| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Fruits, Cakes |
6 |
Servings |
INGREDIENTS
| 3 |
|
Large eggs |
| 1 |
c |
Sugar |
| 5 |
tb |
Water |
| 1 |
ts |
Vanilla |
| 1 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 8 |
oz |
Whipping cream |
| 1/4 |
c |
Confectioners sugar |
| 2 |
c |
Sliced fresh strawberries |
INSTRUCTIONS
Preheat oven to 375. Grease jelly roll pan. LIne with wax paper. Grease
again.
Prepare jelly roll: Beat until thick 3 large eggs. Gradually beat in 1 cup
sugar. Beat in all at once 5 T water and 1 t vanilla. Mix together 1 cup
flour, 1 teaspoon baking powder and 1/4 teaspoon salt and beat in all at
once. Beat just until smooth. Pour in prepared pan. Bake just until cake
tests done, 12 to 15 minutes.
Loosen edges and immediately turn onto towel sprinkled with confectioners
sugar. Quickly peel off wax paper. Roll up in towel and cool on cake rack.
About 1 hour before serving, unroll cake.
Beat cream until stiff. Add confectioners sugar and beat until blended.
Spread cake with 2/3 of whipped cream. Sprinkle with sliced strawberries.
Re-roll.
Spoon rest of cream over top of cake and decorate with more strawberries,
if desired. Chill. Serve in thick slices (enough for 6-8 people).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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