Tree Top


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