Strawberry Cream Roll Cake
Strawberry Cream Roll Cake is an moderately easy dinner. Made with 3 eggs, 1 c. sugar, 5 tbsp. water, 1 1/2 tsp. vanilla and 1 c. cake flour, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Beat eggs until light and lemon colored.
Gradually add sugar and beat well.
Mix in water and vanilla.
Sift together cake flour, baking powder and salt.
Fold into egg-sugar mixture.
Line a greased jelly-roll pan with waxed paper.
Lightly grease the paper.
Pour batter onto waxed paper and spread evenly.
Bake at 375Β° for 12 to 15 minutes.
Lightly sift 10x sugar onto a tea towel.
Invert cake on waxed paper onto towel.
Remove paper and trim off any dry edges.
Roll cake up with towel, starting on long side.
When cake is cool, unroll and spread the following mixture over it and reroll (don't try to flatten it).
π· Perfect Pairings
Complete your meal with these
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