Strawberry Cream Cake Roll

I loved this cake it was light and fluffy and a great alternative to a heavier strawberry dessert. It was delicious!


3 eggs
1 cup sugar
1/4 cup water
1 tsp. vanilla extract
3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt

Directions: In a bowl beat the eggs for 5 minutes until very thick and a lemon color. Gradually beat in sugar. On a low speed beat in water and vanilla. Then gradually add dry ingredients. Beat just until smooth don't over mix.

Pour into a pan with high edges and that is lined with parchment paper. Bake at 375 degrees for 12-15 minutes. Remove from oven loosen edges and invert cake onto a towel that is sprinkled with powdered sugar (essential for cake not to stick while cooling). Roll up in the towel and let cool until room temp.

Strawberry Filling

1/2 cup whipping cream
2 tbsp. powdered sugar
1 cup strawberries, diced small

Directions: In a bowl use a mixer to beat the whipping cream and powdered sugar until stiff peaks. Unroll the cooled cake and remove parchment paper. Spread whip cream over the cake and sprinkle the strawberries on top. Roll up the cake once again and sprinkle with powdered sugar refrigerate and serve cold.
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