STRAWBERRY SPONGE CAKE ROLL

★★★★★ 3 Reviews
EDWARDCARL avatar
By Eddie Jordan
from Bristow, OK

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.

serves Makes 12 servings
prep time 15 Min
cook time 15 Min
method Convection Oven

Ingredients

  • 1 c
    less 2 tablespoons all pourpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
    salt
  • 3
    eggs
  • 1 c
    sugar
  • 1/3 c
    water
  • 1 tsp
    vanilla
  • 1/4 c
    powdered sugar
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How To Make

  • 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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