Strawberry Creme Roll

Strawberry Creme Roll Submitted by Georgia Beckman
Strawberry Creme Roll Submitted by Georgia Beckman
A dessert that is light on calories but not on taste!




Cake Roll: ½ cup flour ½ teaspoon baking soda ¼ teaspoon salt 3 eggs, separated 1 cup sugar, divided into ½ c qty 1 teaspoon vanilla ¼ cup powdered sugar Filling: 1 lb strawberries 1 pint heavy whipping cream ¼ cup + 2 tablespoons powdered sugar

Nutritional information

No nutrition information available


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 ½ c granulated sugar, 1 T at a time until stiff peaks form. Beat yolks with remaining ½ 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 ¼ 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. Filling: 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 ½ inch of edges. Roll the cake back up. Refrigerate until serving time.