Easy Sourdough Strawberry Cake Roll

I have never made a cake roll but this easy sourdough strawberry cake roll has many steps but, not difficult to make.

Easy Sourdough Strawberry Cake Roll Video

Beginner Sourdough Equipment for Strawberry Cake Roll

SPATULA

I love using my spatula to mix and get every morsel combine while mixing and into the baking pan.

GRATER

I need a grater often because I am obsess with adding zest into not only my cake recipes but, everything!

MEASURING SPOONS

In baking one thing I have learned, is MEASURE everything such as baking soda.

CITRUS JUICER

Juicing lemons, limes and oranges is an everyday occurrences in my kitchen. My citrus juicers is a great tool to have and helpful.

MIXING BOWL

A good set of mixing bowls that are not plastic makes baking amazing. Glass, ceramic, or stainless steel is great when baking because the bowls do not leach or retain past flavors.

KITCHEN SCALE

Many sourdough lovers use a kitchen scale to measure the weight of ingredients to create beautiful sourdough recipes.

SERRATED KNIFE

A long-serrated knife is essential with finishing this sourdough strawberry cake roll. I use a serrated knife to cut my cake into rolls without any issues.

Parchment Paper

Heat-resistant and create a non-stick surface parchment paper is important to prevent sticking an release the roll from the from the baking surface.

Cookie Sheets

Most of my cookie sheets have a rim to create not only for cookies but, other sweet treats. Use cookie sheets that are shiny and light. Dark cookie sheets can cause browning of baked goods.

9 Sourdough Tips for Beginners

Water quality is important. Make sure you do not use city water or water that is chemically treated because it will breakdown your wild yeast. Use filtered water or bottled water.

Sourdough Starter should be warm but not hot. I like a good starter to be around 70-80 degrees. If your home is cooler place by a fireplace or furnace.

Check your humidity; you need a moist starter that is hydrated.

Cover your sourdough starter with cheese cloth or tea towel, secure with a rubber band. Covering your starter will help to keep pest out and prevent it from drying out.

Bubbles in your starter is a great sign that your sourdough starter is alive and working.

Texture of your sourdough starter should be tacky

Smell of your sourdough starter will be sour.

Sourdough must be feed daily, or it will go dormant or die.

If you cannot feed your starter daily because of vacation, cover with an airtight lid and store in the refrigerator. When ready to use sourdough starter pull out about twenty-four hours beforehand. Feed your starter and use in twenty-four hours.

BENEFITS OF STRAWBERRIES

First, can I just say, there is nothing better than fresh picked wild strawberries from a garden to create this strawberry cake roll recipe.

Strawberries can be grown in varies variety and are a perennials.

Here on the homestead strawberries remind us of summertime but, they are no stranger during the winter months.

On the homestead, when we cannot get our hands on freshly picked organic strawberries, we buy frozen or in the produce section from our supermarket.

Now we know berries in the summer are ultimate and summertime is the best time for the best tasty strawberries but, in Michigan we do what we can to get some berries in the farmhouse weekly.

This gorgeous berry called a Strawberry are a consider a superfood around here with their sweet taste and many benefits. Strawberries are loaded with vitamin C, potassium and fiber and essential for your health. Having berries in your diet will help with fighting infections and viruses.

After eating a bowl of strawberries you will have digested your daily intake.

The bright color of red that each berry will provide antioxidants that can help fight cancer and heart disease.

Also, did you know that strawberries have helped lower cholesterol levels. Strawberries contain a of anthocyanins, which is a powerful antioxidant. This bright red berry can dilate blood vessels and lower inflammation.

Easy Sourdough Strawberry Cake Roll Recipe

I have never made a cake roll but this easy sourdough strawberry cake roll has many steps but, not difficult to make. Cake, cream and strawberries who would not a slice of this sourdough strawberry cake roll.

Ingredients

• 2 pints of strawberries; hulled
• 3 tablespoons of organic cane sugar
• 2 teaspoons of freshly squeezed orange juice
• 3/4 cup heavy cream
• 1/4 cup of sour cream
• 1/ teaspoon of pure vanilla extract
• 5 large farm fresh eggs, room temperature and seperated
• 1/2 cups of organic cane sugar
• 1/2 cup of sourdough starter or discard
• 1 teaspoon of pure vanilla extract
• 1 cup of all-purpose flour
• 1/2 teaspoon of sea salt
• Powdered Sugar for dusting
• Oil for greasing pans and parchment

Sourdough Strawberry Cake Roll Topping

First, let’s start with the topping, take one cup of strawberries and toss two tablespoons of sugar and the orange juice. Set aside along with the remaining strawberries.

Sourdough Strawberry Cake Roll

Preheat your oven to four hundred degrees and place your rack in the center of the oven. Next, take a rimmed baking sheet and grease and place parchment paper on top. Grease your parchment paper as well!

Second it is time to make the cake, in a stand-up mixer with your whisk attachment beat egg whites until peaks form. Once peaks have formed add, half cup of sugar. Set aside.

Third, in your mixer beat egg yolks, 1 teaspoon of vanilla extract until it is thick. Add flour and salt slowly.

Fourth add your egg white mixture to your yolk mixture by folding in.

Fifth, pour the batter onto your rimmed, parchment paper pan evenly. Bake your sourdough cake roll for ten minutes. Your cake roll should spring back. Once cake roll is bake transfer to a wire rack. Place a tea towel over sourdough strawberry cake roll to cool.

Run a serrated knife around the edges of your cake roll to loosen the sides. Dust cake with powder sugar and take another piece of parchment paper and place on top of cake. Slowly and carefully flip sourdough strawberry cake roll over.

Sourdough Strawberry Cake Roll Filling

Sixth, it is time to make the filling. In a chilled bowl add sour cream, heavy cream and half teaspoon of vanilla extract. Drain your berries reserving the juices for later. Fold only berries into the cream. Remove the parchment paper from the cake and then spread filling on the cake leaving a half inch border all around.

Seventh, the bottom parchment paper should be intact. Take a large piece of saran wrap and place under the parchment paper. Slow roll the cake roll; tightly. Wrap saran wrap and secure the ends. Place in refrigerator for two-twenty-four hours.

Finally, pull roll from the refrigerator and remove saran wrap and parchment paper. Take your serrated knife and slice ends and the roll into two – three-inch pieces. Sift powder sugar on the cake.

Finally, take remaining strawberries and reserve juices and mix together. Garnish your sourdough strawberry cake rolls with the reserve strawberry mixture.

Serve with coffee and tea at your next dinner party!

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