Strawberry Shortcake Roll

READY IN: 57mins
SERVES: 8
YIELD: 1 roll
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare jelly roll pan linin it with waxed paper or parchment paper, and butter the paper. This ensures it is easy to get the cake roll out of the pan. I just use a cookie sheet with edges, it doesn’t have to be a jelly roll pan.
  • Preheat the oven to 375, and separate the 4 eggs.
  • Whip the 4 egg whites until stiff, then pour onto a plate and set aside. I always do the egg whites first, because then I don’t have to wash out the mixer bowl.
  • Put the 4 egg yolks in a mixer bowl with the sugar and beat until creamy. Add the vanilla and beat again.
  • In a separate bowl combine the flour, salt and baking powder.
  • Now fold the egg whites into the egg yolk mixture while sifting the flour over the top, stirring gently with a spatula.
  • Spread evenly in the prepared pan and bake for 12 minutes, until it is light brown.
  • Turn onto a towel dusted with powdered sugar, and roll up the long way inside the towel. This helps it keep its shape once it is filled.
  • Once it has completely cooled inside the towel unroll the sponge cake, and spread with whipped cream and strawberries. Roll it back up and serve with more strawberries and cream.
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