STRAWBERRY CREAM CAKE ROLL
There are plenty of strawberry patches near my hometown, and soon they'll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners' sugar. Peel off paper from cake; roll up cloth and cake. Cool. , For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired.
Nutrition Facts : Calories 237 calories, Fat 11g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 134mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY SPONGE CAKE ROLL
I thought this would be difficult to make, It was a breeze It's Kinda like the first time I made a Pumpkin roll it is so easy.
Provided by Eddie Jordan
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. Line a 15 by 10 by 1 inch pan with foil or parchment paper grease.
- 2. Mix flour, baking powder, and salt thoroughly.
- 3. Beat eggs about 5 minutes until thick and lemon colored and heavy peaks cling to lifted beater.
- 4. Beat in sugar 1 tablespoon at a time. Slow blend in water and vanilla.
- 5. Gently blend in dry ingredients only until batter is smooth.
- 6. Pour into pan bake 12 to 15 minutes just until center is lightly firm when touched.
- 7. Place a sheet of foil or waxed paper on a rack sprinkle with about 3/4 of the powdered sugar. Turn cake out onto foil or wax paper.
- 8. Peel foil or paper from cake and quickly trim away any crusty edges. Cool on rack.
- 9. Spread cake with strawberry jelly or jam and well drained sliced strawberries. Starting narrow edge roll cake. Place seem down and add remaining powdered sugar over top.
- 10. NOTE: I added a little whipped cream to hold the strawberries when I rolled it
STRAWBERRY CHEESECAKE CAKE ROLL RECIPE BY TASTY
Here's what you need: eggs, sugar, oil, baking powder, salt, vanilla, flour, powdered sugar, cream cheese, vanilla, strawberry
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, whisk the eggs until pale yellow, about 2 minutes.
- Add in the ¹¹⁄₄ cups (150 grams) sugar and whisk again until combined.
- Mix in oil, baking powder, salt, and vanilla.
- Add in flour, and fold until smooth and combined.
- Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
- Bake for 10-15 minutes, or until cooked through.
- Lay out a kitchen towel and sprinkle with powdered sugar.
- Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
- Refrigerate cake for 30 minutes.
- In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
- Place the cake on the counter and unroll.
- Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
- Tightly roll the cake bake up, this time just using the towel as a guide.
- Top with powdered sugar.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 287 calories, Carbohydrate 32 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, Sugar 20 grams
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.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h30m
Yield 15
Number Of Ingredients 14
Steps:
- 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.
- In a microwave-safe bowl, sprinkle the gelatin over the cold water and set aside. Wash and hull the strawberries; if they're large, you may halve or chop them. Melt gelatin in microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.
- Whip the cream to medium-stiff peaks. Fold in cooled strawberry mixture. 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.
Nutrition Facts : Calories 171 calories, Carbohydrate 25 g, Cholesterol 58.9 mg, Fat 7 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 92.2 mg, Sugar 17.8 g
STRAWBERRY JELLY ROLL
Steps:
- Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.
- In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.
- Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.
- Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.
- Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.
- Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.
- To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.
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