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Cream Roll Recipe

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This recipe for Cream Roll, by , is from The Pieper Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Geri Pieper
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Roll ingredients:
4 egg yolks
1/4 c. sugar
1/2 tsp. vanilla
4 egg whites
1/2 c. sugar
3/4 cup flour (sifted)
1 tsp. baking powder
1/4 tsp. salt

Whipped Cream filling:
1 cup milk
4 T. flour
1 stick margarine
5 T. Crisco
1 cup granulated sugar
1 1/2 to 2 tsp. vanilla

Directions:
Directions:
Roll:Beat egg yolks until thick and lemon colored. Gradually beat in 1/4 cup sugar and the vanilla. Beat egg whites until almost stiff. Gradually add remaining 1/2 cup sugar and beat until very stiff. Fold egg yolks into whites. Sift flour, baking powder, and salt together. Add to egg mixture. Fold in.
Bake in wax paper lined 15 1/2 x 10 1/2 x 1 inch jelly roll pan at 375 10-12min. Loosen sides, turn out onto paper towel sprinkled with powdered sugar. Remove the wax paper slowly. Trim crusts if needed. Roll quickly along with paper towel. Hold for 5 seconds in rolled position. Unroll. Remove paper. Roll again putting open end down on wire rack. Let cool.
Whipped Cream filling:
Make paste of milk and flour, cook until thickened and opaque. Cool off in refrigerator or set bowl in ice water. Beat margarine and Crisco until very creamy. Add sugar slowly, mixing well. Finally add cold flour mixture slowly. Unroll roll, spread with filling and roll again. Freeze.

Personal Notes:
Personal Notes:
Best served from freezer. Doubling the filling makes enough for 3 cream rolls. Cream roll ends up about 12 inches long. Cut it in half for easier storage.

 

 

 

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