strawberry cake roll?

Question

does anyone have a good recipe for a strawberry cake roll (like pumpkin roll) or a jelly roll or lemon roll

Answer 1

INGREDIENTS
3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners' sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.
Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.


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NUTRITION INFORMATION
Servings Per Recipe: 15

Amount Per Serving

Calories: 167

Total Fat: 7g
Cholesterol: 64mg
Sodium: 91mg
Total Carbs: 24g
Dietary Fiber: 0.5g
Protein: 2.6g

Answer 2

Strawberry Delight Roll

Ingredients:

1 cup sifted cake flour
1 tsp. baking powder
¼ tsp. salt
3 eggs
¾ cup sugar
1 tbsp. frozen concentrated orange juice, thawed
powdered sugar
½ tsp. almond extract
2 cup whipping cream, whipped
2 pint sliced fresh strawberries, sweetened to taste

Directions:

Line greased 10x15x1 inch jelly roll pan with greased and floured waxed paper. Sift first 3 ingredients together. Beat eggs in bowl until thick. Add sugar gradually, beating until very thick and creamy. Beat in orange juice and 2 tablespoons water. Add flour mixture gradually, beating until smooth. Pour batter into prepared pan, spreading into corners. Bake at 375 degrees for 12 minutes.

Invert cake onto towel dusted with powdered sugar. Roll up and cool completely. Blend ½ cup powdered sugar and almond extract with whipped topping. Unroll cake. Trim crust from edges.

Spread with half the whipped cream mixture. Spoon ¾ of the strawberries over whipped cream. Reroll cake and place seam side down on serving plate. Top with remaining whipped cream and strawberries.

Answer 3

Strawberry Cake Roll

strawberry cake roll recipe with whipped cream and strawberries.

INGREDIENTS:

1 cup cake flour, sifted before measuring
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs at room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 box (3 ounces) strawberry gelatin
1 cup hot water
3/4 cup cold water
2 cups fresh strawberries, trimmed, cleaned, and chopped (reserve some for garnish)
pinch salt
2 tablespoons confectioners' sugar
confectioners' sugar, as needed
whipped topping or whipped cream
toasted sliced almonds*
a few whole or halved strawberries for garnish

PREPARATION:

Grease bottom and sides of a 15x10x1-inch jelly roll pan then line bottom with waxed paper; grease the paper.
Into a bowl, sift together the sifted cake flour, baking powder, and salt. Set aside. In a small bowl beat eggs at high speed of electric mixer.

Gradually beat in sugar; add vanilla and beat until fluffy, thick, and lemon-colored, about 5 minutes. Gradually fold in sifted flour mixture.
Pour batter into prepared 15x10x1-inch jelly roll pan. Bake at 400° for 10 to 12 minutes, until cake bounces back when lightly touched in center.

Dissolve gelatin in hot water; add cold water. Blend thoroughly and chill until slightly thickened. Fold in the chopped strawberries, salt, and 2 tablespoons of confectioners' sugar. Refrigerate until the filling is thicker, about jam/jelly consistency; stir mixture occasionally.

Invert cake onto a dish cloth which has been sprinkled generously with confectioners' sugar. Carefully peel off waxed paper and trim off crisp edges. While still hot roll cake with cloth from narrow end. Cool rolled up cake on a rack. When cool, unroll.
Remove the cloth and spread thickened filling over the cake.
Roll up and place on serving plate, seam side down. Spread cake with whipped topping or cream, sprinkle with toasted sliced almonds and garnish with reserved strawberries.
Keep strawberry cake roll refrigerated until serving time.

Serves 10.

*To toast almonds, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Answer 4

You'll find the lemon and strawberry at the bottom, under Variations.

"Jelly Roll" - 10 servings

3 eggs (1/2 to 1/3 cup)
1 cup granulated sugar
1/3 cup water
1 tsp. vanilla
1 cup cake flour or 3/4 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
About 2/3 cup jelly or jam
Confectioners' sugar

Heat oven to 375*. Line jelly roll pan, (15 1/2,x10 1/2,x1"), with aluminum foil or waxed paper; grease. In small mixer bowl, beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixer bowl; 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 pan, spreading batter to corners.
Bake 12-15 minutes or until wooden pick inserted in center comes out clean. Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar. Carefully remove foil; trim off stiff edges if necessary.
While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up; sprinkle with confectioners' sugar.
(NOTE: If using self-rising flour, omit baking powder and salt.)

VARIATIONS
Lemon Cake Roll: Omit jelly. Spread unrolled cake with cooled Clear Lemon Filling (recipe below). Roll up; sprinkle with confectioners' sugar. Chill at least 1 hour. Serve with sweetened whipped cream.
Strawberry-filled Roll: Omit jelly. About 1 hour before serving, beat 1/2 cup chilled whipping cream and 2 tbsp. confectioners' sugar in chilled bowl until stiff. Spread on unrolled cake. Arrange 2 cups sliced fresh strawberries over whipped cream. Roll up; sprinkle with confectioners' sugar. Chill. Serve with sweetened whipped cream.

"Clear Lemon Filling"

1/4 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 cup water
1 tsp. grated lemon peel
1 tbsp. butter or margarine
1/3 cup lemon juice

Mix sugar, cornstarch and salt in saucepan; gradually stir in water. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Remove from heat; add lemon peel and butter. Gradually stir in lemon juice and, if desired, 4 drops yellow food color. Cool thoroughly. If filling is too soft, refrigerate until set.