STRAWBERRY SPONGE CAKE ROLL

1
Eddie Jordan

By
@EDWARDCARL

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.

Rating:
★★★★★ 2 votes
Comments:
Serves:
Makes 12 servings
Prep:
15 Min
Cook:
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

How to Make STRAWBERRY SPONGE CAKE ROLL

Step-by-Step

  • 1Preheat oven to 375 degrees. Line a 15 by 10 by 1 inch pan with foil or parchment paper grease.
  • 2Mix flour, baking powder, and salt thoroughly.
  • 3Beat eggs about 5 minutes until thick and lemon colored and heavy peaks cling to lifted beater.
  • 4Beat in sugar 1 tablespoon at a time. Slow blend in water and vanilla.
  • 5Gently blend in dry ingredients only until batter is smooth.
  • 6Pour into pan bake 12 to 15 minutes just until center is lightly firm when touched.
  • 7Place 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.
  • 8Peel foil or paper from cake and quickly trim away any crusty edges. Cool on rack.
  • 9Spread 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.
  • 10NOTE: I added a little whipped cream to hold the strawberries when I rolled it

Printable Recipe Card

About STRAWBERRY SPONGE CAKE ROLL

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids