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Strawberry Delight Roll


  • 1 cup sifted cake flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3 eggs
  • 3/4 cup sugar
  • 1 Tbsp. frozen concentrated orange juice, thawed
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  • confectioners' sugar
  • 1/2 tsp. almond extract
  • 2 cups whipping cream, whipped
  • 2 pt. sliced fresh strawberries, sweetened to taste


Line greased 10x15 inch jelly roll pan with greased and floured waxed paper. Sift first 3 ingredients together. Beat eggs in bowl until thick. Add sugar gradually, beating until very thick and creamy. Beat in orange juice and 2 tablespoons water. Add flour mixture gradually, beating until smooth. Pour batter into prepared pan, spreading into corners. Bake at 375 degrees F for 12 minutes. Invert cake onto towel dusted with confectioners' sugar. Roll up and cool completely. Blend 1/2 cup confectioners; sugar and almond extract with whipped cream. Unroll cake. Trim crust from edges. Spread with half the whipped cream mixture. Spoon 3/4 of the strawberries over whipped cream. Reroll cake and place seam side down on serving plate. Top with remaining whipped cream and strawberries.


By Robin from Washington, IA

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