Patricia O'Neill from Granger, Ind., was seeking a recipe for making rolled sponge cake filled with strawberry-flavored whipped cream. She said she enjoyed this cake at a wedding when she was a child and has tried to reproduce it but has always failed miserably.
I located a delicious and relatively easy recipe for a strawberries-and-cream sponge cake roll on noemptychairs.me, a blog about "good food and good times around the kitchen table," written by Kelly Smith from Pittsburgh. As Smith explained, she adapted this recipe some years ago from a similar one in a Southern Living Annual Cookbook from the 1980s, and it is now one of her favorite special-occasion cakes.
While some novice cooks might consider a rolled sponge cake a tricky thing to make, it just takes a little practice to get it right. The real key is to not overbeat the egg whites and to take care when combining the whites with the yolks. Thanks to the whipped cream frosting on this roll, even if it cracks a little as you roll it up, no one will ever notice. This light, luscious, and not overly sweet cake is chock full of fresh fruit and is as pretty to look at as it is good to eat.
Brenda Cox from Raleigh, N.C., is looking for a baked spaghetti recipe that uses tomato soup. Her mother used to make this dish in the 1950s and '60s and she has tried without success to recreate it.
Maria Brennan from Glen Arm is looking for a recipe for Greek shrimp that used to be served at the Forty Phantoms restaurant located on Park Avenue in downtown Baltimore. The restaurant closed many years ago but she said its Greek shrimp with a thin (possibly egg white) coating and oregano was "really fantastic" and she has always wanted the recipe.
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Strawberries and cream sponge cake roll
Makes: 10-12 servings
5 egg yolks
1 teaspoon vanilla
5 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sifted powdered sugar
1/2 cup flour
1 quart strawberries, sliced
2 tablespoons sugar
2 cups whipping/heavy cream
1/2 teaspoon vanilla
2-3 tablespoons powdered sugar
whole strawberries for garnish
Preheat oven to 350°F. Line a 15×10" jellyroll pan (or cookie sheet with sides) with wax paper and spray with cooking spray (cooking spray with flour in it for baking works great).
Beat egg yolks until light and lemon colored. Stir in vanilla. In a separate bowl, beat egg whites until foamy. Add cream of tartar and salt, beating until stiff. Fold in ¾ cup powdered sugar. Gently fold in egg yolk mixture. Fold in flour. Spread batter in pan. Bake at 350°F for 10-12 minutes (do not let cake brown).
Using a fine mesh strainer, sift a small amount of powdered sugar on a linen towel. Turn hot cake out onto towel. Carefully peel off waxed paper. Roll up cake in the towel. Cool on a wire rack.
Combine strawberries and 2 tablespoons sugar; let sit for 5 minutes. Beat whipping cream until foamy. Add 2-3 tablespoons powdered sugar and ½ tsp vanilla, beating until soft peaks form. Unroll cake. Spread cake with berries, then half of the whipped cream. Reroll cake. Place on a serving plate. Frost with remaining whipped cream. Garnish with whole strawberries. Chill until serving time.