Strawberry Swiss Cake Roll

Let me preface this post by saying I'm not really a fancy kinda girl. (And now I have "Fancy" by Reba going in my head!) I'm a hillbilly, and quite happy about it. Once in a while though, I have the desire to try something that's fairly fancy. 

I've never made any "roll" before. No pumpkin roll, etc. However, I got silicon mats recently (some just before Christmas, and more for Christmas) and I thought that would make it easier, so.... I jumped out of my box. 

And whoa, was it worth it. This swiss cake roll is heavenly. You can use any freeze-dried berries or fruit, so you can change the flavor as desired. (I found strawberries at Aldi's, so that's what I went with.) Personally, I think that it could use more strawberry flavor, but that's a preference thing. 

I do think the use of silicon mats made this process much easier than without. If you don't have any, sub parchment paper in the pan and a clean towel for after the cake is done. 

Comments are loved! What's your favorite "fancy" dessert?

Printable Recipe

Strawberry Swiss Cake Roll

Ingredients

For the batter:

• 4 eggs, separated
• ½ cup + ⅓ cup sugar, divided
• 1 teaspoon vanilla
• ½ cup flour
• ⅓ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• ⅓ cup water

For the Filling:

• ½ cup freeze dried strawberries, crushed finely
• 8 ounces cream cheese, room temperature
• ½ teaspoon vanilla
• pinch of salt
• 1 cup powdered sugar, divided
• 1 cup heavy whipping cream

For the Ganache:

• 3 ounces semi-sweet chocolate chips
• 6 tablespoons heavy whipping cream

For the Topping, optional:

• Redi-whip or cool whip
• fresh strawberries, chopped

Directions

For the cake:

1. Preheat oven to 350°. Line a 10”x15” jelly roll pan with a silicon baking mat and grease heavily.
2. In a mixing bowl, beat egg whites until soft peaks form. Slowly add in ½ cup sugar and beat until stiff peaks. Beat for 3 minutes, then add remaining ⅓ cup sugar and vanilla. Beat for 2 more minutes.
3. In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ cup water to a large bowl with the egg yolks. When thoroughly mixed, fold the batter into the egg whites a little at a time.
4. Spread batter into the prepared pan and bake for 12-15 minutes until toothpick come back clean and cake springs back when lightly touched.
5. Meanwhile, coat a silicone baking mat with powdered sugar.
6. When the cake is done, immediately invert it onto the mat. Remove the first silicone mat, and then roll up the cake starting at the narrow end. Let it cool completely.

For the Filling:

1. In a large mixing bowl using a whisk, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove to a separate bowl.
2. In a large mixing bowl, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, strawberry powder, vanilla, and salt.
3. Fold in whipped cream until combined.
4. Carefully unroll the cake. Spread the filling evenly over the entire surface and then roll the cake back up.
5. Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.

For the Ganache/Finishing:

1. Heat the whipping cream in microwave for 45 seconds or until hot, then add the chocolate chips. Cover and let it sit for two minutes; stir until smooth. Let the ganache cool slightly before pouring and spreading over the cake.
2. If desired, top with more redi-whip or cool whip and strawberries.
3. Slice and serve. Store leftover cake in the fridge.

Yield/Time

12 servings

5 ½ hours (start to finish)

Nutrition Facts

324

Source (for original): Spend With Pennies

Perfect Pumpkin Pie

With all the things I enjoy that have pumpkin in them, it may be a surprise that I don't like pumpkin pie. I think it's the texture. I don't mind the taste, the texture is just... weird.

However, since plenty of people in my family do enjoy pumpkin pie, I started making it for the holidays a few years ago. (And it's slightly hard to make a recipe when you can never judge if there is anything that needs to be changed about it....) Apparently, it's quite awesome.  I'll take their word for it, because I've tried it and thought "meh, it's still pumpkin pie." 

So, if you haven't decided on what to make for dessert for Christmas.... everyone (but me) loves pumpkin pie! This is exceptionally easy to make, too. I haven't seen or played with other recipes, for the simple reason that this is so easy and I never get any complaints or "maybe you should try doing x" comments.

One thing that could be fun to do (and I did this with my apple pies too) is use cookie cutters to make pretty designs around the edge. Obviously, for pumpkin pie, I wanted cookie cutter pumpkins on top! I wish I had some smaller cookie cutters, but since no one wants small cookies.... I don't. ;)

Remember, comments are love! 
     

(Oh, and I apologize profusely for the picture. I made this one for Thanksgiving, and forgot to take a picture til I got to Mama's. At that point, I didn't have the camera; just my cruddy camera phone. The shine on the top of the pie was some slight condensation; I had to put the warm pie in the carrier for the trip. Oops.)

Perfect Pumpkin Pie

Ingredients

• 1/2 Teaspoon salt
• 1 1/4 Cups all-Purpose flour
• 1/4 Teaspoon Salt
• 1/3 Cup shortening
• 4-5 Tablespoons cold water
• 15 Ounces canned pumpkin
• 14 Ounces sweetened condensed milk
• 2 Large eggs
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoon ground ginger
• 1/2 Teaspoon ground nutmeg
• Redi-whip

Directions
If using a store-bought crust, skip the first 5 ingredients and steps 2-5, and prepare crust as directed.

1. Heat oven to 425°. 
2. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture, gently toss with a fork. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form pastry into a ball.
3. On a lightly floured surface, slightly flatten pastry. Roll pastry from center to edges into a circle about 12” in diameter.
4. Wrap pastry circle around the rolling pin. Unroll into a 9” pie plate. Ease into pie plate without stretching it.
5. Trim pastry to ½” beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired.
6. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into crust.
7. Bake 15 minutes. Reduce oven temperature to 350°; bake an additional 35-40 minutes or until knife inserted 1” from crust comes out clean. Cool. Garnish as desired.

Yield/Time

Serves: 8 Yields: 1 pie

Prep Time: 15 Cook Time: 50

Source (for original): Taste of Home for the pie itself, Better Homes & Gardens Cookbook for the crust