Normally, I have my Easter dinner menu organized, my groceries purchased and the prep work complete by this point, but last night I was still trying to finalize menu options. I was having an especially hard deciding on a Springtime dessert that I wanted to serve to my Easter guests - then I ran across this little gem. Chevron Cake Roll.
4 egg whites
4 egg yolks
1/3 cup + 1 Tablespoons fine sugar
1 Tablespoon sugar
1/2 tsp. vanilla extract
1/2 cup + 2 Tablespoons flour
1/4 cup powdered sugar
1 cup heavy whipping cream
3/4 cup fresh strawberries (sliced)
Line a jelly roll pan with parchment paper. Spray with cooking spray.
Beat egg whites and fine sugar together until you have firm peaks.
Beat egg yolks, regular sugar and vanilla together in a separate bowl.
Transfer tinted batter to a pastry bag. Mine was fitted with a Wilton #56 tip.
Roll up cake, starting with a short side, in the powdered sugar towel. Allow to cool completely.
Slice strawberries and place over whipped cream layer.
Just in case you're curious, (or if you happen to be coming to my house this Sunday) this Chevron Cake Roll did not make the cut for my Easter dinner. It is absolutely delicious and it would look stunning on my dessert table but I eliminated it because I am preparing dinner for 22 people this year. This cake would be perfect for a dinner party of 8-10 people - not so practical for a party of 22. You can bet that this Chevron Cake Roll will make another appearance on our dinner table soon though.