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Strawberry Cream Roll


  • 3/4 cup flour
  • 4 eggs, separated
  • 1 tsp. vanilla
  • 3/4 tsp. baking powder
  • 3/4 cup sugar
  • 1/4 tsp. salt


Sift together flour and baking powder. Beat egg yolks until thick and lemon colored. Gradually add sugar; stir in vanilla. Blend in flour mixture; beat until smooth. Whip egg whites with salt until stiff, but not dry. Fold beaten egg whites into flour mixture. Grease 10x15 inch pan, line with wax paper and grease again. Spread batter evenly in pan. Bake in 375 degree F oven about 13 minutes. Lightly dust clean towel with confectioners' sugar, loosen cake from sides of pan and invert into towel. Lift off pan; carefully peel off paper. Cut off crusty edges from cake. Roll up cake very gently, beginning at the narrow end. Cool about 10 minutes. Use cherries on the snow filling or cream filling.


Cream Filling

  • 1 cup heavy cream
  • 1 pt. sliced strawberries
  • 1/3 cup sugar
Whip cream until stiff. Fold in sugar and strawberries. Spread on unrolled cake. Roll up and refrigerate with open end on the underside. Before serving sprinkle with confectioners' sugar

By Christi from Paducah, KY


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