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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 10 |
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âMom always had fresh-baked desserts like this one for us every week. We all love this cakeâs cream filling and fresh strawberries.â âNancy Kreiser, Lebanon, Pennsylvania Ingredients:
3 eggs |
1 cup sugar |
1/3 cup water |
1 teaspoon vanilla extract |
3/4 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
confectioners' sugar |
filling: |
1/2 cup king arthur unbleached all-purpose flour |
1 cup milk |
1/2 cup butter, softened |
1/2 cup shortening |
1 cup sugar |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
berries: |
3 cups sliced fresh strawberries |
1/4 cup sugar |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
2. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine the flour, baking powder and salt; fold into egg mixture. Spread batter into prepared pan.
3. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectionersâ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. Meanwhile, for filling, combine flour and milk in a small saucepan until smooth. Cook and stir over medium heat until mixture comes to a boil; cook and stir 2 minutes longer (mixture will be very thick). Transfer to a bowl; press waxed paper onto surface of mixture. Cool completely.
5. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla and salt. Gradually beat in milk mixture; beat for 5 minutes or until filling is light and fluffy.
6. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with confectionersâ sugar. Combine strawberries and sugar; refrigerate cake and berries for 1 hour before serving. Yield: 10 servings.
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