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Strawberry Cake Roll

 Strawberry Cake Roll
Marscarpone cheese, fresh strawberries and a hint of lemon flavor this mouthwatering and impressive-looking dessert from Carrie Vazzano in Rolling Meadows, Illinois. An added bonus…the waxed-paper lined pan makes for speedy cleanup! CARRIE’S TIP. For health-conscious cooks or those counting calories, skimmed milk and reduced-fat cheese make easy, slimming substitutions.—Carrie Vazzano, Rolli
12 ServingsPrep: 45 min. Bake: 10 min. + chilling


  • 4 eggs, separated
  • 2/3 cup sugar, divided
  • 1 tablespoon milk
  • 1/4 teaspoon grated lemon peel
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon cream of tartar
  • 1 carton (8 ounces) Mascarpone cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 2 cups sliced fresh strawberries
  • 2 teaspoons confectioners' sugar


  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Coat a 15-in. x 10-in. x 1-in. baking pan with cooking
  • spray; line with waxed paper and coat the paper with cooking spray.
  • Set aside.
  • In a large bowl, beat the egg yolks, 1/3 cup sugar, milk and lemon
  • peel. Gradually stir in flour. Add cream of tartar to egg whites;
  • beat on medium speed until soft peaks form. Gradually beat in
  • remaining sugar, 1 tablespoon at a time, on high until stiff glossy
  • peaks form and sugar is dissolved. Gradually fold into egg yolk
  • mixture.

2 of 2

Strawberry Cake Roll (continued)

Directions (continued)

  • Carefully spread into prepared pan. Bake at 375° for 10-12
  • minutes or until cake springs back when lightly touched. Cool for 5
  • minutes. Turn cake onto a kitchen towel dusted with confectioners’
  • sugar. Gently peel off waxed paper. Roll up cake in the towel
  • jelly-roll style, starting with a long side. Cool completely on a
  • wire rack.
  • In a small bowl, combine cheese and lemon juice. Unroll cake; spread
  • filling evenly over cake to within 1/2 in. of edges. Sprinkle with
  • sugar and top with strawberries; roll up again. Cover and chill for
  • 1 hour before serving. Dust with confectioners' sugar. Refrigerate
  • leftovers. Yield: 12 servings.
Nutritional Facts: 1 slice equals 190 calories, 11 g fat (5 g saturated fat), 95 mg cholesterol, 33 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.