reasonable price. So this cake was packed full with delicious local strawberries.
On to the cake. There are two different sets of ingredients/directions, one for the cake, and one for the filling and icing. I recommend being uber prepared and having *all* the ingredients for both measured and read to go as the filling is prepared while the cake is cooling, and you need to fill and roll the cake completely cools.
Sponge Cake recipe (http://wegottaeat.com/discover/recipe/44797)
Strawberry Roulade Recipe (http://wegottaeat.com/discover/recipe/44801)
So, I will definitely try my luck with a roll style cake again, maybe I will make a nice chocolate log for the big family Christmas gathering this year 🙂