01 Jun Strawberry Shortcake Roll
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
Instructions
- Prepare jelly roll pan and line it with 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 does not 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.
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