Strawberry Cream Roll | Cookingwithdia

Ingredients

3eggs

1 cup white sugar

⅓ cup hot water

1 teaspoon vanilla extract

1 cup sifted all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup confectioners’ sugar for dusting(Optional)

1 teaspoon unflavored gelatin

¼ cup cold water

1 cup heavy cream, chilled

1 cup fresh strawberries

1 tablespoon white sugar

2 tablespoons confectioners’ sugar, for dusting(Optional)

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

Step 2

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 prepared pan.

Step 3

Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.

Step 4

Lay out a tea towel, and sprinkle it with confectioners’ sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool.

Step 5

In a microwave-safe bowl, sprinkle the gelatin over the cold water and set aside. Wash and hull the strawberries; if they’re large, you may halve or chop them. Melt gelatin in microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.

Step 6

Whip the cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll the cake, spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.

Step 7

Before serving, dust cake with confectioners’ sugar or top with additional whipped cream.

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