Strawberry Cream Cake Roll |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 10 |
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There are plenty of strawberry patches near my hometown, and soon they'll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks! Ingredients:
4 eggs |
1 teaspoon vanilla extract |
3/4 cup sugar |
3/4 cup sifted cake flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
confectioners' sugar |
cream filling: |
1 cup heavy whipping cream |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
2 cups fresh or frozen strawberries, cut up |
additional whole strawberries |
whipped cream, optional |
Directions:
1. In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners' sugar. Peel off paper from cake; roll up cloth and cake. Cool.
2. For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired. Yield: 10 servings.
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