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Feeding the kids: Strawberry roulade

The strawberry roulade recipe can be found in

The strawberry roulade recipe can be found in the June/July issue of FamilyFun Magazine. (Credit: FamilyFun Magazine)

In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a delicious springtime dessert. I found the recipe in the June/July issue of FamilyFun Magazine.

Roll-It-Up Strawberry Roulade
(Makes 10 servings)

Ingredients
For the cake:
- 1 cup sugar
- 1 teaspoon orange zest
- ¾ cup flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs, separated, plus one yolk
- 2 tablespoons vegetable oil
- 3 tablespoons milk
- 1 teaspoon vanilla extract

For the filling:
- 1 pound strawberries, washed, hulled and sliced
- 1 tablespoon sugar
- 1 teaspoon orange zest
- 1 cup heavy cream
- 1 tablespoon sour cream
- 3 tablespoons confectioners' sugar, plus more for dusting

Directions
1. Heat the oven to 350F. Coat a rimmed baking sheet with butter, cover it with parchment paper, then coat the paper with butter.

2. Make the cake. In a small bowl, whisk ⅔ cup of sugar and the zest together. Add the dry ingredients and whisk until well blended. In a large bowl with a hand mixer set on high, beat together the five egg yolks, oil, milk and vanilla. Combine the mixtures and beat until blended.

3. In a large bowl with a hand mixer set on high, beat four egg whites until soft peaks form, about 1½ minutes. Add the remaining sugar and continue beating until stiff peaks form, about 1 minute more. Fold the egg whites into the batter, then pour it onto the prepared baking sheet. Use a spatula to spread it evenly. Bake until the top of the cake is light brown, about 15 minutes. Let cool.

4. Meanwhile, prepare the filling. In a small bowl, toss the berries, sugar and zest.

5. In a large bowl with a hand mixer set on high, beat the remaining ingredients until stiff peaks form, about 2 minutes.

6. Spread the filling onto the cake, leaving a 1-inch border. Scatter the berries on top. Beginning at the short end, roll the cake, letting the parchment fall away while you work. Place the cake seam side down on a platter and dust with confectioners' sugar.

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