STRAWBERRY JELLY ROLL
Steps:
- Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.
- In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.
- Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.
- Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.
- Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.
- Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.
- To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.
STRAWBERRY ROLL CAKE
This is a light and tasty dessert that can be prepared, served and enjoyed any time during the year. It is also delicious when made with other seasonal fruits besides strawberries...such as blueberries, raspberries, blackberries, pineapple, kiwi, etc...and you can even add cocoa powder to make it a "chocolate" roll cake. A flavor for every mood! Enjoy!
Provided by SarahKaye
Categories Dessert
Time 1h15m
Yield 1 cake roll, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees and line a rimmed cookie sheet with wax paper.
- In a small bowl, sift together the flour, baking powder and salt.
- In a separate larger bowl, beat eggs until thick.
- Gradually beat in sugar.
- Blend in water and vanilla.
- Gradually add sifted dry ingredients and beat just until smooth.
- Pour batter onto wax lined rimmed cookie sheet and spread evenly with spatula.
- Bake 12-15 minutes in oven at 375 degrees.
- While cake is hot and fresh from the oven, roll in a powdered sugar covered towel and place in refrigerator until cooled completely (about an hour).
- When cake is completely cooled, remove from refrigerator and unroll. Spread whipped topping on cake and sprinkle with chopped strawberries. Re-roll.
- Garnish with additional strawberries, whipped topping and/or powdered sugar! Enjoy!
- **For a chocolate cake, add ¼ cup cocoa at step 2.
Nutrition Facts : Calories 306.5, Fat 9.9, SaturatedFat 5.6, Cholesterol 92.8, Sodium 185.8, Carbohydrate 50.9, Fiber 1.2, Sugar 38.1, Protein 5
STRAWBERRY ROLL CAKE
This is a great party treat. Fluffy cake, buttercream icing, and strawberries make this especially yummy. Kids love it! It pairs great with vanilla ice cream. Don't worry about leftovers as there won't be any!
Provided by baibairox
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a rimmed 9x13-inch baking sheet.
- Beat cake mix, water, vegetable oil, and egg whites together in a bowl using an electric mixer on low speed until moistened, about 30 seconds. Beat batter on medium speed for 2 minutes. Pour batter into prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 15 to 20 minutes. Cool cake for at least 30 minutes.
- Gently release cake onto a clean towel. Place a second clean towel on top of cake and smooth out any wrinkles in towel. Slowly roll cake around top towel.
- Strain strawberries, reserving juice. Mix strawberry juice and icing together in a bowl until icing turns pink.
- Stir strawberries and strawberry glaze together in a separate bowl.
- Gently unroll cake and remove top towel. Spread icing onto cake; top icing with strawberry mixture. Carefully roll cake around the filling; slice into rounds.
Nutrition Facts : Calories 424 calories, Carbohydrate 66.6 g, Fat 16 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.6 g, Sodium 408 mg, Sugar 53.7 g
STRAWBERRY CREAM CAKE ROLL
There are plenty of strawberry patches near my hometown, and soon they'll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners' sugar. Peel off paper from cake; roll up cloth and cake. Cool. , For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired.
Nutrition Facts : Calories 237 calories, Fat 11g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 134mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
HEAVENLY STRAWBERRY JELLY ROLL
Make this Heavenly Strawberry Jelly Roll for a sweet treat at your next gathering. This jelly roll will also double as a centerpiece for a special occasion.
Provided by My Food and Family
Categories Home
Time 2h42m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Line 15x10x1-inch pan with parchment paper; spray with cooking spray. Prepare cake batter as directed on package; pour into prepared pan. Spread batter to cover bottom of pan. (Pan will be full.) Bake 20 to 22 min. or until top is golden brown and cake springs back when touched lightly in center. Cool in pan 30 min.
- Sift sugar over clean kitchen towel. Invert cake immediately onto towel; remove pan. Carefully peel off parchment. Starting at one long side, roll up cake and towel together. Cool completely. Reserve 1 cup berries; coarsely chop remaining berries.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min. Stir in 1 cup COOL WHIP and chopped berries. Unroll cake; remove towel. Spread berry mixture over cake, leaving 1-inch border around all sides. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap just before serving; place, seam-side down, on platter. Frost with remaining COOL WHIP. Top with reserved berries.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5613 g, Sugar 0 g, Protein 2 g
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