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My review
Strawberry Cream Roll
JJOHN32
"Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used."
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Ingredients
2 h 30 m servings 171 calsOriginal recipe yields 15 servings (1 jelly roll cake)
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 171 calories; 7 g fat; 25 g carbohydrates; 2.6 g protein; 59 mg cholesterol; 92 mg sodium. Full nutrition
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Reviews
Read all reviews 8199 Ratings
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Most helpful positive review
8/8/2005
This was so good!! I used alot of tips from previous reviewers, thanks!! First I added some lemon zest to the jelly roll batter, then I added about 4 oz of cream cheese to the filling and I used...
Most helpful critical review
6/30/2007
The cake roll stuck to my towel. I ended up having to put the whole diaster into a big bowl. My husband stil said it tasted good, but it looks like big mess. Need more explaniation on making jel...
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8/8/2005
This was so good!! I used alot of tips from previous reviewers, thanks!! First I added some lemon zest to the jelly roll batter, then I added about 4 oz of cream cheese to the filling and I used...
6/14/2007
The first time I made this, the cake turned out very rubbery. I suspected that it was a mistake on my part, so I made it again and beat the eggs more. That time, the cake was great. I suggest be...
4/7/2012
I've made this roll numerous times and it is great...with a couple modifications. I whip the cream and add 8 ounces of light cream cheese. I use 1 teaspoon of strawberry gelatin instead of the...
10/10/2001
Very light! Reminds me of Spring. I didn't have unflavored gelatin so I used strawberry jello powder. Turned out to be a great substitute- Gave it a nice light pink color and wonderful added ta...
5/15/2006
This roll was so easy to make and it looks very pretty. I chopped up the strawberries before measuring them and stirred in 2 Tablespoons of sugar. I also added three drops of red food coloring t...
4/25/2005
My family loved this. I added one 8 oz. cream cheese to the cream. Excellent!!!
9/27/2011
Delicious! After reading other reviews I added a little lemon zest to the jelly roll batter as I wanted the cake part flavored. I used a butter parchment paper for easier clean up. The ingredien...
6/30/2007
The cake roll stuck to my towel. I ended up having to put the whole diaster into a big bowl. My husband stil said it tasted good, but it looks like big mess. Need more explaniation on making jel...
3/16/2004
I made this last night for a baby shower this afternoon. It was a hit. Didn't think of it until later, but some lemon zest would have been great in the cake batter. Delicious.