Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries, diced
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Rolling pin
- Pastry brush
- Whisk
- Saucepan
- Bowl
- Electric mixer
- Baking sheet
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease the cake pan with butter.
2. In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the eggs, melted butter, oil, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, make the strawberry filling. In a saucepan, combine the strawberries, sugar, cornstarch, water, butter, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the strawberries are soft. Set aside to cool.
7. In a bowl, whisk together the heavy cream, sugar, and vanilla extract until stiff peaks form.
8. When the cake is done baking, let it cool completely. Once cooled, use a rolling pin to roll it out into a large rectangle.
9. Spread the strawberry filling over the cake, leaving a 1-inch border around the edges.
10. Spread the whipped cream over the strawberry filling.
11. Starting at one long edge, roll the cake up into a log. Place the log onto a baking sheet and refrigerate for at least 1 hour.
12. When ready to serve, slice the log into 1-inch slices and serve.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 15g
Carbohydrates: 35g
Protein: 5g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with coconut oil.
- Heavy cream can be substituted with coconut cream.
Variations:
- You can use any type of fruit for the filling, such as blueberries, raspberries, or blackberries.
- You can also add chopped nuts or chocolate chips to the filling.
Tips and Tricks:
- Make sure to roll the cake tightly so that the filling doesn’t leak out.
- If the cake is too sticky, lightly dust it with flour before rolling.
Storage Instructions:
Store the Schaumrolle in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Schaumrolle in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
Serve the Schaumrolle with a dollop of whipped cream and a sprinkle of powdered sugar.
Garnishes:
Garnish the Schaumrolle with fresh strawberries, chopped nuts, or chocolate chips.
Pairings:
Serve the Schaumrolle with a scoop of vanilla ice cream or a glass of cold milk.
Suggested Side Dishes:
Serve the Schaumrolle with a fresh fruit salad or a green salad.
Troubleshooting Advice:
If the cake is too dry, add a few tablespoons of milk to the batter before baking.
Food Safety Advice:
Always use fresh ingredients when making the Schaumrolle and make sure to store it in the refrigerator.
Food History:
Schaumrolle is a traditional German dessert that is made with a light and airy cake filled with fruit and topped with whipped cream.
Flavor Profiles:
This Schaumrolle is light and airy with a hint of vanilla and sweet strawberries.
Serving Suggestions:
Serve the Schaumrolle as a dessert after a meal or as a snack with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Sweet, Creamy, Fruity, Vanilla, Vanilla-Flavored