Strawberry Cream Roll
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Strawberry Cream Roll

Thanks to my wife Florencia.

Bill Duffy

Ingredients

  1. Cake roll:
  2. 1/2 cup sifted cake flour
  3. 1/2 tsp baking powder
  4. 3 eggs seperated
  5. 1/2 cup granulated sugar
  6. 1 tsp vanilla
  7. 1/2 tsp salt
  8. 10 x confectioner's sugar
  9. Filling:
  10. 1 pint strawberries
  11. 1 cup heavy cream
  12. 2 TBS 10x confectioner's sugar

Method

  1. Add Photo

    Prepare cake: preheat oven to 400 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line bottom with waxed paper, grease paper. Sift together flour, baking powder and salt onto waxed paper

  2. Add Photo

    Beat egg whites in small bowl at high speed until soft peaks form. Beat in 1/4 cup granulated sugar, 1 TBS at a time until small peaks form.

  3. Add Photo

    Beat yolks and 1/4 cup sugar and vanilla in a small bowl until thick and fluffy. Fold in flour mixture, half at a time until completely blended

  4. Add Photo

    Fold meringue into egg yolk mixture until no streaks remain. Spread mixture evenly in prepared pan.

  5. Add Photo

    Bake at 400 degrees for 10 minutes or until center springs back when lightly pressed with fingertip.

  6. Add Photo

    Loosen cake around edges with knife, sieve 10 x sugar over cake. Cover with paper towel or kitchen towel. Invert onto wire rack, peel off waxed paper. Starting at short end roll up cake with towel. Cool cake completely on wire rack.

  7. Add Photo

    Prepare filling : wash and hull berries dry with paper towel. Slice into small bowl. Beat heavy cream in another bowl until slightly thickened. Add 10 x sugar. Continue beating until stiff.

  8. Add Photo

    To assemble : unroll cake carefully. Sprinkle top of cake evenly with sliced strawberries. Cover with whipped cream spread to within 1/2 inch of all edges. Retool cake again using towel as guide. Refrigerate until serving time.

  9. Add Photo

    Enjoy!

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