STRAWBERRY ROLL CAKE
Strawberries are one of my favorite fruits and when strawberry season arrives my family and I always visit the local berry patches to pick. We pick quite a few quarts and when we get home this easy strawberry shortcake recipe is the first thing we make!
If you have never made a cake roll before it can seem a little intimidating. But it really isn’t that difficult, and this fruit filled dessert tastes much better than one made with the little shortcake cups that you can buy at the grocery store.
The cake part of this Strawberry Roll Cake is a traditional sponge cake. It has a springy and light texture, because it is made with eggs but no shortening or butter.
The secret my mom taught me to making a cake roll without cracking is to roll it up while it is still hot from the oven. So when the cake is done baking I dump it out onto a dish cloth dusted with powdered sugar.
Ingredients
Instructions
for full recipes please see : www.upstateramblings.com
If you have never made a cake roll before it can seem a little intimidating. But it really isn’t that difficult, and this fruit filled dessert tastes much better than one made with the little shortcake cups that you can buy at the grocery store.
The cake part of this Strawberry Roll Cake is a traditional sponge cake. It has a springy and light texture, because it is made with eggs but no shortening or butter.
The secret my mom taught me to making a cake roll without cracking is to roll it up while it is still hot from the oven. So when the cake is done baking I dump it out onto a dish cloth dusted with powdered sugar.
Ingredients
- 4 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 quarts strawberries
- 1 pint heavy cream
- 2 Tablespoon sugar
Instructions
- Prepare jelly roll pan by lining it with waxed paper or parchment paper, and butter the paper. I just use a cookie sheet with edges, it doesn't have to be a jelly roll pan.
- Preheat the oven to 375, and separate the 4 eggs.
- Whip the 4 egg whites until stiff, then pour onto a plate and set aside. I always do the egg whites first, because then I don't have to wash out the mixer bowl.
- ....................................
for full recipes please see : www.upstateramblings.com
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