STRAWBERRY SPONGE CAKE ROLL
Makes 12 servings
less 2 tablespoons all pourpose flour
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