Full house to empty nest in the space of forty-eight hours.
It was a whirlwind visit from my Angel Boy; more like a pit stop, really.
The summer class he was teaching at Yale was over.
We picked him up from the airport Monday afternoon and he flew away Wednesday afternoon.
(Oh, and my tugboat man left Wednesday MORNING for a week or so — not too long to be upset about — just the right amount of time to clean and shop. Yes, I made two separate trips to the airport in one day.)
Except for the hours he was sleeping or surfing, my son’s number one activity was EATING.
That child of mine always had a wonderful appetite, but this was Olympic-level eating.
Chew, swallow, repeat.
A mom’s heaven.
I was a whirling dervish of a baker: Apple Pie, French Bread, Blueberry Banana Bread, Chard and Mushroom Lasagna plus his favorite Cake Roll. Sometimes I fill it with ice cream, but summer berries looked so beautiful at the farmer’s market so that’s what I did.
I bet he gained at least three pounds.
I’ve posted the recipe I always use from my mom’s 1940’s Betty Crocker cookbook.
Here’s a pictorial about how to create the roll. I did it outside on our deck because it’s kind of messy with the powdered sugar but if you don’t use it, the cake sticks to the cloth.
This is how it should look, barely browned and still spongy. You can cut off the edges if they’re crispy. Carefully turn it over onto a powdered sugar-covered cloth and peel away the parchment paper without destroying the cake (easier said than done!) Roll it all up like a giant sushi roll and put in the freezer to cool off while youslice the gorgeous strawberries. Add only enough sugar to macerate (get juicy.)There is no excuse NOT to whip fresh cream. Nothing out of a can, thank you very much! It only takes a few minutes and it’s so yummy.
Unroll the cake, spread first with whipped cream, and then layer the strawberries.
I used a LOT of strawberries and cream which made it hard to roll, but I wanted to fatten up my skinny child, so I didn’t care so much about the symmetry.
Old-Fashioned Strawberry Cake Roll w/Freshly Whipped Cream
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
- Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening. (I used a cookie sheet with sides)
- In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Be careful not to over bake. You should still hear some sizzle…Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
- Unroll cake and remove towel.
- Beat one small container with 2 or 3 tablespoons sugar until stiff peaks form.
- Slice two cups of strawberries, sprinkle with 2 or three tablespoons of sugar. Stir and allow to macerate for a while. (Save a couple for garnish)
- When cake is cool (hurry it up by placing in freezer for 1/2 hour) spread evenly with whipped cream and place sliced strawberries evenly over the unrolled cake.
- Roll up, sprinkle with powdered sugar, garnish with whole strawberries, and refrigerate.
P.S. Try my very best Apple Pie Recipe. Click here.