 Strawberry Cake Roll1 cup granulated sugar 1 cup cake flour (or 3/4 cup all purpose flour) 1 tsp. baking powder 1/4 tsp. salt 1/3 cup water 1 tsp. vanilla 8 oz. tub Cool Whip 2 cups sliced fresh strawberries Confectioner's sugar Line jelly roll pan (15 1/2x10 1/2) with aluminum foil or waxed paper; grease (I prefer to use parchment paper, folded to fit up the sides of the pan -- no greasing necessary -- and no stiff edges) In mixing bowl, beat eggs about 5 minutes untli thick and lemon colored. Gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into prepared pan, spreading the batter to the corners. Bake for 12 to 15 minutes or until a wooden toothpick inserted in center comes out clean. Loosen cake from edges of pan; invert on a towel liberally sprinkled with confectioner's sugar. Carefully remove foil and trim off stiff edges if necessary. While hot, roll cake and towel from the narrow edge. Cool completely on wire rack. Unroll cake (remove towel :-). Spread cake with Cool Whip; cover with the strawberries. Roll up; sprinkle with confectioner's sugar. Chill. Serve with more whipped cream and strawberries, if desired. 8 - 10 servings Index page 2 Recipe |
