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.