Homemade Strawberry Roll
|All purpose flour||1 Cup (16 tbs), sifted|
|Baking powder||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Icing sugar||6 Tablespoon, sifted|
|Strawberries||2 Cup (32 tbs), sliced|
Heat oven to 375 degrees.
Grease sides of 15 x 10 x 1-inch jelly roll pan.
Line bottom of pan with waxed paper or greased heavy brown paper.
Sift flour, baking powder and salt together.
Beat eggs in small mixing bowl with rotary beater or electric mixer until thick and light-colored.
Gradually beat in sugar.
Blend in orange juice.
Add sifted dry ingredients and orange rind and blend only until smooth.
Pour into prepared pan, spreading evenly.
Bake 12 to 15 minutes or until top springs back when touched lightly in centre.
Loosen edges of cake and sprinkle top generously with sifted icing sugar.
Turn out on towel.
Peel off paper.
Roll cake and towel up together loosely from narrow end and let stand on cake rack until cake is cool.
Whip cream and 6 tbsp.icing sugar until stiff, 30 minutes before serving time.
Unroll cooled cake.
Spread with whipped cream and sprinkle with strawberries.
Roll up again loosely.
Refrigerate until serving time.
Cut in 1-inch slices to serve.