Strawberry Cream Roll
Description
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.
Ingredients
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3 eggs
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1 cup white sugar
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1/3 cup hot water
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1 teaspoon vanilla extract
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1 cup sifted all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup confectioners' sugar for dusting
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1 teaspoon unflavored gelatin
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1/4 cup cold water
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1 cup heavy cream, chilled
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1 cup fresh strawberries
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1 tablespoon white sugar
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2 tablespoons confectioners' sugar, for dusting
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
2
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.
3
Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
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.
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.
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.
7
Before serving, dust cake with confectioners' sugar or top with additional whipped cream.