| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Cake flour |
| 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
|
|
Sugar, confectioners |
| 3/4 |
c |
Butter; softened |
| 2 3/4 |
c |
Sugar, confectioners |
| 1 |
|
Egg |
| 1/2 |
c |
Strawberry preserves |
| 1 |
pt |
Heavy cream |
| 1/2 |
c |
Sugar, confectioners |
| 1 |
ts |
Vanilla |
| 1 |
pt |
Strawberries |
INSTRUCTIONS
CAKE
BUTTERCREAM
WHIPPED CREAM
Preheat oven to 400 degrees. Line a 15 x 10" jelly roll pan with waxed
paper. Butter lightly. Beat eggs until light. Add sugar, gradually. Beat
until thick and lemon colored. Add vanilla. Sift flour, baking powder and
salt. Fold into egg mixture. Pour into pan. Bake 10 minutes or until cake
springs back when pressed lightly. Roll cake inside a towel coated with
sifted powdered sugar; start at the short side. Cool. For the buttercream,
beat butter and sugar until light and fluffy. Beat in egg, then preserves.
To hold together, this may be chilled, but let it soften before spreading.
Whip cream with sugar and vanilla. To assemble: Unroll cake. Spread with
buttercream. Roll up again. Place seam side down on serving plate Frost
with cream and chill several hours. Garnish with berries. Makes 1 cake
roll.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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