Roly- Poly Jam Roll or Sponge Cake with Strawberries Recipe

From Dorothy McNett's Recipe Book.

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Roly- Poly Jam Roll or Sponge Cake with Strawberries

From Dorothy McNett's recipes at

5 egg whites
5 egg yolks
3/4 cup raw sugar
1 teaspoon vanilla extract or vanilla bean paste
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/2 cup finely chopped walnuts, if desired
1/2 cup or more of jam, jelly chutney or any preserves
about 1/2 - 3/4 cup sliced fresh strawberries or blackberries
powdered sugar for sprinkling
any extra berries for serving, as desired

Preheat oven to 375 degrees. Line a jelly roll pan with silicone baking mat or parchment paper. Beat egg whites until light and fluffy with soft peaks, but not "dry". Set aside. Beat egg yolks until light colored and thick, about 2 minutes. Gradually beat in the sugar, little by little until fluffy and stiff. Add vanilla. Whisk together the flour and baking powder and beat into the egg yolks until smooth. Gently fold beaten egg whites into the cake batter along with the chopped nuts, if using. Spread into baking pan and bake 12-13 minutes. Loosen edges from the pan and invert the pan onto a clean towel that has been dusted with powdered sugar. Trim off any crusty edges. Roll the cake while it is still hot with the towel and place on a rack to cool. When cool, gently unroll it and spread with the jam. Arrange the sliced berries over the jam. Reroll it onto a platter, placing seam side down. Sprinkle with powdered sugar. Slice and serve with more berries on the side if desired!

Recipe created 1998-06-08.

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