Strawberry Cream Roll

Contributed By: Kay Davis


1 cup flour
1 tsp baking powder
¼ tsp salt
3 large eggs
1 cup sugar
1/3 cup water
1 tsp vanilla


Heat oven to 375.
Grease a jelly roll pan 15 ½ x 10 ½ x 1” and line bottom with greased parchment paper or with aluminum foil. Measure flour by dip-level-pour method or by sifting. Blend flour, baking powder and salt; set aside. Beat eggs in small mixer bowl until very thick and lemon-colored. Pour beaten eggs into large bowl. Gradually beat in sugar. Blend in water and vanilla, on low speed. Slowly mix in dry ingredients (low speed) just until batter is smooth. Pour into pan. Bake 12 to 15 minutes. Loosen edges and immediately turn upside down on a towel sprinkled with confectioners’ sugar. Remove paper (foil). Trim off stiff edges. While hot, roll cake and towel from narrow end. Cool on Wire rack.
A few hours before serving, unroll Jelly Roll (above). Spread with about 2 cup Sweetened Whipped Cream. Sprinkle with 2 cups sliced, fresh strawberries. Re-roll. Chill. Serve in thick slices.

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