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Rowe's Strawberry Cream Roll

Yield: 6 servings

Ingredients and directions for this recipe

3 lg Eggs 1 ts Baking powder
1 c Sugar 1/4 ts Salt
5 tb Water 8 oz Whipping cream
1 ts Vanilla 1/4 c Confectioners sugar
1 c Flour 2 c Sliced fresh strawberries

Preheat oven to 375. Grease jelly roll pan. Line with wax paper.
Grease again.

Prepare jelly roll: Beat until thick 3 large eggs. Gradually beat
in 1 cup sugar. Beat in all at once 5 T water and 1 t vanilla. Mix
together 1 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt
and beat in all at once. Beat just until smooth. Pour in prepared
pan. Bake just until cake tests done, 12 to 15 minutes.

Loosen edges and immediately turn onto towel sprinkled with
confectioners sugar. Quickly peel off wax paper. Roll up in towel
and cool on cake rack. About 1 hour before serving, unroll cake.

Beat cream until stiff. Add confectioners sugar and beat until
blended. Spread cake with 2/3 of whipped cream. Sprinkle with sliced
strawberries. Re-roll.

Spoon rest of cream over top of cake and decorate with more
strawberries, if desired. Chill. Serve in thick slices (enough for
6-8 people).

See also:
Previous recipe Rowe's Strawberry Buckle
Next recipe Rowe's Strawberry Crumb Pie

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