Tuesday, November 27, 2012

STRAWBERRY-PINEAPPLE ROLL

This is a recipe I clipped from a Woman's Day magazine in 1982.

Cake:
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
3/4 cup granulated sugar
2 tbsp water
1 tsp vanilla
1/4 cup confectioners' sugar

Preheat oven to 350 degrees.
Grease bottom and sides of a 15 1/2 x 10 1/2-inch jelly-roll pan.  Line with waxed paper; grease and flour.  Set aside.

Mix the flour, baking powder, and salt together.

In a large mixer bowl beat the eggs with electric mixer.  Gradually add the granulated sugar, beating constantly until thick and pale.  Beat in the water and vanilla.   Fold in the flour mixture until well blended.

Spread the batter evenly into the prepared jelly-roll pan.  Bake at 350 degrees for 18 to 20 minutes until the cake pulls away from the sides of the pan, the top is golden and it springs back when lightly pressed.  Remove from oven and cool in the pan on a wire rack for 10 minutes.

While cake cools, dust a clean kitchen towel with confectioners' sugar stirred through a strainer.  Invert cake onto the towel; remove the pan and peel off the waxed paper.  Starting from one of the long sides, roll up the cake and towel.  Cool completley on a wire rack.  (Can be refrigerated at this point, wrapped in the towel, if making ahead to fill the next day.)

Filling:
1 carton (15-oz) ricotta cheese
1 can (8-oz) unsweetened crushed pineapple, drained; reserve 3 tablespoons of the juice
3 tablespoons granulated sugar
2 tablespoons heavy cream
1 teaspoon rum extract
1 pint strawberries, rinsed and drained (set aside 4 for garnish), hulled and halved
powdered sugar for garnish

Beat the ricotta cheese in a medium mixing bowl using an electric mixer until smooth.  Beat in the reserved pineapple juice, the granulated sugar, cream, and rum extract until well blended.  Fold in the pineapple.

To assemble the roll:
Unroll the cooled cake and remove the towel.

Set aside 1/3 of the filling.  Spread the remainder of the filling on the cake to within 1-inch of the edges.  Spread the halved berries evenly over the filling.  Roll up the cake and place seam side down on a serving platter.  Sprinkle the top with powdered sugar and garnish with the 4 reserved berries.

To serve:
Cut roll into 12 even slices (about 1 1/4-inches thick).  Place on serving plate and top with some of the additional filling.

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