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Strawberry Cake Roll




Source of Recipe


CooksRecipes.com






List of Ingredients



• 1 1/2 pints vanilla ice cream, softened
  
• 1 cup non-dairy whipped topping
  
• 1 1/2 cups sliced hulled strawberries
  
• 4 large eggs, separated
  
• 1/4 cup granulated sugar
  
• 1/2 teaspoon vanilla extract
  
• 1/2 cup granulated sugar
  
• 3/4 cup all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 3 tablespoons powdered sugar
  
• 1 cup heavy whipping cream
  






Instructions



1. Combine vanilla ice cream, non-dairy whipped topping and about two thirds of the strawberries in a bowl; mix well to distribute strawberries and freeze for atleast 1 hour. Place remaining strawberries in a small bowl, cover and refrigerate.
   
2. Grease a jelly roll pan; line with greased parchment paper; set aside. Beat egg yolks until light and lemon colored; gradually add first addition of sugar and vanilla, stirring well. Set aside. With an electric mixer, beat egg whites until foamy; gradually add second addition of sugar, a tablespoon at a time, beating until stiff but not dry. Fold into the egg yolk mixture.
   
3. Preheat oven to 350 degrees. Combine flour, baking powder and salt; mix well, then fold into egg mixture. Spread batter into prepared pan; bake 12 minutes or until cake is lightly golden and springs back to the touch.
   
4. Sift powdered sugar onto a large, clean linen towel in a 15x10 inch rectangle pattern. When the cake is done, immediately loosen from sides of pan by running a sharp knife gently around the edges; turn cake out onto towel, centered on the powdered sugar rectangle. Peel off parchment paper. Starting at the narrow end, roll up cake and towel together; cool on wire rack, seam side down.
   
5. Unroll cake and remove towel. Remove ice cream mixture from freezer. Spread ice cream on cake, leaving a 1 inch margin. Immediately re-roll cake and wrap in aluminum foil. Freeze for 1 hour.
   
6. Remove aluminum foil and place cake on a serving dish, seam side down, Whip cream until stiff peaks form. Garnish cake with whipped cream and remaining sliced strawberries.
   
7. Yield: 8 servings