Strawberry Cream Cake Roll
- 200 g eggs
- 2.50 g vanilla extract
- 150 g sugar
- 96 g sifted cake flour
- 4.60 g baking powder
- 1.50 g salt
- Powdered sugar
- 126 g Tree Top Strawberry Diced Fruit Base 509266
- 232 g heavy whipping cream
- 50 g sugar
- 1.25 g vanilla extract
Preheat oven to 375°F. Line a jelly roll pan with greased waxed paper.
In a bowl, beat eggs and vanilla on high speed 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 prepared pan. Spread batter evenly over pan. Bake 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 sugar, cream and vanilla until soft peaks form. Unroll cake and spread filling over it. Roll up cake again and chill 2 hours before serving. Sprinkle with confectioners’ sugar.
Garnish with whole strawberries and whipped cream, if desired.
Yield: 10 servings