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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
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

Printed from tasteofhome.com Oct 11, 2008

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Strawberry Cream Cake Roll cont.

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.