Strawberry Rhubarb Almond Roulade 草莓大黃杏仁蛋糕捲
This is my first ever strawberry rhubarb recipe. I developed this recipe for the Passover this year when the rhubarb made its first appearance in the market near me. I immediately snapped some up and brought them home. I happened to be designing my Passover menu at that time so I decided that instead of using an old recipe, (which by the way, I have several ones that I love and have made several times before!) I started developing one using the rhubarb I just got. And that’s how this recipe was born.
Because it’s for the Passover, so I didn’t use any regular flour, instead, I used almond flour to make the cake- which means that this recipe is also great for all the gluten free people out there! The cake base is using the method of how you make a sponge cake - so the texture is very light. The trickiest part in the process will be to roll up the cake - because of the natural of almond flour and the lack of gluten, the roll will crack, and it’s okay! Carefully and slowly roll it up into a log EVEN when you start seeing the cracks. They will be covered by the extra filling later on. The result will look cute, I promise.
Strawberry Rhubarb Almond Roulade 草莓大黃杏仁蛋糕捲
Cake Ingredients
Almond flour, 150g
Eggs, 6, yolks and whites separated
Baking powder, 4g
Salt, ⅛ tsp (1g)
Granulated sugar, 150g
Vanilla extract, ¼ tsp
Powder sugar for parchment paper
Filling Ingredients
Rhubarb, 84g, finely chopped
Strawberries, 110g sliced, plus 60g diced
Granulated sugar, 36g + 10g divided
Water, 11g
Heavy cream, 3/4 cup, whipped to stiff peak
Lemon zest from 1 lemon
Topping Ingredients
Sliced strawberry
Instruction
Preheat the oven to 350F, grease and line a jelly roll pan
Mix yolks, salt, and sugar and the vanilla extract in a large bowl until the mixture is light and silky. When you lift the whisk, the mixture in the bowl should be able to hold the dripping mixture from the whisk for a few seconds. Then it’s done. Mix the mixture with almond flour and baking powder.
In a separate mixing bowl, whisk the egg whites until stiff peak. Fold ½ of the whites into the yolk mixture, fold several times and repeat with the remaining whites. Do not over-fold. Stop immediately when the mixture is combined.
Pour the batter into the prepared pan, use a spatula to even the surface and make sure the thickness is as even as possible. Limit the smoothing movement as too much manipulation will result in losing the air bubbles that were created from whisking and lead to a less airy cake later.
Bake for 13-15 minutes. Use a cake tester to check, if it comes out clean, then it’s done. The cake should be golden brown.
Remove from oven, leave in pan to cool on a cooling rack.
While the cake is cooling, make the filling - cook the rhubarb, 36g sugar, and 11g of water in a small saucepan, bring to a simmer, stir frequently and cook until tender. About 6 to 8 minutes.
Puree the 110g sliced strawberries and remaining sugar in a blender or a small food processor. Fold the puree into the cooked rhubarb.
Add the whipped cream and lemon zest into the mixture and carefully fold to combine.
Once the cake is completely cool, sprinkle a thin layer of powdered sugar on top of the cake, followed by a new parchment paper, place a baking sheet on top and flip the cake over. The original parchment paper now is on the top of the cake. Remove the old parchment paper.
Leave about ¾” space from the edge all around, spread ⅔ of the filling onto the cake with an even layer. Scatter with the 60g diced strawberries, press them lightly into the cream.
Start from one short end and carefully roll the cake up into a log. The cake will crack a little, it’s totally okay. Rest the cake on a serving plate with seam down. Frost the cake with the remaining cream. Top with sliced strawberries. Place in fridge for at least an hour before serving.