Strawberry and rhubarb jam. Strawberry and rhubarb martini. Strawberry and rhubarb compote chilled for breakfast. I’d just about run out of ideas for making the most of my favorite combination of flavors when I woke up from a dream with the thought of making a jelly roll cake with strawberry rhubarb frosting.
It took a while to make, but it was totally worth it. Jelly roll cakes can be hard to make because they can crack when you roll them and they can be unwieldy if you stuff them too much with filling. Once mastered, they are superb for feeding a crowd.
So I am sharing the recipe with you and hope you enjoy it as much as we did. I took it to a party and it fed 10 people easily. Once you try it and get the hang of rolling the cake, there’s no limit to what you can do with the basic recipe. Make a chocolate cake. Make a whipped cream frosting and a mousse filling, or fill it with lemon curd!
Here’s how it goes:
First, follow the directions below for making the batter in a food processor. Bake the cake. Take it out of the oven, and sprinkle it with confectioners sugar.
Cover it with a piece of wax paper, then a damp towel on top. Invert the cake over onto the towel and carefully peel off the wax paper. With a pastry brush, brush it with a liqueur. I used Triple Sec.
Then evenly spread it with a thin coating of the frosting. I finely chopped 2 cups of strawberries and scattered them over the frosting.
Next, starting from the long side of the cake, start to roll the cake up, using the towel to lift as you go.
At this point, cover with aluminum foil and place in the refrigerator until you make the frosting or overnight.
After you make the strawberry rhubarb compote…..
…and add it to the filling and frosting, it turns a pastel shade of pink…..
Frost the cake and decorate with sliced or whole strawberries.
My photo didn’t turn out great, but it gives you an idea of how it progressed. From here, I added a row of whole strawberries down the middle of the cake just before serving it.
- 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1 tablespoon white vinegar
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup sugar
- 1 tablespoon confectioners sugar
- Line a jelly roll pan (11 x 17 inches) with parchment paper that extends beyond the edges of the pan by 2 inches. Generously butter the paper, dust with flour, and shake off excess flour.
- Preheat the oven to 375 degrees.
- In a medium bowl, sift the flour, baking powder and salt together.
- Place the egg whites in the bowl of a food processor and process for 9 seconds. Pour in the vinegar and 1 tablespoon water and process again for 1 minute and 15 seconds, until they are stiff and hold their shape. Scoop out into a mixing bowl.
- Now add the egg yolks to the food processor bowl with 2 tablespoons water, vanilla extract, almond extract, and sugar and process for about 1 minute. Add the flour and egg whites and pulse just until the batter is blended.
- Transfer to the jelly roll pan and spread out evenly.
- Bake for 10 to 12 minutes, until lightly brown. Remove from the oven and in a small strainer sift the confectioners sugar over the top. Cover the entire cake with a piece of parchment paper, then a damp towel on top. Flip the cake over so it is resting on the towel and let rest for 30 minutes.
- 2 cups thinly sliced rhubarb
- 1 cup strawberries, sliced
- 1/3 cup sugar
- 1 tablespoon lemon juice
- Place everything in a saucepan on the stove, cover and cook for about 8 minutes, stirring frequently. Cook until quite soft.
- Take off the heat and cool.
- 1 stick soft unsalted butter
- 3 tablespoons of the strawberry rhubarb compote
- 2 cups confectioners sugar
- Beat everything together until fluffy.