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HEAVENLY STRAWBERRY ROLL 3 eggs 1 c. sugar 1 c. self-rising flour 1/3 c. water 1 tsp. vanilla extract powdered sugar 2/3 c. sugar 2 Tbsp. cornstarch 2 Tbsp. strawberry flavored gelatin 2/3 c. water 2 c. fresh strawberries, sliced 1 (3 oz.) pkg. softened cream cheese 1 1/4 c. sifted powdered sugar Grease a 15 x 10-inch jellyroll pan and line with waxed paper. Grease and flour waxed paper. Set aside. Beat eggs at high speed of an electric mixer until foamy. Gradually add 1 cup sugar, beating until mixture is thick and lemon colored. Fold flour, 1/3 cup water and vanilla into egg mixture. Spread batter evenly into prepared pan. Bake at 375 degrees for 10 to 12 minutes. Sift powdered sugar in a 15 x 10-inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together. Let cool completely on wire rack. Combine granulated sugar, cornstarch, gelatin and water in a medium saucepan. Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes. Cool completely and stir in strawberries. Beat cream cheese until fluffy. Gradually add 1 1/4 c. powdered sugar, beating until smooth. Unroll cake; remove towel. Spread cake with cream cheese mixture, then strawberry mixture; reroll. Place on serving plate, seam side down. Chill until serving time. Yields 8 to 10 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |