Meringue Clouds With Tangy Whipped Cream and Strawberries

For the clouds:
5 egg whites
1/2 t. cream of tartar
1 c. sugar
1/2 t. vanilla extract

For the berries and cream:
3 c. fresh strawberries, halved
3 T. brown sugar
juice of 1/2 a lemon
1 c. heavy cream
1/2 c. sour cream
1/4 c. sugar
1/2 t. vanilla extract
powdered sugar

Directions:
Preheat oven to 275. Line two baking sheets with parchment.
Beat whites and cream of tartar till soft peaks form. Gradually add the sugar beating until the whites are stiff and glossy. The meringue is ready when you lift the beaters out and the meringue stays up.
Add vanilla; beat until stiff and glossy.
Drop meringue in mounds on baking sheets, spacing several inches apart. Make a well in each than bake for 45 minutes. Turn off oven and let clouds cool inside for 20 minutes. Carefully transfer clouds to a serving plate.
Mix berries, sugar and lemon juice and let sit for 10-20 minutes.
Beat cream, sour cream, 1/4 c. sugar, and vanilla to soft peaks.
Serve clouds with cream mixture on top and let stand 15 minutes to soften. Top with berries and garnish with powdered sugar.

Makes 7-8 clouds. Total time 45 minutes + cooling.

Verdict:
These were light and sweet and yummy. I liked the sour cream mixed in with the whipped cream. It gave it a unexpected twist. They were even yummy the next day.

Make sure you add the sugar to the meringue slowly...you could deflate the egg whites if you add it too quickly and then you have to start over again. I did that. Not fun.

Lemon Jelly Roll With Strawberries and Cream

For the cake:
Combine:
1 c. flour
1 c. sugar
1/2 t. baking powder
1/4 t. salt
Blend; Whisk dry ingredients into:
4 eggs yolks
1/2 c. vegetable oil
1/2 c. water
2 t. lemon extract
zest of one lemon, minced
Beat and gradually add; Fold into batter:
4 egg whites
1/4 c. sugar

For the syrup:
Simmer:
1/4 c. lemon juice
1/4 c. sugar

For the filling:
1 1 /2 c. fresh strawberries, diced
Bloom in 2 T. cold water;
Melt:
2 t. unflavored gelatin
Beat; Drizzle in:
1 1/2 c. heavy cream
1/4 c. sugar
1 t. vanilla extract

Directions:
Preheat oven to 350. Coat a 13x18" baking sheet with 1" high sides with nonstick spray. Line baking sheet with parchment and spray again.
Combine dry ingredients.
Blend yolks, oil, water, lemon extract and zest in large bowl. Gradually whisk in flour mixture into yolk-oil mixture until smooth.
Beat egg whites in a bowl with an electric mixer on med-high speed until frothy. Gradually add 1/4 c. sugar to the whites and continue beating until they're shiny and hold firm peaks as beaters are lifted out.
Whisk 1/3 of the beaten whites into the batter to lighten it. Gently fold in the remaining whites with a whisk. Pour batter onto the prepared baking sheet.
Tilt the pan to evenly spread the batter. Using a spatula will deflate the whites. Then bake the cake 12-13 min. or until set. Cool to room temperature on a rack. As the cake cools prepare the syrup and fillings.

For the syrup:
Simmer syrup ingredients in a pan over med-high heat until thickened, about 5 minutes. Remove from heat and let cool.

Bloom gelatin in cold water by sprinkling gelatin over liquid and then let stand about 5 minutes. Touch it. The gelatin will be stiff and bouncy. Melt the gelatin by setting the dish in a skillet of simmering water. (Don't let it boil or it could loose its jelling properties.)

For the filling:
Beat cream, sugar and vanilla until it begins to thicken. Drizzle in the slightly cooled melted gelatin and beat until cream is stiff. Less than 1 min. The cream will not appear smooth.

To assemble:
Dust a large sheet of parchment paper heavily with powdered sugar. Run a knife around the sides of the cake to loosen it then invert the cake onto the parchment. Carefully peel off the paper.
Lightly dab lemon syrup using a pastry brush over the cake. (The sauce should have the consistency of maple syrup.)
Spread the prepared whipped cream over the cake. Leave one inch margins around the edges.
Arrange the diced strawberries over the entire surface of cream.
Roll the cake by lifting the paper and gently but quickly rolling the cake to the other side. Wrap the cake loosely in the parchment. Transfer to a baking sheet and chill at least 4 hours in order to set the filling.
Serve with cake with powdered sugar on top .

Makes one 16" long cake. Total time 1 1/2 hours + chilling

Verdict:
Wow. That was a lot of typing. But it is worth it. This was yummy cake with yummy filling. It was moist and flavorful. I would recommend eating it the day you make it. Blake said it was a little soggy the next day. My sister Sarah froze her piece and she said that it was good. The filling froze a little too much but the cake tasted good.