One of my favorite and must have deserts when I visit my Omi, her Strawberry Roll!
Back in the early part of 2016, I filmed her making her delicious roll and never completely finished the project. It’s now April 2020 and due to the Coronavirus, I found myself with a little extra time on my hands. Hope you enjoy the video, I know you’ll enjoy the Roll!
4 eggs separated Yolks/Whites different bowls
½ Cup of sugar
1 teaspoon Vanilla extract
¼ teaspoon Salt
2/3rds cup of Flour
1 teaspoon Baking powder
Pint of Whipping Cream
2 Baskets of Strawberry’s
Beat egg yolks until thick, gradually adding in ¼ cup of Sugar. Beat the egg whites with vanilla and salt, gradually add ¼ cup more sugar and beat until stiff. Combine the whites and yolks together. Sift flour with baking powder. Spread into a greased jelly pan lined with wax paper. Preheat and bake at 375 degrees 8-10 minutes or till golden. Once removed turn onto a tea towel dusted with powdered sugar, immediately remove wax paper. Roll the cake up with the towel, starting at the narrow end, and leave until completely cool (3hrs is recommended).
Using whipping cream whip with a cup of sugar, maybe less depending on the sweetness of Strawberries. Blend 2 baskets (Save a couple for decorating) of Strawberry’s slightly so they are beaten but still chunky. Mix together with the whipped cream.
Unroll cake and fill followed by rolling back up. Once filled and rolled, place on the plate of your choosing. You may now cover with the remaining strawberry cream mixer and decorate with remaining Strawberries. For best results let cake stand and soak in the whipping cream overnight.