Strawberry Jelly Rolls
|Red jelly powder||1 Ounce (28 Gram, 1 Package)|
|Boiling water||375 Milliliter (1 1/2 Cups)|
|Shredded coconut||250 Milliliter (1 Cup)|
|For sponge cake|
|Eggs||4 , separated|
|Grated lemon rind||1|
|Granulated sugar||125 Milliliter (1/2 Cup)|
|All purpose flour||75 Milliliter (5 Tablespoon)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Butter||60 Milliliter (1/4 Cup)|
|Sugar||60 Milliliter (1/4 Cup)|
|Boiling water||15 Milliliter (1 Tablespoon)|
|Milk||15 Milliliter (1 Tablespoon)|
|Chopped strawberries||250 Milliliter (1 Cup)|
Dissolve jelly powder in boiling water by stirring well.
Refrigerate to cool but not set.
Preheat oven to 425°F (220°C).
Whisk egg yolks, lemon rind and half the sugar till creamy.
Whisk egg whites till stiff, add remaining sugar and fold into egg yolk mixture.
Sift flour and cornstarch and fold into egg mixture.
Spread evenly in a greased and lined jell roll pan.
Bake for 10-12 minutes or until cooked.
Remove from oven and cover with a damp tea towel until cold.
To make filling, cream butter and sugar for 5 minutes.
Gradually add boiling water, milk and vanilla, beating thoroughly.
Stir in strawberries.
Turn cake out and remove lining paper.
Spread with strawberry cream, cut into 12 squares and roll each one up.
Dip into cold jelly, roll in coconut and place on wax paper to set.
Serving size: Complete recipe
Calories 2939 Calories from Fat 1396
% Daily Value*
Total Fat 162 g249.6%
Saturated Fat 114.6 g572.8%
Trans Fat 0 g
Cholesterol 1346.6 mg448.9%
Sodium 779.1 mg32.5%
Total Carbohydrates 344 g114.5%
Dietary Fiber 30.2 g120.8%
Sugars 215.7 g
Protein 49 g97.6%
Vitamin A 59.1% Vitamin C 269.5%
Calcium 28.3% Iron 84.5%
*Based on a 2000 Calorie diet