Strawberry Cream Cake Roll

Strawberry Cream Cake Roll
Strawberry Cream Cake Roll

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    eggs

  • 1

    teaspoon vanilla extract

  • 3/4

    cup sugar

  • 3/4

    cup sifted cake flour

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • Confectioners' sugar

  • CREAM FILLING:

  • 1

    cup heavy whipping cream

  • 1/4

    cup sugar

  • 1/2

    teaspoon vanilla extract

  • 2

    cups fresh or frozen strawberries, cut up

  • Additional whole strawberries

  • Whipped cream, optional

Directions

In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners' sugar. Peel off paper from cake; roll up cloth and cake. Cool. For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired

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