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Strawbeny Cream Log

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  Cake flour 3⁄4 Cup (12 tbs)
  Double acting baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 4 Large
  Granulated sugar 1⁄4 Cup (4 tbs)
  Strawberries 4 Cup (64 tbs), finely chopped, reserve 4 whole berries for garnish
  Reduced calorie strawberry spread 2 Tablespoon, melted (16 Calories Per 2 Teaspoons)
  Thawed frozen whipped topping 1⁄2 Cup (8 tbs) (1/2 Cup Plus 1 Tablespoon)

1. Preheat oven to 400°F. Line 15 1/2 x 10 x 1-inch jelly-roll pan with parchment paper and set aside. Onto sheet of wax paper or a paper plate sift together flour, baking powder, and salt 2 times; set aside.
2. In mixing bowl, using electric mixer on high speed, beat eggs until thick and lemon colored, about 5 minutes; gradually beat in sugar, then fold in sifted ingredients.
3. Pour batter into paper-lined pan and bake until golden, 9 to 10 minutes (top should spring back when touched lightly with finger).
4. Remove from oven and turn cake onto a towel; remove and discard parchment paper. Starting at narrow end, roll cake with towel; set on wire rack and let cool.
5. In bowl combine chopped strawberries and melted spread. Unroll cooled cake, remove towel, and spread berry mixture over cake surface; reroll cake and place, seam-side down, on serving platter. Spread whipped topping over top and sides of log; slice reserved berries and arrange slices attractively on log.

Recipe Summary

Difficulty Level: 
Bit Difficult
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1347 Calories from Fat 216

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 11.9 g59.5%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1658.9 mg69.1%

Total Carbohydrates 234 g78.1%

Dietary Fiber 25.7 g102.6%

Sugars 109.6 g

Protein 46 g92.1%

Vitamin A 21.2% Vitamin C 687.7%

Calcium 66.5% Iron 39.5%

*Based on a 2000 Calorie diet

Strawbeny Cream Log Recipe