Strawberry Chiffon Cake Roll

By srumbel

Light, airy and delicious this Strawberry Chiffon Sheet Cake is a fun, easy Summertime treat that is perfect to bring to your family get togethers!
from tastesoflizzyt.com

Ingredients

• 3/4 cup cake flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 5 large room temperature eggs , separated
• 3/4 cup sugar , divided
• 10-15 oz jar Strawberry preserves
• 16 oz whipped cream (2 tubs of cool whip)
• 1-2 cups diced strawberries

Preparation

Step 1

Preheat oven to 400.
Spray a jelly roll pan with non-stick cooking spray or line with parchment paper, set aside.
In bowl mix together flour, baking powder and salt, set aside.
In another bowl beat your egg whites until foamy and then gradually add in 1/2 cup sugar and continue beating until stiff peaks form.
In another bowl beat your egg yolks together with your remaining sugar until it starts to thicken.
Slowly beat in your flour mixture (this will be stiff).
Stir in about 1 cup of your egg whites to loosen the mixture up a bit then fold in remaining egg whites.
Spread onto prepared pan and bake for about 13-15 minutes or until top springs back when touched.
Set aside to cool completely.
Once cool spread your strawberry preserves over the top of cake then spread your whipped cream over the top of that.
Sprinkle with diced strawberries.

Servings: 20

Nutrition Facts
Strawberry Chiffon Cake Roll
Amount Per Serving
Calories 161 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 58mg 19%
Sodium 80mg 3%
Potassium 94mg 3%
Total Carbohydrates 24g 8%
Sugars 16g
Protein 2g 4%
Vitamin A 4.3%
Vitamin C 6.6%
Calcium 4.2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.