Strawberry Cake Roll
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Cake flour||3⁄4 Cup (12 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Powdered sugar||1 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|Frozen sliced strawberries||10 Ounce|
|Strawberry jam||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
Grease a 15- x 10- x 1-inch jellyroll pan, and line with waxed paper.
Grease and flour waxed paper; set aside.
Beat egg yolks until thick and lemon colored; gradually add 3/4 cup sugar, beating well.
Stir in 1 teaspoon vanilla.
Combine flour and baking powder; gradually add to sugar mixture, beating just until blended.
Beat egg whites (at room temperature) and salt until stiff peaks form; stir one-fourth of egg white mixture into flour mixture.
Repeat with remaining egg white mixture, stirring in one-fourth of mixture at a time.
Spread batter evenly in prepared pan.
Bake at 375° for 10 to 12 minutes.
Sift powdered sugar in a 15 x 10 inch rectangle on a towel.
When cake is done, immediately loosen from sides of pan and turn out onto sugar.
Peel off waxed paper.
Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.
Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form.
Add 1/4 tea spoon vanilla; beat until mixed.
Fold in strawberries.
Unroll cake, and remove towel.
Spread cake with strawberry filling, and re-roll.
Place on serving plate, seam side down.
Combine jam and corn syrup in a small saucepan; bring to a boil, stirring constantly.
Remove from heat; brush mixture over cake roll.
Chill until serving time.