Strawberry Cream Roll Tasty Recipes

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Strawberry Cream Roll

"Ideal for that special finishing to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on pinnacle also can be used."

Ingredients :

3 eggs
1 cup white sugar
1/three cup warm water
1 teaspoon vanilla extract
1 cup sifted all-motive flour
1 teaspoon baking powder
1/4 teaspoon salt
1/four cup confectioners' sugar for dusting
1 cup fresh strawberries
1 cup heavy cream, chilled
1 teaspoon unflavored gelatin
1 tablespoon white sugar
2 tablespoons confectioners' sugar, for dusting (optionally available)

Instructions :

Prep : 45M	Cook : 15M	Ready in : 2H30M

Preheat oven to 375 levels F (190 stages C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating continuously. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into organized pan.
Bake till cake is springy to the touch and starting to shrink away from the sides of the pan, approximately 15 minutes.
Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake out at the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a pointy paring knife. Roll the cake up within the towel, and leave it to cool.
Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up once more. Chill cake for at least 1 hour.
Before serving, dust cake with confectioners' sugar or pinnacle with additional whipped cream.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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