Strawberry Cream Cake Roll 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Strawberry Cream Cake Roll cont. Whipped cream, optional 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Strawberry Cream Cake Roll and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired. Yield: 10 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008