Strawberry Lemon Carnival Cake

Watch the video here.



Grease and flour and line with parchment paper a 10×15 jelly roll pan

  • 1 cup flour
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 3 eggs – separated
  • 1 tsp vanilla
  • 1/4 cup milk
  • 1/2 tsp cream of tartar

Beat eggs, sugar and vanilla until well blended and slightly thick.  Add sugar and blend well.  Add half the flour, then the milk and then the rest of flour.  Blend well

Beat the egg whites and cream of tartar until stiff peaks and then fold into the egg yolk mixture.

Pour mixture into pan and bake at 400 for 12-13 minutes

Prepare a tea towel by sprinkling confectioners sugar over it.

Remove cake from oven and immediately turn onto sugar coated towel.  Remove parchment paper and then roll up the cake in the towel.  Set aside to cool completely.

When cake is cool, unroll it carefully.  Spread strawberry jelly (1 full 12 oz jar plus a little more) over entire cake – not too thick – and then immediately roll up.

Prepare a 9″ springform pan – if not a non-stick pan, slightly spray with cooking spray – use a wax paper or parchment collar around the sides if you wish.

Using a serrated knife, cut jelly roll into rounds and fit them into the bottom of the springform  pan, cutting pieces of fit as necessary so the entire bottom of the pan is covered in cake.

Cut some fresh strawberries in half and place them along the sides of the pan – using as many as you wish.


Take one packet of lemon flavored gelatin and add 1 cup of hot water and 1 tsp of pure lemon extract.  Blend well.  Add 1 cup of cold water and blend.

Refrigerate gelatin until it is slightly thickened (gloppy).

When gelatin is thickened but not set, beat 1 cup heavy whipping cream until soft peaks.  Fold into the gelatin and blend well.

Pour mixture into the springform pan on top of the cake.  Refrigerate 3-4 hours until completely set.

Remove from refrigerator and remove the sides of the springform pan and collar, if you  used one.

Decorate cake as you wish.

Candied lemon peel

Cut a fresh lemon into very thin slices.

Bring 1 cup sugar and 1 cup water to a boil, stirring until clear and sugar is dissolved.  Turn heat down to a simmer.  Place lemon slices in mixture – trying to keep them from overlapping – and simmer on low for about 1 hours.

Remove slices and put them on a sheet pan covered in wax or parchment paper.  Let them dry for a few hours.  They will remain sticky.

Just before using, coat both sides of each slice in sugar and use to decorate.

Strawberry Sauce

  • 1 large container of frozen strawberries in sugar

Drain the liquid (most of it) from the strawberries

Take the remaining strawberries and put them in a blender and mix till smooth.  Strain through a sieve to remove most of the seeds.  The rest is your sauce.

NOTE:  if you drain the strawberries – you can reserved the drained liquid to use in place of cold water if you are using strawberry gelatin for your mousse in this cake.


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