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Strawberry Roll

Make Strawberry Roll at home with Sugar Divided, Dry Bread Crumbs, All Purpose Flour, Salt, and Whipping Cream. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4 cup
• 1/4 cup
• 1/4 cup
• 1/8 tsp
• 1 cup
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   In a mixing bowl, beat eg whites until soft peaks form.

2. 2

   Gradually add 1/4 cup sugar, beating until stiff peaks form.

3. 3

   Set aside.

4. 4

   In another mixing bowl, beat egg yolks and remaining sugar until thick and lemon-colored.

5. 5

   Combine walnuts, bread crumbs, flour and salt; add to yolk mixture.

6. 6

   Mix well.

7. 7

   Fold in egg white mixture.

8. 8

   Spread batter evenly into pan.

9. 9

   Bake at 375F for 15 minutes or until cake springs back when lightly touched.

10. 10

    Cool for 5 minutes.

11. 11

    Invert cake onto a kitchen towel dusted with confectioners' sugar.

12. 12

    Gently peel off waxed paper.

13. 13

    Roll up cake in the towel, jelly-roll style, starting with short side.

14. 14

    Cool on a wire rack.

15. 15

    Slice six large strawberries in half; set aside for garnish.

16. 16

    Thinly slice remaining berries; set aside.

17. 17

    In a mixing bowl, beat cream until soft peaks form.

18. 18

    Gradually add sugar and vanilla, beating until stiff peaks form.

19. 19

    Unroll cake; spread with filling to within 1/2 inch of edges.

20. 20

    Top with sliced berries.

21. 21

    Roll up again. Place, seam side down, on serving platter. Chill until serving. Dust with confectioners' sugar. Garnish with reserved strawberries. Refrigerate leftovers.