Bob's Red Mill Sweets to the Sweet

Rolled Strawberry Cream Sponge Cake

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This gorgeous dessert is perfect for Valentine’s Day, or whenever you want to make someone feel extra special.

Cake

Filling

1 cup Bob’s Red Mill ® Unbleached White Fine Pastry Flour 1 tsp Baking Powder ½ tsp Salt 4 Eggs, separated and at room temperature ¾ cup Granulated Sugar, divided

8 oz Cream Cheese, room temperature 4 Tbsp Butter, room temperature

1 cup Powdered Sugar, sifted ¼ cup Strawberry Preserves Zest from one Lemon

In a stand mixer fitted with a paddle attachment, beat cream cheese and butter on high speed for 1 minute. Add powdered sugar and preserves and beat on medium-high speed until creamy. Remove bowl and fold in lemon zest. To Assemble Gently and slowly unroll the cake. Spread filling evenly on top, leaving a 1-inch border around the sides. Gently re-roll the cake (without the towel) as tightly as possible. (NOTE: Filling may try to escape out of the sides, and that’s okay!) Wrap in plastic wrap (or place on a tray and wrap with plastic), then refrigerate for 20–30 minutes. Dust with powdered sugar before serving.

2 Tbsp Buttermilk 1 tsp Vanilla Extract 1 cup Powdered Sugar

Preheat oven to 350°F. Grease a 10 x 15-inch baking pan with butter and line with parchment. Butter parchment. Sift cake flour, baking powder and salt together. Set aside. Add egg whites and ¼ cup granulated sugar to the bowl of a stand mixer fitted with a whisk, and beat on high speed for 4–5 minutes, or until stiff peaks form. Transfer to another bowl. Add yolks, remaining sugar, buttermilk and vanilla to stand mixer and beat on high speed until light. Add half the whites, gently mix for a few seconds, then add remaining whites and gently mix for another few seconds, just until incorporated. Finally, add flour mixture and fold it in on low for 10–15 seconds. Do not overmix. Spread batter into prepared pan. Bake for 15 minutes, until it springs back to the touch. Spread a thin kitchen towel on the counter, coat with powdered sugar and invert cake onto it. Peel off parchment paper. Starting with the narrow end, slowly roll the cake up with the towel. Set aside, rolled up, to cool for 45–60 minutes.

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET