Strawberry Shortcake Jelly Roll |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh strawberries and whipped cream make this a lovely springtime dessert. A curl of orange rind adds a nice garnish. Ingredients:
4 cups quartered strawberries (about 1 1/2 pounds) |
3/4 cup sugar, divided |
cooking spray |
2/3 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
5 egg whites |
3 egg yolks |
2 teaspoons grated lemon rind |
1 teaspoon vanilla extract |
2 tablespoons powdered sugar |
1 (10-ounce) jar strawberry jam |
1/2 cup whipping cream |
orange rind strips (optional) |
Directions:
1. Combine the strawberries and 1/4 cup sugar in a medium bowl. Cover and chill 1 hour; stir occasionally.
2. Preheat oven to 400°.
3. 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.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Set aside.
5. 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.
6. 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.
7. 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.
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