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 - MALLOW CAKE ROLL
I made this delicious cake roll years ago. I found the recipe on the back of my 2007 edition of Taste of Home..finally found it again.. This is one I will be making again very soon. I hope you try it and enjoy it as much as we did..
Provided by Cassie *
Categories Other Desserts
Time 40m
Number Of Ingredients 11
Steps:
- 1. Let eggs stand at room temperature for 30 minutes. Line a greased 15 in, x 10 in. x 1 in. baking pan with waxed paper and grease the paper; set aside
- 2. Stir together the flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beat until thick and lemon - colored. Beat in vanilla. Add dry ingredients; mix well.
- 3. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into batter; fold in remaining whites.
- 4. Gently spoon into prepared pan. Bake at 375 for 10 - 12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
- 5. In a small mixing bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2 1/2 cups strawberries. Roll up again. Place seam side down on platter. Refrigerate for at least 2 hours. Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers. This is so good...I can't wait to make it again..enjoy!
STRAWBERRY-MALLOW CAKE ROLL
This stunning cake roll is so much fun to make and present to guests.-Susan Olsen, Huntley, Montana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. , Sift together the flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients and mix well. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites., Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack., In a small bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2-1/2 cups strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours. , Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers.
Nutrition Facts : Calories 271 calories, Fat 9g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 212mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
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