Strawberry cake roll

Yield: 8 Servings

Measure Ingredient
4 \N Eggs
¾ cup Sugar
1 teaspoon Vanilla
¾ cup Cake flour
¾ teaspoon Baking powder
¼ teaspoon Salt
\N \N Sugar, confectioners
¾ cup Butter; softened
2¾ cup Sugar, confectioners
1 \N Egg
½ cup Strawberry preserves
1 pint Heavy cream
½ cup Sugar, confectioners
1 teaspoon Vanilla
1 pint Strawberries




Preheat oven to 400 degrees. Line a 15 x 10" jelly roll pan with waxed paper. Butter lightly. Beat eggs until light. Add sugar, gradually.

Beat until thick and lemon colored. Add vanilla. Sift flour, baking powder and salt. Fold into egg mixture. Pour into pan. Bake 10 minutes or until cake springs back when pressed lightly. Roll cake inside a towel coated with sifted powdered sugar; start at the short side. Cool. For the buttercream, beat butter and sugar until light and fluffy. Beat in egg, then preserves. To hold together, this may be chilled, but let it soften before spreading. Whip cream with sugar and vanilla. To assemble: Unroll cake. Spread with buttercream. Roll up again. Place seam side down on serving plate Frost with cream and chill several hours. Garnish with berries. Makes 1 cake roll.

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