Strawberry Cream Roll
|Eggs||3 Large, separated|
|Granulated sugar||50 Gram (1/4 Cup)|
|Powdered sugar||50 Gram, sifted (Scant 1/2 Cup)|
|All purpose flour||60 Gram (1 Cup)|
|Baking powder||1⁄2 Teaspoon|
|Strawberries||225 Gram (1 2/3 Cup)|
|Granulated sugar||25 Gram (2 Tablespoon)|
|Whipping cream||150 Milliliter (2/3 Cup)|
|Powdered sugar||1 Tablespoon|
Line a 13x9-inch (33x23-cm) cake pan with waxed paper; grease paper.
Preheat oven to 425°F (220°C).
To make cake, put egg yolks and granulated sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until frothy.
Add powdered sugar; beat until stiff.
Fold egg white mixture into egg yolk mixture.
Sift flour with baking powder.
Fold into egg mixture quickly but thoroughly.
Spread batter evenly in prepared cake pan.
Bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean.
Place a sheet of waxed paper over a damp cloth towel; sprinkle with a little granulated sugar.
Carefully turn out cake onto waxed paper.
Peel off lining paper.
Trim cake edges.
Roll up cake and waxed paper together.
To make filling, hull and quarter strawberries.
Place in a medium bowl and sprinkle with granulated sugar.
Let stand 30 minutes.
Drain strawberries in a strainer, reserving juice.
Beat cream with strawberry juice until stiff.
Fold powdered sugar into whipped cream mixture with strawberries.
Spread with filling.
Roll up, using waxed paper to lift cake.
Sprinkle with additional powdered sugar.