Ingredients

Cake

• 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

Filling

• 126 g Tree Top Strawberry Diced Fruit Base 509266
• 232 g heavy whipping cream
• 50 g sugar
• 1.25 g vanilla extract

Directions

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