- May 7, 2009 at 2:40 pm #273180
Strawberry Cake Roll
4 Eggs, separated
3/4 cup Sugar
1 teaspoon Vanilla Extract
3/4 cup sifted Cake Flour
3/4 teaspoon Baking Powder
1/4 teaspoon Salt
1 cup Whipping Cream
3 Tablespoons Sugar
1/4 teaspoon Vanilla Extract
10 ounces Strawberries, sliced
1/4 cup Strawberry Jam
1/4 cup light Corn Syrup
Grease a 15- x 10- x 1-inch jellyroll pan, and line with wax paper. Grease and flour waxed paper; set aside.
In a large mixing bowl beat egg yolks until thick and lemon colored; gradually add 3/4 cup sugar, beating well. Stir in 1 teaspoon vanilla. In a small bowl combine flour and baking powder; gradually add this to the sugar mixture.
In a small mixing bowl beat egg whites and salt until stiff peaks form; stir one-fourth of this egg white mixture into the sugar-flour mixture. Repeat with the remaining egg white mixture, stirring in one-third of mixture at a time.
Spread batter evenly in prepared pan. Bake at 375 degrees for 10 to 12 minutes or until done.
Sift powdered sugar in a 15 x 10 inch rectangle on a clean towel. When cake is done, immediately loosen from sides of pan, and turn out onto powdered sugar.
Peel off waxed paper. Starting at narrow end, roll cake and towel up; cool cake on a wire rack, seam side down.
Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form. Add 1/4 teaspoon vanilla; beat until blended. Fold in strawberries.
Unroll cake, and remove towel. Spread strawberry filling over the cake and reroll. Place on serving plate, seam side down.
Combine jam and corn syrup in a small saucepan; bring to a boil, stirring constantly. Remove from heat; brush mixture over the cake roll. Chill until serving time.
Enjoy! Thanks; Virginia
- May 7, 2009 at 2:50 pm #421097
Oh yum, this sounds wonderful. Thanks for sharing your recipe.
- May 8, 2009 at 3:51 pm #421162
sounds so good! could you use a cake mix instead of from scratch? also, is a cookie sheet with sides the same as a jelly roll pan?
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