Strawberry Cream Cake Roll Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 237
  • Fat:
  • 11 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 118 mg
  • Sodium:
  • 134 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Strawberry Cream Cake Roll

Country

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!

SERVINGS: 10

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 25 min. + chilling Bake: 10 min. + cooling

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 mixing 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.


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