strawberry sponge cake roll

How To Make strawberry sponge cake roll

• 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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