Strawberry~Lavender Angel Roll

Strawberry~Lavender Angel Roll

Decided to have a staycation day in Carlsbad. First stop:  Carlsbad’s Finest Strawberry Fields.  I love living in a city where there is still room for fields of fresh strawberries.  U Pick is great for kids; they love running down the rows of strawberries to find just the right ones. 

Carlsbad Strawberry Fields

Next stop: the sea of flowers. Ranunculus in full bloom!  

Carlsbad Flower Fields

We bumped into our friends from the Carlsbad Gourmet, and were lucky to come home with a jar of their Lavender Jelly. This is where it all begins.

We were inspired by Ina Garten’s recipe for her delicious Lemon Angel Food Cake, but instead of putting it in a tube pan we decided to make it into a roll.  And we added delicious lavender syrup.

Never knew egg whites could taste this good!

Spread the angel food onto a parchment lined cookie sheet and bake in a 350 degree oven for about 25 to 30 minutes or until it springs back to the touch. Run a knife along the edges and invert onto a powdered sugar tea cloth and immediately roll, with the parchment paper still intact. Place on a cooling rack to cool and then cover with saran wrap and place in the refrigerator.

Prepare the filling:

Strawberries

4 Baskets of strawberries

1/4 C Sugar

Clean and slice strawberries, add sugar to the berries and refrigerate.

 

Whip Cream

  

1 Pint Heavy cream

1/3C Sugar

1t. Vanilla

Zest from one lemon

For the whip cream, combine whip cream in the bowl of an electric mixer, whip the cream until it begins to thicken. Add the sugar, vanilla, and the zest from one lemon. Continue whipping until light peaks form. Refrigerate until ready to use.

Once the cake is completely cool, unroll and remove parchment paper. Spread whipped cream and strawberries over entire cake.

Add the filling

Roll back up again. Sprinkle the top with additional powdered sugar. The lavender syrup is delicious so keep going, you are almost there.

Strawberry Lavender Syrup

1 cup granulated sugar

1 cup water

5 large strawberries hulled and diced

1/8 cup lavender jelly

Put the diced strawberries in the saucepan, pour in the sugar and water, then toss together. Set the pan over medium-low heat; stir occasionally as the berries release juice and it gradually starts to bubble. Adjust the heat to keep the juice simmering, add lavender jelly, and cook for about 8 minutes, until the berries are soft and the juice is syrupy.

Strawberry Lavender Syrup

Slice a piece of your beautiful creation, add more strawberries, drizzle with syrup, and top it off with some whipped cream.

Enjoy! 

Left over syrup? Pour over your favorite vanilla ice cream!


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