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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 10 |
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from Better Homes & Gardens Tip: Be aware that this cake will not work with a refrigerated egg product made with egg whites. Ingredients:
1 cup sifted cake flour or 1 cup sifted all-purpose flour |
1 teaspoon baking powder |
3/4 cup granulated sugar |
1/2 cup refrigerated reduced-cholesterol whole egg product or 2 eggs |
1 teaspoon vanilla |
1/4 cup water |
1 tablespoon sifted powdered sugar |
1 quart strawberry frozen yogurt or 1 quart ice milk, softened |
sifted powdered sugar (optional) |
strawberry (optional) |
orange strip (optional) |
fresh mint (optional) |
Directions:
1. Line a 15x10x1-inch jelly roll pan with waxed paper; set pan aside.
2. In a small mixing bowl combine flour and baking powder; set aside.
3. In a medium mixing bowl beat granulated sugar, whole egg product or eggs, and vanilla with an electric mixer on high speed for 5 minutes or until slightly thick and lemon-colored.
4. Add water and beat on low speed.
5. Sprinkle flour mixture over egg mixture; fold in gently until just combined.
6. Spread batter evenly in prepared jelly-roll pan.
7. Bake in a 375 degree F oven for 12 to 15 minutes or until top is golden and springs back when lightly touched.
8. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with the 1 tablespoon powdered sugar.
9. Roll up towel and cake, jelly-roll style, starting from one of the cake¿s short sides.
10. Cool on a wire rack.
11. Unroll cake; remove towel.
12. Spread cake with frozen yogurt or ice milk to within 1/2 inch of edges.
13. Roll up cake.
14. Wrap and freeze at least 4 hours.
15. Sprinkle with additional powdered sugar before serving, if desired.
16. Garnish with strawberries, orange peel strips, and mint, if desired.
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