Strawberry Cream Roll The Best Recipes

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Strawberry Cream Roll

"Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used."

Ingredients :

  • 3 eggs
  • 1 cup white sugar
  • 1/3 cup hot water
  • 1 teaspoon vanilla extract
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup confectioners' sugar for dusting
  • 1 cup fresh strawberries
  • 1 cup heavy cream, chilled
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon white sugar
  • 2 tablespoons confectioners' sugar, for dusting (optional)

Instructions :

Prep : 45M Cook : 15M Ready in : 2H30M
  • Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
  • Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into prepared pan.
  • Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
  • Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool.
  • Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.
  • Before serving, dust cake with confectioners' sugar or top with additional whipped cream.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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