Sponge cake roll filled with a creamy strawberryand vanilla ice cream mixture.
Recipe: Strawberry Cake Roll
1 1/2 pints vanilla ice cream, softened
Combine vanilla ice cream, non-dairy whippedtopping and about two thirds of the strawberries in a bowl; mixwell to distribute strawberries and freeze for at least 1 hour.Place remaining strawberries in small bowl, cover and refrigerate.
Grease a jelly roll pan; line with greasedparchment paper, set aside.
Beat egg yolks until light and lemon colored;gradually add first addition of sugar and vanilla, stirring well.Set aside.
With an electric mixer, beat egg whitesuntil foamy; gradually add second addition of sugar, a tablespoonat a time, beating until stiff but not dry. Fold into the eggyolk mixture.
Preheat oven to 350°F (175°C).
Combine flour, baking powder and salt;mix well, then fold into egg mixture. Spread batter in preparedpan; bake 12 minutes or until cake is lightly golden and springsback to the touch.
Sift powdered sugar onto a large, cleanlinen towel in a 15 x 10-inch rectangle pattern. When the cakeis done, immediately loosen from sides of pan by running a sharpknife gently around the edges; turn cake out onto towel, centeredon the powdered sugar rectangle. Peel off parchment paper. Startingat the narrow end, roll up cake and towel together; cool on wirerack, seam side down.
Unroll cake and remove towel. Remove icecream mixture from freezer. Spread ice cream on cake, leavinga 1-inch margin. Immediately re-roll cake and wrap in aluminumfoil. Freeze for one hour.
Remove aluminum foil and place cake onserving dish, seam side down.
Whip cream until stiff peaks form.
Garnish cake with whipped cream and remainingsliced strawberries.
1 cup non-dairy whipped topping
1 1/2 cups sliced hulled strawberries
4 large eggs, separated
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons powdered sugar
1 cup heavy whipping cream
Makes 8 servings.
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