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---------- Recipe via Meal-Master (tm) v8.05
Title: Strawberries 'n Cream Cake Roll
Categories: Cakes
Yield: 8 servings
3 Egg yolks
1 ts Vanilla extract
5 Egg white
1/2 ts Cream of tartar
1/4 ts Salt
3/4 c Powdered sugar; sifted
1/2 c All-purpose flour
2 tb Powdered sugar
2 c Strawberries; sliced
2 tb Sugar
2 c Whipping cream
3 tb Sugar
Strawberries/whole
-(optional)
Recipe by: Southern Living
Preparation Time: 0:30
Grease bottom and sides of a 15- x 10- x 1-inch jellyroll
pan with vegetable oil; line with wax paper, and grease wax
paper with oil. Set pan aside.
Beat egg yolks in a large bowl at high speed of an electric
mixer until thick and lemon colored; stir in vanilla, and
set aside.
Beat egg whites until foamy; add cream of tartar and salt,
beating until stiff but not dry. Fold in 3/4 cup powdered
sugar. Fold whites into yolk mixture. Gradually fold
flour into egg mixture. Spread batter evenly into prepared
pan. Bake at 350 degrees for 10 to 12 minutes.
Sift 1 to 2 tablespoon powdered sugar in a 15- x 10-inch
rectangle on a cloth towel. When cake is done, immediately
loosen from sides of pan, and turn out onto sugared towel.
Peel off wax paper. Starting at narrow end, roll up cake
and towel together; let cool completely on a wire rack,
seam side down.
Combine sliced strawberries and 2 tablespoons sugar; set
aside.
Beat whipping cream until foamy; gradually add 3
tablespoons sugar, beating until soft peaks form.
Unroll cake. Spread cake with sliced strawberries and half
of whipped cream; reroll cake, without towel. Place on
serving plate, seam side down; spread remaining whipped
cream on all sides. Garnish with whole strawberries, if
desired. Chill until serving time. Yield: 8 to 10
servings.
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