Saturday, May 30, 2015

Scrumptious Strawberry Cream Roll....cloudy with showers later....70's

 Let your fresh strawberries shine in this wonderful recipe, that is worth the bit of extra work it takes!
Scrumptious Strawberry Cream Roll   

 7/8 cup eggs (about 4)

1 tsp. baking powder

3/4 cup sugar

3/4 cup sifted cake flour (make your own by taking out 1 tab. flour and

adding 1 tab. cornstarch)

1 tsp. vanilla

 2 cups heavy cream

1/2 cup sugar

1/2 tsp. vanilla

 2 cups sliced strawberries, sweetened with 1/4 cup sugar

Preheat oven to 375, grease a 10x15x1" pan, line with waxed paper and grease paper. Place eggs in 2 quart mixing bowl; set over slightly smaller bowl of hot water. Add baking powder and beat until foamy with electric mixer. While beating rapidly, slowly add sugar by the tablespoonful. Continue beating unti tripled in volume. Remove bowl from hot water and quickly fold in flour and vanilla. Pour into pan, spreading evenly. Bake for 10-12 minutes. Cake should be Light brown. Turn out on dish cloth which has been laid on cooling rack and dusted with powdered sugar. Quickly peel off waxed paper and cover with towel until cool. When cake is cool, whip cream, adding sugar & vanilla. Spread on cake and sprinkle with strawberries. Carefully roll up cake from narrow side, trying not to squeeze out filling. Chill in refrigerator at least 2 hours. Dust with confectioners sugar.

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