Serves: 8
Total Calories: 141
Filling:
1 Cup Strawberry Jam (homemade is divine)
1 Cup Chopped Strawberries
Preheat the oven to 375 degrees F. Spray a 15x10" jellyroll pan with nonstick cooking spray. Beat the eggs at highest speed for about 5 minutes, or until they are thick and lemon-colored. Gradually beat in sugar and continus beating until light and fluffy. Add water and vanilla. Stir in the flour, baking powder, and salt and blend on the lowestspeed just until dry ingredients are moistened. Pour batter into the prepared pan tilt to spread the batter evenly over the bottom. Bake at 375 degreesF. for 8-12 minutes or until cake springs back when touched lightly in the center.
Dust a tea towel with powdered sugar loosen edges of cake and immediately turn onto dusted towel. Roll up cakein the towel, starting at the narrow end. Cool on a cake rack. Once cool, unroll and remove the towel. Spread the strawberry jam over the cake and sprinkle with the chopped strawberries. Roll up cake again, loosely, to keep the filling inside. Sprinkle outside with powdered sugar and wrap in foil or waxed paper. Chill until ready to serve. Serves 8-10.
To serve, slice and garnish each piece of cake with whipped topping and a fresh strawberry, if desired. For an extra special treat, garnish with the following version of whipped cream.
Strawberry Whipped Cream
3 or 4 large strawberries
1/4 cup heavy cream
2 t. powdered sugar
Mash berries with fork to make 1/4 cup mashed berries. Set aside. Whip cream with sugar to soft peaks. Add mashed berries and continue whipping until stiff peaks. Use immediately or chill for up to one hour.
This Strawberries-n-Cream Swirl Cake recipe is from the Cook'n and Roasting Cookbook. Download this Cookbook today.
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