Tiny Tastebuds: Strawberry Swirls
Holidays call for more creative treats! I was checking out the new Kid Cook Book for recipes for my Babycook and spied the Strawberry Swirls recipe. I love strawberries and so does Quincy, so it was a no brainer. Plus, it’s more festive than simply giving her a bowl of strawberries!
I used my kitchen scale to weigh out the ingredients, but have included approximate measurements.
For the roll:
3 eggs (it’s best if you let them get to room temperature)
about ½ cup (3.5 ounces) super fine sugar
about ½ cup (3.5 ounces) all purpose flour
2 tsp baking powder
pinch of salt
For the filling:
8 ounces strawberries
about 1/3 cup (2.8 ounces) granulated sugar
For the completed roll:
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. Do not skip this step or your roll will stick to your sheet!
Separate your yolks and egg whites. Blend the yolks and sugar in your Babycook until the mixture is well incorporated. According to the cook book, it will turn white when ready. Mine didn’t, so…. Add in your flour and baking powder and blend again. Be gentle, there’s quite a bit of dough in your Babycook now!
In a separate bowl, beat your egg whites and salt until stiff. If your eggs are room temperature this will be much easier. I used a metal bowl and my handy hand-held mixer (it took just a few minutes). Gently fold in your egg whites with your dough.
Spread the dough on your parchment lined cookie sheet so it’s about ½ inch thick. Put it in the oven and bake for about 8-10 minutes.
While you’re waiting, cook the strawberries and sugar on low, until most of the liquid cooks off and it gets a jelly like consistency.
When your cake roll is done baking, gently flip it onto a CLEAN damp cloth. Gently pull off the parchment paper. It might help to roll over the paper with a rolling pin before you remove it.
Spread your strawberry filling over the cake. Roll the cake and then cut off the ends (if you’d like, so it’s pretty). Wrap it in plastic wrap and place in the refrigerator until you are ready to serve.
Before serving, sift confectioners sugar over the roll.
My strawberry swirl isn’t as pretty as the one pictured in the Kids Cook Book, but Quincy certainly didn’t have any objections and devoured her slice in what seemed like seconds. I think I may experiment a bit, including trying different berries. Raspberries would probably be really good too, and they have such a nice zing to them.
Kerri Jablonski has 3 years of experience as a mom and over 30 years experience in eating! She’s a mom in the know and has pledged to keep this year free of jarred baby food as she prepares to introduce solid foods to her preemie daughter. Kerri will prove that wholesome baby food isn’t always strained peas and can be incorporated into yummy meals for the whole family. Kerri is the main mom in charge and the owner of The Maven of Social Media.