Strawberry Cream Roll

A homemade sponge cake is rolled up around a whipped cream-strawberry filling for an elegant dessert. Dust with powdered sugar or top with more whipped cream, if desired.

• Preparation Time: 45 mins
• Cooking Time: 15 mins
• Total Time: 60 mins
• Calories: 171 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 tablespoon white sugar
• 1 cup sifted all-purpose flour
• 3 eggs
• 1 teaspoon unflavored gelatin
• 1 cup heavy cream, chilled
• 1 cup fresh strawberries
• 0.25 teaspoon salt
• 0.25 cup cold water
• 0.33333334326744 cup hot water
• 0.25 cup confectioners' sugar for dusting
• 2 tablespoons confectioners' sugar, for dusting

Recipe Instructions

Step 1

Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

Step 3

Beat eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into the prepared pan.

Step 4

Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn cake out on the towel. Peel off the paper or foil. Cut crusty edges with kitchen shears or a sharp paring knife. Roll cake up in the towel, and leave it to cool.

Step 5

In a microwave-safe bowl, sprinkle gelatin over the cold water and set aside. Wash and hull strawberries; if they're large, you may halve or chop them. Melt gelatin in the microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.

Step 6

Whip cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll cake, spread with strawberry cream, and roll up again. Chill cake for at least 1 hour.

Step 7

Before serving, dust cake with confectioners' sugar or top with additional whipped cream.