strawberry cream roll

Ingredients

• Servings: 1
• 3 eggs
• 1 cup white sugar
• 1/3 cup hot water
• 1 teaspoon vanilla extract
• 1 cup sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup confectioners' sugar for dusting
• 1 cup fresh strawberries
• 1 cup heavy cream, chilled
• 1 teaspoon unflavored gelatin
• 1 tablespoon white sugar
• 2 tablespoons confectioners' sugar, for dusting (optional)

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• preheat oven to 375 degrees f (190 degrees c). butter a jelly roll pan. line it with buttered foil or buttered parchment paper.
• beat the eggs until thick and lemon colored. gradually add 1 cup white sugar, beating constantly. stir in water and vanilla extract. fold in flour, baking powder, and salt. pour batter into prepared pan.
• bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
• lay out a tea towel, and sprinkle it with confectioners' sugar. turn the cake out on the towel. peel off the paper or foil. cut away crusty edges with kitchen shears or a sharp paring knife. roll the cake up in the towel, and leave it to cool.
• whip the cream. add unflavored gelatin and 1 tablespoon sugar. fold in strawberries. unroll the cake. spread with the strawberry cream, and roll up again. chill cake for at least 1 hour.
• before serving, dust cake with confectioners' sugar or top with additional whipped cream.