Strawberries and Cream Cake Roll

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Strawberries and Cream Cake Roll

Makes 8 servings

1 cup flour sifted
1 teaspoon baking powder
Dash salt
1/2 cup milk
1/4 cup butter or margarine
6 eggs yolk large
2/3 cup sugar
1 teaspoon vanilla extract
1 cup water boiling
1 3-ounce package strawberry Jell-O
1/2 cup whipped cream whipped
Drop of red food color (optional)
1 10-ounce package frozen strawberries thawed and puréed
Sliced fresh strawberries

1. Preheat oven to 350°. Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil, then generously grease and flour the foil.
2. Into a medium bowl, sift flour, baking powder, and salt; set aside.
3. In a small saucepan, heat milk with butter until melted; keep hot.
4. In a large mixer bowl, beat egg yolks until thick and lemon colored, then gradually add sugar, beating constantly until a thick ribbon forms when beaters are lifted. Add vanilla. Stir in flour mixture just until blended. Gently stir in hot milk mixture. Pour into jelly roll pan.
5. Bake 12 to 15 minutes or until tests done. Turn out onto a clean kitchen towel; remove foil and cut off crisp edges from cake.
Using towel, roll cake and towel, beginning with wide edge. Place on a wire cooling rack.
6. In a medium metal bowl, pour boiling water over gelatin. Stir until gelatin dissolves. Place bowl in a larger bowl which contains cold water and ice. Stir gelatin mixture until syrupy. Remove bowl from water bath. Fold in whipped cream, and if desired, food color.
7. When cake is cooled, gently unroll. Spread gelatin mixture over cake to within 1 inch of far edge. Reroll. Cover and chill at least 3 hours.
8. To serve, sprinkle top with powdered sugar and slice. Serve with puréed and sliced strawberries.

Find more great family recipes and meal planning assistance at Dine Without Whine