Wednesday, April 27, 2011

Strawberry Jelly Roll

I grew up eating and loving this, we always made this in the summer when the strawberries in the garden were ripe. It is so yummy. I had some strawberries from the summer in my freezer and they worked great too.

4 eggs
1 scant cup flour
1 cup sugar
2 T. warm water
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
Beat eggs 5 minutes until thick and light colored. Gradually add sugar, beating 2 more minutes. Blend in water and vanilla. Fold in dry ingredients. Bake in a jelly roll pan lined with wax or parchment paper which has been sprayed with Pam. Bake at 375 for 10-12 minutes until golden brown. When you take it out of the oven, sprinkle a dish towel with powdered sugar. Dump the cake on the dishtowel and peel off the paper. Roll it up in the dishtowel while still warm and leave it until cooled. Unroll and put the filling in and roll it back up and refrigerate.
Strawberry filling:
1/2 cup fresh strawberries (I used 1 cup more)
1/2 cup powdered sugar
1 8 oz pkg. cream cheese
1 4 1/2 oz. cool whip
Crush berries, beat cheese, add sugar, fold in cool whip. Blend in Strawberries and spread on cake.

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