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STRAWBERRY ROLL

Source of Recipe


Nelda Foust



List of Ingredients



• 3/4 cup cake flour
  
• 1 tsp. baking powder
  
• 1/4 tsp. salt
  
• 4 eggs - separated
  
• 1/3 cup granulated sugar
  
• 1/2 cup granulated sugar
  
• 1 tsp. vanilla
  
• 1/3 cup powdered
  
• 1 lb. fresh strawberries, sliced
  
• 1 pint whipping cream, whipped and sweetened
  






Instructions



1. Preheat oven to 375. Prepare a jelly roll pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, baking powder and salt; set aside. In another bowl, at high speed, beat egg whites into soft peaks; gradually sprinkle with 1/3 cup granulated sugar, beating until sugar is completely dissolved and stiff peaks form. In mixing bowl, at high speed, beat egg yolks until thick and lemon-colored; at same speed, gradually sprinkle in remaining granulated sugar then vanilla. Sprinkle flour mixture over egg yolks; add beaten egg whites; with rubber spatula, gently fold mixture to blend thoroughly. Spread batter in pan and bake for 15 minutes.
   
   
2. Meanwhile, sprinkle cloth towel with powdered sugar. Immediately invert hot cake onto towel. While still warm, carefully roll up cake and towel from narrow end. Cool cake completely on rack and then chill in refrigerator.
   
   
3. Unroll chilled cake and spread with about half of the whipped cream. Add fresh strawberries and roll cake again. Put seam down on serving dish and spread remaining whipped cream and strawberries.