Sushi Cake

For the sushi-making party that I had on Saturday, I was in charge of the dessert portion. 

I don't bake often, because I'm too tempted to eat the fruits of my labor, so I jumped at the chance to bake for others. 

Plus, I knew that if this sushi cake was a success, it'd be a really fun cake to keep around for years to come. 

Who doesn't love sushi and cake?

I used this recipe, but both Joel and I found it really hard to follow, so I'm going to try and simplfy the steps here and show you step by step pictures.

The Goods

cake -

• 2/3 cup all-purpose flour
• 1 t baking powder
• 1/4 t salt
• 1/2 cup sugar
• 3 eggs + 2 more egg whites
• 1 t vanilla
• 2 T powdered sugar, for the towel when wrapping the cake

filling (this makes a lot) 

• 2 cups whipping cream
• 1/2 cup powdered sugar
• 1 t vanilla or 1/2 a vanilla bean
• 1 cup diced strawberries + more for topping

 Sauce

• 2 cups quartered and hulled strawberries, mashed
• 1/4 cup water
• 3 T granulated sugar
• 1 T lemon juice

Directions

1. Preheat the oven to 400º. Coat a 15 x 10-inch jelly roll cookie sheet (cookie sheet with lips) with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.  

2. In a small bowl whisk together the flour, baking powder and salt. 

 3. In an electric mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla. 

4. Add the flour mixture half at a time, mixing on low until mixed in completely. 

5. Pour batter into pan; spread evenly. 

.  

 6.Bake for 8-10 minutes or until cake springs back when touched. 

7. While the cake is baking sprinkle a clean dish towel with powdered sugar. 

8. Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles.  9. Place cakes on towel and Peel off the parchment

 

10. Roll the cakes from the long side of the towel, inward. The goal here is to shape the cakes to roll. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool.

11. Prepare Strawberries: Chopped for filling, Diced for sauce, Sliced for topping 

 

12. Make filling: Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries

 

13. Unroll the cakes from the towel spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours

 

14. Make sauce:  Blend strawberries, water, sugar and lemon juice in a blender.
Slice, using a serrated knife into sushi-sized pieces. Top with extra filling, strawberry slice and serve with strawberry sauce

15. Enjoy!