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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mimi Mudd

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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