Strawberry Sweet Heart Cake

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Strawberries and cream were made for each other.  Kinda like peanut butter & jelly, Mona Lisa & da Vinci, and Kim & Kanye…..but way better.  If you’re still looking for that perfect, unique dessert to make for your sweetie this Valentine’s Day, I have the perfect recipe for you: Strawberry Sweet Heart Cake.  It’s a lighty, fluffy, white cake filled with sweetened whipped cream and strawberries.  What makes this cream roll extra special is that it’s not a roll at all.  In order to make it more Valentine’s-ish I made it into the shape of a heart. How do you do that, you ask?  When rolling up your cake and filling, roll from each end until they meet half way.  I piled a little bit of extra filling in the center so that it would fill the bottom point of the heart.  You may have to do a little reshaping with your hands to get it just right, but your sweetie will love you for the extra effort.  Enjoy!

valentinescake1

STRAWBERRY SWEET HEART CAKE

Ingredients:

4 large eggs, separated

1/2 cup granulated sugar

3/4 cup all-purpose flour

3 tablespoons corn starch

1 teaspoon baking powder

1 cup whipping cream

3/4 cup powdered sugar

1 packet gelatin (plain gelatin like Knox brand)

1 1/2 cups diced strawberries

Directions:

Line jelly roll pan with wax paper and spray generously with non-stick cooking spray.

Preheat oven to 400 degrees.

In small bowl, sift together flour, cornstarch, and baking powder.  Beat egg whites with 4 tablespoons of water until stiff.  Gradually beat in granulated sugar.  Stir in egg yolks.  Fold in flour mixture.

Spread batter in prepared pan.  Bake 8 to 10 minutes.  Remove from pan and let sit for 5 minutes.  Turn cake onto a dish towel dusted with powdered sugar.  Gently roll up from each short end until they reach the middle.  Turn upside down and let cool completely.

Beat together whipping cream, powdered sugar, and gelatin until stiff.  Fold in strawberries.

Unroll cake and spread cream filling evenly over cake making sure the filling reaches the edges.  Reroll cake tightly from each end.  Turn filled roll upside down and shape into a heart shape with your hands.  Refrigerate for 2 hours before slicing.  Serve with extra strawberries or dust with powdered sugar, if desired.  Enjoy!

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