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Strawberry Roll




Source of Recipe


Internet


List of Ingredients




4 eggs
3/4 c. sifted cake flour
3/4 tsp. baking powder
1/4 tsp. salt
3/4 c. granulated sugar
1 tsp. vanilla extract
Confectioners' sugar
1 c. heavy cream, whipped
2 c. sliced fresh strawberries
Whole fresh strawberries for garnish



Recipe



Early in day: Let eggs stand at room temperature 1 hour. Then start heating oven to 400. Line bottom of 15x10" jelly-roll pan with waxed paper cut ½" smaller than pan. Sift together flour, baking powder and salt. In bowl, with mixer at high speed, beat eggs until foamy. Beat in 3/4 cup granulated sugar slowly; continue beating until very thick and light-colored. With rubber spatula or spoon, fold in flour and vanilla. Turn into jelly-roll pan, spreading batter evenly. Bake 13 min. or until light brown. Lightly dust clean dish towel with confectioners’ sugar. When cake is done, loosen it from sides of pan with spatula; invert onto towel. Lift off pan; carefully peel off paper. With very sharp knife, cut crisp edges, if any, from cake. Then, starting at narrow end of cake, roll it up very gently, rolling up towel in it (this prevents cake from sticking). Let cool.

About 1 1/4 hours before serving: Unroll cake, and lay it flat on towel. Then spread it with whipped cream and sprinkle cream with sliced strawberries. Now start rolling up cake from narrow end by folding edge of cake over, then tucking it under. Continue rolling cake, then tucking it under, lifting towel higher and higher with one hand as you guide roll with other hand. Finish with open end of cake on underside. Place on serving plate; refrigerate about 1 hr. Just before serving: Sprinkle top of cake with more powdered sugar. Cut into 1" crosswise slices. Garnish with whole strawberries; makes 6 to 8 servings.