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Strawberry Long Cake
Everyone's heard of strawberry shortcake, so why not a strawberry long cake. Here the name refers to the shape of the cake. It's a light chocolate cake, easy to prepare and good enough to serve to company.
  • 1/2 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 large egg whites
  • 2/3 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • Confectioners' sugar, for dusting
  • 1 cup part-skim ricotta cheese
  • 1 tablespoon honey
  • 1/2 cup strawberry jelly
  • 2 cups chopped strawberries

1. Preheat oven to 400°F. Line a 15-1/2-inch x 10-1/2-inch jelly roll pan with waxed paper. In small bowl, stir together flour, cocoa powder, cornstarch, baking powder, and salt; set aside.

2. In large bowl with an electric mixer, beat whole eggs, egg whites, and 1 tablespoon water until foamy. Gradually add brown sugar, continuing to beat until very thick. Beat in vanilla.

3. Fold flour mixture into egg mixture until blended. Spoon batter into prepared pan, spreading it to the edges and smoothing the top. Bake 12 minutes until top springs back when lightly touched.

4. Loosen edges of cake with small metal spatula, invert onto a kitchen towel that's been lightly dusted with confectioners' sugar. Remove and discard waxed paper. Starting at one short end, roll cake and towel up together. Cool 30 minutes on wire rack.

5. In small bowl, stir together ricotta and honey. In small saucepan, melt jelly over low heat.

6. Unroll cake. Spread jelly over cake, leaving a 1/2-inch border all around. Spread ricotta over jelly. Spread strawberries over ricotta. Starting at one short end, reroll cake. Place seam-side down on a cake plate. Refrigerate at least 1 hour before serving.


Nutritional Information
Per serving: 179 calories, 3.3g total fat, 1.6g saturated fat, 1g monounsaturated fat, 0.3g polyunsaturated fat, 1.4g dietary fiber, 6g protein, 32g carbohydrate, 59mg cholesterol, 126mg sodium.
Good source of: riboflavin, selenium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
12

Prep Time
125