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Strawberry Cream Roll

The irresistible combination of fresh strawberries and cream is swirled into the middle of this cake roll. This refreshing strawberry cake roll always adds a fresh finale to any meal, it is so airy, fluffy and moist, you will surely ask for more. I love the simplicity of this recipe, simple and easy to find ingredients make this scrumptious and impressive dessert. I often use just simple seedless strawberry or raspberry jam for the filling to make it healthier. Yummy!!!!


Posted on February 25, 2010

Makes 12 servings

IngredientsStrawberry Cream Roll

8 ounces fresh strawberries, chopped

2 tbsp powedered sugar

1/4 tsp vanila extract

5 large eggs, separated

1/2 cup powdered sugar

1/3 cup all purpose flour

3 tbsp corn starch

Pinch of salt

1 pint fresh whipping cream

1/2 cup powdered sugar

1 tsp vanila extract

Directions

1. Preheat the oven at 400 F. Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

2. Wash the strawberries, chop, and mix them with 2 tablespoons of powdered sugar and vanilla. Let sit and absorb flavors.

3. In a large bowl, beat the egg whites with half of the powdered sugar on high until soft peak forms, about 5 minutes. In a separate bowl, beat the egg yolks with the remaining powdered sugar until thick and pale yellow.  Fold the egg white with the egg yolks very carefully.

6. Sift the flour, corn starch, and salt in a small bowl.  Add the dry mixture to the beaten eggs and fold slowly and very carefully until well incorporated.

7. Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until lightly browned, about 10 minutes.

8.  Loosen the edges and turn the cake out onto a damped kitchen towel. Cover the cake with another damped kitchen towel. Cool completely.

9. Meanwhile, beat the heavy cream with the powdered sugar and vanilla until peak forms. Uncover the cake, spread the whipped cream over the cake, and sprinkle with strawberry pieces. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.

10. Refrigerate for at least 8 hours to firm up. To serve, use a knife to cut the cake crosswise into 1-inch thick slices. Sprinkle with more powdered sugar and serve with fresh sliced strawberries.

 

 

 

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Susan

Rating: Love It

Such an easy recipe. It is very airy, light and not very sweet. I did not use corn starch just plain all purpose flour and it turned out o.k. Glad I found this easy recipe because my family loves simple fruity deserts and this one will be in my collection of favorite recipes.

Ginger

Rating: Love It

A hit in my family. I added 8 oz of cream cheese to the cream.

LV, CA

Rating: Love It         

This roll was so easy to make and it looks very pretty. I like to let the roll sit outside the refrigerator for a little while before eating so that the cake is softer. It tastes just like strawberry short cake. Excellent!!!!

 

 

 

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