Strawberry Cream Cake Roll Recipe

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

• 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.
• 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.

Strawberry Cream Cake Roll published in Country April/May 1992, p49