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Strawberry Roll (summer version of Pumpkin Roll) Recipe

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This recipe for Strawberry Roll (summer version of Pumpkin Roll), by , is from The Swanson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robert Beideman
Added: Monday, September 8, 2008


1/2 cup sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs, separated
1/2 cup granulated sugar (halved)
1 teaspoon vanilla

1 pint strawberries (washed, hulled and sliced)
1 cup heavy cream
2 tablespoons confectioner sugar

Preheat oven 400 degrees.
Prepare cake: grease 15 x 10 x 1 inch jelly roll pan.
Line bottom with wax paper; grease paper. Sift together flour, baking powder and salt; set aside.
In a small bowl beat egg whites until peaked. Beat in (one tablespoon at a time) 1/4 granulated sugar until peaks form.
In a separate bowl, beat egg yolks, 1/4 cup sugar and vanilla until thick and fluffy. Fold in flour mixture, half at a time, until completely blended.
Fold meringue into egg yolk mixture until no streaks remain. Spread evenly onto jelly roll pan.
Bake for 10 minutes until center springs back to touch.
Sprinkle clean cotton kitchen towel with confectioner sugar. Loosen cake around edges with knife and turn onto towel. Remove wax paper and sprinkle with confectioner sugar. Roll up cake with towel inside. Cool for 10 -15 minutes.
Prepare filling: Dry strawberries on paper towel. Beat cream in bowl until slightly thickened. Add powdered sugar. Continue beating until stiff.
To assemble: Carefully unroll cake. Sprinkle strawberries evenly. Cover with whipped cream spread to within 1/2 inch of edges. Reroll cake removing towel. Refrigerate at least 1-2 hours. Slice into 3/4 inch slices.

Preparation Time:
Preparation Time:
About 1 hour for cake part and 30 minutes for filling.
Personal Notes:
Personal Notes:
This is a great spring/summer variation for pumpkin roll. Add chocolate sauce for a splash!




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