Chef Chuck's Strawberry Roll Cake

Rotolo di Fragole


Celebrate Mother's Day with a refreshing light strawberry dessert. An elegant ending to a great meal, soft sweet sponge cake, fresh juicy strawberries, and whipped creamy cheese filling. Sprinkle in your favorite white chocolate and this becomes something special.
HAPPY MOTHERS DAY TO ALL THE MOMS

Strawberry Roll Cake


Cake
3 eggs
1 cup sugar
3 tablespoons warm water
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
pinch of salt
powdered sugar


Filling
1/2 pound fresh strawberries
1 cup whole milk ricotta
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
2 ounces white chocolate


Cake
Separate room temperature eggs, in a small bowl, whip whites and a pinch of salt, till stiff peaks form, set aside. In a large bowl beat egg yolks and sugar for 3 minutes, add one teaspoon of warm water at a time. Add vanilla, fold in egg whites a little at a time by hand. Fold in sifted flour and baking powder.
Pour into a 10x15 inch baking pan that is lined with parchment paper and butter. Bake at 375 degrees for 12 minutes. While the cake is baking, lay out a cloth towel, sprinkle a generous amount of powdered sugar. Turn out cake onto towel and while hot roll up cake. Place on a cooling rack for 30 minutes, with cloth over the cake. Unroll, trim edges.
Filling
In a small mixing bowl whip heavy cream till firm peaks appear, set aside. In the same mixing bowl add ricotta cheese, powdered sugar and vanilla beat for about 2 minutes, scraping sides. Fold in whipped cream.
Spread a thin layer of cream on cake, then cut up strawberries and shaved white chocolate. Roll up gently and place on a serving plate seam side down.
Decorate with more cream and a few strawberries and shaved chocolate.