Cooking Up a Hooley in the Kitchen: Summer Sweet Summer

Cooking Up a Hooley in The Kitchen:
Summer Sweet Summer
By Katie Gagne

I just love this time of year, when we can enjoy lots of fresh, homegrown fruits and veggies. This recipe reminds me of my dad, who loved rhubarb, and my beautiful mother-in-law, Karen, who loves strawberries and will be the lucky recipient of this light and sweet dessert very soon.

Strawberry Rhubarb Vanilla Cake Roll

Sponge Cake
4 large eggs

½ cup white granulated sugar

1 teaspoon vanilla

½ cup AP or Cake Flour

½ teaspoon baking powder

¼ teaspoon salt

1 ½ cup finely diced strawberries

1 ½ cup heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla

Rhubarb Strawberry Compote
2 cups finely chopped strawberries

2 cups finely chopped rhubarb

1/3 cup brown sugar

¼ teaspoon salt

2 tbsp Chopped Fresh Parsley

Make the compote ahead of time to let cool.

Place all ingredients for the compote in a medium sauce pan and using medium heat, bring to a light boil. Once boiling, reduce heat to low and cover and cook for approximately twenty minutes until the mixture is reduced and slightly thickened.

Remove from heat and allow to cool completely.  You can leave this slightly chunky, or you can use an immersion blender to make it smooth.

For the cake, sift the flour, baking powder and salt together in a medium bowl and set aside.

In another larger bowl, using a hand or stand mixer, beat the eggs on high until foamy. Add in sugar and vanilla and beat on high for 6-7 minutes. Don’t cut this part short. Beating the mixture this long is the only way to have the cake turn out light and fluffy.

Once the egg mixture is done, fold in the dry ingredients slowly with a rubber spatula. Do this in three batches, careful to not over mix.

Preheat the oven to 350*.  Line a 13×9 rimmed baking sheet with parchment paper. Pour the batter into the baking sheet and bake in the oven for approximately ten minutes until golden brown and the knife comes out clean.

While the cake is baking, take a clean dishtowel and sprinkle it generously with powdered sugar.

Take the cake out of the oven, loosen the sides and turn out onto the towel. Starting with one end, roll the cake up in the towel and leave it rolled up to cool completely.

To make the filling, beat the heavy whipping cream, powdered sugar and vanilla on high until light and fluffy and slightly stiff.

Once the cake is completely cooled, unroll the cake and spread the rhubarb strawberry compote directly onto the cake in a thin layer. Tope with a layer of whipped cream and then the chopped fresh strawberries. Roll the cake back up and decorate the top with dollops of whipped cream and strawberries and dust with powdered sugar.  Refrigerate until serving. 

This will last approximately one day in the refrigerator. Eventually the whipped cream becomes a little runny over time. Usually that’s rarely an issue, since it’s usually gobbled up quite quickly with very little left over.

*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at [email protected], or find her on Facebook at @sassyssweetsandmore.


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