Strawberry Roll Cake Recipe
1 (14.5 oz ) pkg
1 quart
1/4 cup
2 cups |
Angel food cake mix
Strawberries - sliced
Sugar
Whipping cream or large Cool Whip |
Vegetable oil
Whole Strawberries
Oven Temp ~ 375°
Baking Time ~ 10-12 Min.
Pan Type ~ 17 x 11 - 1/2 jellyroll pan |
Preheat oven, grease your pan with vegetable oil and line
with waxed paper. Grease paper, and set aside.
Prepare cake as directed. Spread batter in pan.
Bake.
Sift powdered sugar in a 17x11-1/2" rectangle on a linen towel.
When cake is done, loosen from sides of pan, turn out onto powdered sugar.
Peel off waxed paper.
Starting from narrow end, roll up cake and towel together. Cool on wire rack
20 min.; seam side down. Combine strawberries and sugar; set aside. Beat
whipping cream until foamy; gradually add 3 Tb powdered sugar, beating till
soft peaks form. Drain berries. Unroll cake and remove towel. Spread cake
with 1/2 of the whipped cream. Top with berries. Roll cake up again. Place
on serving platter, seam side down. Spread with remaining whipped cream.
Garnish with whole berries and chill.