Ingredients:

For the sponge cake:

• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar (for dusting)

For the filling:

• 1 cup fruit jelly or jam (such as strawberry or raspberry)
• Whipped cream or buttercream (optional)
• Fresh fruits (optional, for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
2. In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until pale, thick, and tripled in volume. This will take about 5-7 minutes.
3. Add the vanilla extract to the egg mixture and beat for an additional minute.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Sift the dry ingredients into the egg mixture in three additions, gently folding after each addition until just combined. Be careful not to overmix and deflate the batter.
5. Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula to the corners.
6. Bake the sponge cake in the preheated oven for 10-12 minutes, or until the top is golden and springs back when lightly pressed.
7. While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.
8. Starting from one of the shorter ends, roll the cake and the towel together tightly into a spiral. Let the rolled cake cool completely on a wire rack.
9. Once the cake has cooled, carefully unroll it and remove the towel.
10. Spread the fruit jelly or jam evenly over the surface of the cake. If desired, you can also spread a layer of whipped cream or buttercream on top of the jelly.
11. Gently roll the cake back up, starting from the same end as before. Place the rolled cake on a serving platter with the seam side down.
12. If desired, garnish the top of the jelly roll with fresh fruits.
13. Refrigerate the jelly roll for at least an hour before serving to allow it to set.
14. Slice the jelly roll into individual portions and serve. Enjoy!

Note: You can customize the filling by using different types of fruit jelly or jam, adding whipped cream or buttercream, or incorporating fresh fruits. Feel free to get creative and experiment with flavors and variations!

The post Classic Sponge Cake Jelly Roll Recipe appeared first on Recipe Ideas 101.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• Assorted fresh fruits (such as berries, kiwi, passion fruit, or sliced peaches) for topping
• Mint leaves or grated chocolate for garnish (optional)

Instructions:

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, while continuing to beat. Beat until stiff, glossy peaks form.
3. In a small bowl, whisk together the cornstarch and vinegar until the cornstarch dissolves. Gently fold this mixture and the vanilla extract into the beaten egg whites.
4. Spoon the meringue onto the prepared baking sheet, forming a circle or individual nests to hold the fruit. Use the back of a spoon to create an indentation in the center of each nest.
5. Bake the meringue in the preheated oven for about 1 hour and 15 minutes, or until the outside is crisp and dry. Turn off the oven and leave the meringue in the oven for an additional 30 minutes to cool gradually.
6. Once the meringue has cooled completely, carefully transfer it to a serving plate.
7. In a separate bowl, whip the heavy cream until it reaches stiff peaks. Spoon the whipped cream onto the center of the meringue, spreading it out slightly.
8. Top the whipped cream with your choice of fresh fruits, arranging them attractively on top. You can also add a few mint leaves or grated chocolate for added garnish.
9. Serve the Pavlova immediately and enjoy!

Note: The meringue shell of the Pavlova can be made in advance and stored in an airtight container for a day or two. However, it’s best to assemble the Pavlova just before serving to prevent the meringue from becoming too soft.

The post Pavlova Recipe appeared first on Recipe Ideas 101.

Ingredients for the shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2/3 cup milk
• 1 teaspoon vanilla extract

Ingredients for the strawberry filling:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (adjust to taste)
• Whipped cream for serving

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate small bowl, mix the milk and vanilla extract together. Pour the milk mixture into the dry ingredients. Stir until the dough comes together. Be careful not to overmix; the dough should be just combined.
5. Turn the dough out onto a floured surface. Gently knead it a few times until it holds together. Pat the dough into a rectangle or circle about 1/2-inch thick.
6. Using a biscuit cutter or a glass, cut out individual shortcakes and place them on a baking sheet lined with parchment paper. Gather any remaining dough scraps and repeat until all the dough is used.
7. Bake the shortcakes in the preheated oven for about 12-15 minutes or until they are golden brown. Remove from the oven and let them cool on a wire rack.
8. While the shortcakes are cooling, prepare the strawberry filling. In a bowl, combine the sliced strawberries and sugar. Stir gently until the sugar is dissolved and the strawberries release some of their juices. Let the mixture sit for about 15-20 minutes to allow the flavors to meld.
9. To assemble, slice each shortcake in half horizontally. Spoon a generous amount of the strawberry filling onto the bottom half of the shortcake. Top with a dollop of whipped cream. Place the other half of the shortcake on top. Repeat with the remaining shortcakes.
10. Serve the strawberry shortcakes immediately, garnished with additional whipped cream and fresh strawberries, if desired.

Enjoy the delicious homemade strawberry shortcakes!

The post Strawberry Shortcake Recipe appeared first on Recipe Ideas 101.