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Saturday, June 25, 2011

Strawberry Cream Jelly Roll

3 eggs                                                                1/4 teaspoon salt
1 cup white sugar                                               1/4 cup confectioners' sugar for dusting
1/3 cup hot water                                               1 cup fresh strawberries
1 teaspoon vanilla extract                                   1 cup heavy whipping cream
1 cup sifted all-purpose flour                              1 teaspoon unflavored gelatin
1 teaspoon baking powder                                1 tablespoon white sugar

Preheat oven to 375 degrees F. Butter a jelly roll pan.  Line it with buttered parchment paper.
Beat the eggs until thick and lemon colored, (5 minutes).  Gradually add 1 cup white sugar, beating constantly.  Stir in water and vanilla extract.  Mix flour, baking powder and salt and fold into batter until lumps are all gone.  Fold into prepared pan. Bake for 15 minutes.  It should be springy to the touch and begin to shrink away from the sides of the pan.  While baking prepare for the finished cake by laying out a tea towel and sprinkling it with confectioners' sugar.  Once the Jelly roll is done and still hot turn the jelly roll out onto the towel.  Take off the paper and cut away crusty edges.  Roll the cake up using the towel then move the cake to a long piece of wax paper.  Roll the jelly roll into the wax maker and let cool completely.
Whip the cream.  Add unflavored gelatin and 1 tablespoon sugar.  Fold in cut up strawberries.
Now unroll the cake and spread with the strawberry cream mixture and roll up again.  Chill for at least and hour before cutting.  Add more whipped cream to each slice to serve.

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