Rating: 4 stars
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Fresh strawberries and whipped cream make this a lovely springtime dessert. A curl of orange rind adds a nice garnish.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

318 calories; calories from fat 22%; fat 7.6g; saturated fat 4.1g; mono fat 2.4g; poly fat 0.6g; protein 5.2g; carbohydrates 59.3g; fiber 2g; cholesterol 97mg; iron 1.1mg; sodium 179mg; calcium 69mg.
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