STRAWBERRY JELLY ROLL

Adapted recipe by sweetysalado

STRAWBERRY JELLY ROLL

Photo by Robert P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup all purpose flour, sifted

  • 1

    tsp baking powder

  • 3

    large egg yolks at room temperature

  • 2

    large eggs at room temperature

  • ½

    cup white sugar

  • 1

    tsp vanilla extract

  • 1

    tbsp milk

  • 2

    egg whites at room temperature

  • ¼

    cup sugar

  • ¼

    tsp salt

  • ¼

    cup powdered sugar (for dusting)

  • cup homemade whipped cream

  • 1

    cup fresh strawberries chopped

  • homemade whipped cream:

  • 1

    cup whipping cream

  • cup powder sugar

  • ½

    tsp vanilla extract (optional)

Directions

Pre-heat oven to 375ºF (190ºC). Grease a jelly roll pan (17 x 12) with cooking spray. Line the pan with parchment paper and then grease the wax paper again with baking spray. You can also use butter and flour. In a medium bowl, mix the flour and baking powder. Set aside. Beat egg yolks and eggs with sugar at high speed for about 10 minutes or until thick and fluffy. Add vanilla extract and milk and mix until well blended. Sift half of the flour mixture into the batter and fold until it is well incorporated. Add the remaining flour and fold in well. Beat egg whites at high speed with remaining sugar and salt until stiff peaks form, about 5 minutes. Fold in the egg whites into the batter. Pour batter into the lined pan and bake for about 15 minutes or until golden brown. Sprinkle a clean kitchen towel with powdered sugar and then flip the cake over it. Remove the parchment paper and then roll the cake along with the towel. Cool completely on a wire rack. Unroll the cooled cake and cover with the homemade whipped cream. Add the chopped strawberries, roll the cake again and cover the top with more whipped cream if desired. Chill cake in the refrigerator for at least an hour before serving. homemade whipped cream: Place a medium bowl and electric mixer beaters in the freezer for about 15 minutes prior to beating whipped cream. Add whipped cream to the bowl and beat at high speed for 1-2 minutes or until it gets thick. Add sugar and vanilla extract and beat whipped cream at high speed again until stiff peaks form (about 3-5 minutes).


Nutrition

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