Strawberries-N-Cream Swirl Cake
3/4 c. sugar
1/4 c. cold water
1 t. vanilla
1 c. all purpose flour
1 t. baking powder
1/4 t. salt
1 c. strawberry jam (homemade is divine)
1 c. chopped strawberries
Preheat the oven to 375 degrees F. Spray a 15x10" jellyroll pan with
nonstick cooking spray. Beat the eggs at highest speed for about 5 minutes,
or until they are thick and lemon-colored. Gradually beat in sugar and
continue beating until light and fluffy. Add water and vanilla. Stir in the
flour, baking powder, and salt and blend on the lowest speed just until dry
ingredients are moistened. Pour batter into the prepared pan; tilt to spread
the batter evenly over the bottom. Bake at 375 degrees F. for 8-12 minutes
or until cake springs back when touched lightly in the center.
Dust a tea towel with powdered sugar; loosen edges of cake and immediately
turn onto dusted towel. Roll up cake in the towel, starting at the narrow
end. Cool on a cake rack. Once cool, unroll and remove the towel. Spread the
strawberry jam over the cake and sprinkle with the chopped strawberries.
Roll up cake again, loosely, to keep the filling inside. Sprinkle outside
with powdered sugar and wrap in foil or waxed paper. Chill until ready to
serve. Serves 8-10.
To serve, slice and garnish each piece of cake with whipped topping and a
fresh strawberry, if desired. For an extra special treat, garnish with the
following version of whipped cream.
Strawberry Whipped Cream
3 or 4 large strawberries
1/4 cup heavy cream
2 t. powdered sugar
Mash berries with a fork to make 1/4 cup mashed berries. Set aside.
cream with sugar to soft peaks.
Add mashed berries and continue whipping
until stiff peaks.
Use immediately or chill for up to one hour.
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