Strawberry Cream Roll


  • 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.

  • Source: Read Full Article