1 cup chopped strawberries, plus a few for garnish
Instructions
Preheat oven to 375. Butter a jelly-roll pan and line with bettered
foil or buttered parchment paper.
Stir together flour, baking powder, and salt in a small bowl. Beat
eggs and 1 cup sugar in a large bowl with an electric mixer on high
speed until thick and lemon colored and a slowly dissolving ribbon
forms when beaters are lifted, 5 minutes or more. With mixer on
low speed add water and vanilla, followed by flour mixture, scraping
down sides of bowl and mixing just until combined. pour into
prepared pan and spread evenly.
Bake until cake is springy to the touch and begins to pull away from
pan edges, 12 to 14 minutes. Check early; then cakes like these can
dry out quickly.
Immediately run a knife around edges of pan to loosen cake.
Generously dust a linen or cotton towel (not terrycloth) with
powdered sugar. Turn out warm cake onto towel, and peel off foil.
Cut away any crusty edges. Roll up cake in towel, and let cool.
Whip cream. Add gelatin and remaining tablespoon of sugar. Fold in
strawberries. Unroll cake. Spread with half of strawberry cream, and
roll up again. Spread remaining strawberry cream over top, then
chill, covered, until ready to serve. Garnish with berry slices.
Originally Submitted
5/28/2015
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