Strawberries and Cream Cake Roll
- Total Time
Enjoy this cake all year long!
powdered sugar4 Tbsp
egg white(s)6 large, at room temperature
uncooked egg yolk(s)3 large
orange zest1 Tbsp, grated (about 1 orange)
fresh orange juice3 Tbsp
vanilla extract1 tsp
all-purpose flour½ cup(s)
strawberry jam⅓ cup(s)
strawberries1 cup(s), sliced
fat free whipped topping1 ½ cup(s), frozen variety
- Preheat the oven to 350°F. Spray a 10 1⁄2 x 15 1⁄2 x 1-inch jelly-roll pan with nonstick spray. Line with wax paper; spray with nonstick spray. Dust a clean kitchen towel with 1 tablespoon of the confectioners’ sugar; set aside.
- With an electric mixer on high speed, beat the egg whites in a large bowl until soft peaks form. Add 1⁄4 cup of the granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Set aside. In a medium bowl, with the mixer on high speed (no need to clean the beaters), beat the egg yolks until pale and thickened, about 4 minutes. Gradually add the remaining 1⁄2 cup of granulated sugar, beating until a ribbon forms when the beaters are lifted. Reduce the speed to low. Beat in the orange zest and juice and vanilla until blended. With a rubber spatula, gradually stir in the flour until well blended. Gently fold the beaten whites into the egg yolk mixture just until no streaks of white remain.
- Pour the batter into the pan; spread evenly. Bake until the cake is golden and springs back when lightly pressed, 10 – 13 minutes. Run a thin knife around the cake to loosen it from the pan; invert onto the sugar-dusted towel; remove the wax paper. While the cake is still warm and starting with a short side, roll up the cake with the towel. Place on a rack and let cool completely.
- Unroll the cake and remove the towel. With a narrow metal spatula, spread the jam over the cake. Sprinkle evenly with the strawberries, then spread evenly with the whipped topping. Reroll the cake; place, seam side down, on a serving plate. Dust with the remaining 3 tablespoons of confectioners’ sugar. Wearing oven mitts, heat a long metal skewer on the stovetop until very hot, about 10 seconds. Drag the hot skewer through the sugar, on the diagonal, to make a crosshatch pattern. Reheat the skewer, being sure to wipe it clean each time. Yields 1⁄8 of cake per serving.