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Strawberries 'n Cream Sponge Cake Roll Recipe

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This recipe for Strawberries 'n Cream Sponge Cake Roll, by , is from Treasured Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mimi Mudd


3 egg yolks
1 t. vanilla
5 egg whites
1/2 t. cream of tarter
1/4 t. salt
3/4 cup powered sugar
1/2 cup flour
1-2 T. powered sugar
2 cups sliced strawberries
2 T. sugar
2 cups whipping cream
3 T. sugar
Whole strawberries, optional

Grease bottom and sides of a 15 x 10 x 1 inch jelly roll pan. Beat egg yolks in a large bowl at high speed until thick and lemon colored. Stir in vanilla and set aside. Beat egg whites until foamy; add cream of tartar and salt, beating until stiff but not dry. Fold in 3/4 cup powered sugar. Fold whites into yolk mixture. Gradually fold flour into egg mixture. Spread batter evenly into pan. Bake at 350 degrees for 10 to 12 minutes. Sift 1 - 2 T. powered sugar on a dish cloth. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Starting at narrow end, roll up cake and towel together; let cool on a wire rack.
Combine sliced strawberries and 2 T. sugar; set aside. Beat whipping cream until foamy; gradually add 3 T. sugar, beating until soft peaks form.
Unroll cake. Spread cake with sliced strawberries and half of whipping cream; reroll cake without towel. Place on serving plate, seam side down; spread remaining whipped cream on all sides. Garnish with whole strawberries. Chill.




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