Strawberry Shortcake Roll

• Vegetarian

• Produce

  • 2 qt Strawberries

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 3/4 cup Flour
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 pint Heavy cream, whipped

Found on upstateramblings.com

Description

Ingredients

• 4 eggs
• ¾ c. sugar
• 1 t. vanilla
• ¾ c. flour
• ¼ t. salt
• 1 t. baking powder
• 2 quarts strawberries
• 1 pint heavy cream, whipped

Directions

• Prepare jelly roll pan linin it with waxed paper or parchment paper, and butter the paper. This ensures it is easy to get the cake roll out of the pan. I just use a cookie sheet with edges, it doesn’t have to be a jelly roll pan.
• Preheat the oven to 375, and separate the 4 eggs.
• Whip the 4 egg whites until stiff, then pour onto a plate and set aside. I always do the egg whites first, because then I don’t have to wash out the mixer bowl.
• Put the 4 egg yolks in a mixer bowl with the sugar and beat until creamy. Add the vanilla and beat again.
• In a separate bowl combine the flour, salt and baking powder.
• Now fold the egg whites into the egg yolk mixture while sifting the flour over the top, stirring gently with a spatula.
• Spread evenly in the prepared pan and bake for 12 minutes, until it is light brown.
• Turn onto a towel dusted with powdered sugar, and roll up the long way inside the towel. This helps it keep its shape once it is filled.
• Once it has completely cooled inside the towel unroll the sponge cake, and spread with whipped cream and strawberries. Roll it back up and serve with more strawberries and cream.