Heavenly Strawberry Cake Roll « Marlene Koch Marlene Koch

By ldelmas

Ingredients

• MAKES 10 SERVINGS
• 1/2 box angel food cake mix (1 cup + 2 tablespoons dry mix of a 16 oz. dry mix like Betty Crocker or Duncan Hines)
• 1 large egg white
• 1 1/2 cups light whipped topping, thawed
• 2 tablespoons sugar-free or reduced sugar strawberry preserves
• 1 cup fresh strawberries, thinly sliced
• 4 teaspoons powdered sugar, divided.

Details

Servings 10
Adapted from marlenekoch.com

Preparation

Step 1

1. Preheat the oven to 325°F. Coat a 10 x 15-inch jellyroll pan** with non-stick cooking spray and line with wax paper. set aside.

2. In a large bowl, with an electric mixer, make the 1/2 of an angel food cake according to package directions using dry mix as above, ½ cup plus 2 tablespoons water, and the egg white. Pour batter into prepared pan. Using a spatula, completely level batter. Bake for 15 minutes, or until cake is springy to the touch and edges appear dry. (Do not over-bake or cake will crack when it is rolled).

4. For the filling, in a medium bowl, combine 2 tablespoons of whipped topping with preserves, stir to blend. Fold in remaining topping. Unroll cooled cake, spread filling over cake, leaving ½ inch border, and top the filling with strawberries. Starting from the short side closest to you, reroll cake, cover with plastic wrap and refrigerate until ready to serve.