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Strawberry Roll Recipe
|Sugar||2 Cup (32 tbs)|
|Lemon extract||2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Boiling water||1 Cup (16 tbs)|
|Confectioner's sugar||1 Cup (16 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped and sweetened to taste|
|Sliced strawberries||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4983 Calories from Fat 1781
% Daily Value*
Total Fat 202 g311.3%
Saturated Fat 117.8 g588.9%
Trans Fat 0 g
Cholesterol 1503.6 mg
Sodium 2269.9 mg94.6%
Total Carbohydrates 747 g249.1%
Dietary Fiber 9.9 g39.5%
Sugars 529.5 g
Protein 62 g124.4%
Vitamin A 160.6% Vitamin C 4.8%
Calcium 120.4% Iron 94%
*Based on a 2000 Calorie diet
Add sugar and beat until very light and thick.
Beat in lemon extract.
Combine flour with baking powder and salt.
Fold the flour into the egg mixture.
Stir in boiling water.
Butter a 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
Line with foil and butter the foil.
Spread batter in pan.
Bake in a preheated 400Â° oven about 15 minutes or until the cake is browned and the center springs back when touched lightly.
Immediately turn out cake on a dish towel coated with confectioners' sugar and strip off foil, releasing it carefully from the corners first.
Roll the cake from the long side in the sugared towel; cool on a cake rack, seam side down.
Unroll cake and remove towel.
Reserving a few slices for garnish, mix strawberries with about 1/3 of the whipped cream.
Spread on cake to within 1/2 inch of the edges.
Roll up cake.
Frost with remaining whipped cream and garnish with the reserved berry slices.