STRAWBERRY SPONGE CAKE ROLL
I thought this would be difficult to make, It was a breeze It's Kinda like the first time I made a Pumpkin roll it is so easy.
Provided by Eddie Jordan
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. Line a 15 by 10 by 1 inch pan with foil or parchment paper grease.
- 2. Mix flour, baking powder, and salt thoroughly.
- 3. Beat eggs about 5 minutes until thick and lemon colored and heavy peaks cling to lifted beater.
- 4. Beat in sugar 1 tablespoon at a time. Slow blend in water and vanilla.
- 5. Gently blend in dry ingredients only until batter is smooth.
- 6. Pour into pan bake 12 to 15 minutes just until center is lightly firm when touched.
- 7. Place a sheet of foil or waxed paper on a rack sprinkle with about 3/4 of the powdered sugar. Turn cake out onto foil or wax paper.
- 8. Peel foil or paper from cake and quickly trim away any crusty edges. Cool on rack.
- 9. Spread cake with strawberry jelly or jam and well drained sliced strawberries. Starting narrow edge roll cake. Place seem down and add remaining powdered sugar over top.
- 10. NOTE: I added a little whipped cream to hold the strawberries when I rolled it
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