Strawberry-Mallow Cake Roll

Strawberry-Mallow Cake Roll
Strawberry-Mallow Cake Roll

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 4

    eggs, separated

  • 2/3

    cup all -purpose

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 3/4

    cup sugar divided

  • 1/2

    teaspoon vanilla extract

  • 2

    cartons (8ounces each) spreadable strawberry

  • cream cheese

  • 1

    jar (7 ounce) marshmellow creme

  • 3

    cups sliced fresh strawberries

  • Chocolate syrup

Directions

Let eggs stand at room temperature for 30 Minutes. Line a greased 15-in.x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. Sift together the flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradullay add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla Add dry ingredients and mix well. In small bowl, beat egg whites on medium speed until soft peaks form. gradually beat in remaining sugar, about 2 tablespoons at a time, on high untill stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites. Gently spoon into preapared pan. Bake at 375 for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. cool completely on a wire rack. In a small bowl, beat cream cheese and marshmellow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2-1/2 cup strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours. Just before serving, garnish with remaining strawberries. Serve with chocolatesyrup if desired.

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