Strawberry Shortcake Jelly Roll

Strawberry Shortcake Jelly Roll Recipe
Becky Luigart-Stayner
Fresh strawberries and whipped cream make this a lovely springtime dessert. A curl of orange rind adds a nice garnish.

Yield:

8 servings (serving size: 1 cake slice, about 1/2 cup berries, and about 2 tablespoons whipped cream)

Recipe from

Cooking Light

Nutritional Information

Calories 318
Caloriesfromfat 22 %
Fat 7.6 g
Satfat 4.1 g
Monofat 2.4 g
Polyfat 0.6 g
Protein 5.2 g
Carbohydrate 59.3 g
Fiber 2 g
Cholesterol 97 mg
Iron 1.1 mg
Sodium 179 mg
Calcium 69 mg

Ingredients

4 cups quartered strawberries (about 1 1/2 pounds)
3/4 cup sugar, divided
Cooking spray
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 egg whites
3 egg yolks
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
2 tablespoons powdered sugar
1 (10-ounce) jar strawberry jam
1/2 cup whipping cream
Orange rind strips (optional)

Preparation

Combine the strawberries and 1/4 cup sugar in a medium bowl. Cover and chill 1 hour; stir occasionally.

Preheat oven to 400°.

Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Set aside.

Place remaining 1/2 cup sugar, egg whites, and egg yolks in a large bowl; beat with a mixer at high speed until pale and fluffy (about 5 minutes). Stir in lemon rind and vanilla. Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spoon batter into prepared pan; spread evenly.

Bake at 400° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with powdered sugar. Carefully peel off wax paper; let cake cool 2 minutes. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour). Unroll carefully; remove towel. Spread jam over cake, leaving a 1/2-inch border. Reroll cake, and place, seam side down, on a platter. Cut into 8 slices.

Beat cream with a mixer at high speed until stiff peaks form. Serve strawberries and whipped cream with cake. Garnish with orange rind, if desired.

Lorrie Hulston Corvin,

Cooking Light

March 2005
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