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Strawberry Creme Roll
Submitted by Georgia Beckman

Strawberry Creme Roll

A dessert that is light on calories but not on taste!"


Cake Roll:
1/2 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs, separated
1 cup sugar, divided into 1/2 c qty
1 teaspoon vanilla
1/4 cup powdered sugar
1 lb strawberries
1 pint heavy whipping cream
1/4 cup + 2 tablespoons powdered sugar


Grease jelly roll pan. Line with waxed paper. Grease waxed paper.
On a piece of waxed paper, sift together dry cake ingredients. Beat egg whites until soft peaks form. Add 1/2 c granulated sugar, 1 T at a time until stiff peaks form. Beat yolks with remaining 1/2 c sugar until light & fluffy. Fold sifted flour mixture into egg yolk mixture. Fold meringue into yolk mixture until no streaks remain. Turn out into prepared jelly roll pan & spread evenly.
Cook in 400 degree oven for 10 minutes or until center is springy. Immediately loosen edges when removing from oven. Sprinkle with 1/4 c powdered sugar. Cover with paper toweling or kitchen towel & invert onto wire rack. Peel off the waxed paper. Using your toweling as a guide (& leaving it in place) roll up the cake. Sit on wire rack to cool.
Wash & hull strawberries, then slice & lay on paper toweling to dry. Beat heavy whipping cream with 2 T powdered sugar until thick. Unroll cake & removed paper toweling. Cover with sliced berries & then with whipped cream to within 1/2 inch of edges. Roll the cake back up. Refrigerate until serving time.

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Nutritional Information
Per Serving

no nutrition information available