Strawberry Roll Cake (Swedish Rulltårta)

Make the Strawberry Filling: Combine all ingredients in a medium saucepan. Place the pan over medium heat and stir occasionally until the mixture begins to bubble. Reduce the heat to medium low and continue to cook until the strawberries become saucy and tender, about 5-7 minutes. Remove from the heat and cool to room temperature. Cover and refrigerate until ready to use. Filling should be completely cool before assembling the cake. (Filling can be made up to a week in advance).
Make the Vanilla Cream Filling: Whisk egg yolks, butter, cornstarch, half and half, sugar and salt together in a medium saucepan. Place pan over medium low heat and whisk constantly until mixture is smooth and thick, about 3-5 minutes. Strain mixture through a fine mesh strainer into a clean bowl. Stir in vanilla. Place a piece of parchment paper directly on top of the pastry cream, followed by a layer of plastic wrap (this prevents the custard from forming a skin). Refrigerate until you are ready to use. (Vanilla Cream Filling can be made 1-2 days in advance.)
Make the Cake: Preheat the oven to 350 degrees. Spray a rimmed baking sheet (12x18) with baking spray and line the bottom with parchment paper. Spray parchment with baking spray and use your fingers or a pastry brush to make sure the spray is distributed evenly around the top of the parchment paper and the pan.
Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
Combine the eggs and sugar together in the work bowl of a stand mixer. Using the whisk attachment, mix on low speed until foamy, about 2-3 minutes. Scrape the bottom and sides of the bowl to make sure everything is incorporated. Increase the speed to medium high and whip until the mixture is thick and pale yellow in color, about 5 minutes. Decrease speed to medium low and slowly add melted butter and vanilla.
Remove the work bowl from the mixer and, using a fine mesh strainer, sift one quarter of the flour mixture over the top of the cake batter. Gently fold in with a rubber spatula. Repeat three more times with the remaining flour until it is all fully incorporated into the batter.
Pour mixture into the prepared pan and even out the top. It will be a thin layer of batter. Transfer to the oven and bake until the cake is firm and springs back when touched, about 12-15 minutes.
Let the cake cool for 5 or 10 minutes in the pan. Run a knife along the edge of the pan and invert the cake onto a clean cotton dish towel (NOT terry cloth) that has been generously dusted with powdered sugar. Peel off the parchment paper that was on the bottom of the cake while it was baking. Starting with the short side of the rectangle, roll the cake in the dusted dishcloth and allow it to rest for 15 minutes.
Carefully unroll the cake, and spread with the Vanilla Cream Filling, leaving a 1 inch border around the edges. It will be a thin layer. Gently top with the strawberry filling. Carefully reroll the cake around the filling leaving the towel on the counter. Trim the ends and transfer to a serving plate (two spatulas, one on either side of the cake, works well for this). Allow to cool completely before dusting with powdered sugar and serving. The cake can be assembled and refrigerated, tightly covered, for several hours or up to a day prior to serving.

Strawberry Roll Cake (Swedish Rulltårta)

Equipment

Ingredients

For the Strawberry Filling:

For the Vanilla Cream Filling:

For the Cake:

Instructions

Notes

Nutrition