Description
Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.
Ingredients
- 3 eggs
- 1 cup white sugar
- ⅓ cup hot water
- 1 teaspoon vanilla extract
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup confectioners’ sugar for dusting (Optional)
- 1 teaspoon unflavored gelatin
- ¼ cup cold water
- 1 cup heavy cream, chilled
- 1 cup fresh strawberries
- 1 tablespoon white sugar
- 2 tablespoons confectioners’ sugar, for dusting (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
- Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar
- beating constantly. Stir in water and vanilla extract. Fold in flour
- baking powder
- and salt. Pour batter into prepared pan.
- Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan
- about 15 minutes.
- Lay out a tea towel
- and sprinkle it with confectioners’ sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel
- and leave it to cool.
- In a microwave-safe bowl
- sprinkle the gelatin over the cold water and set aside. Wash and hull the strawberries; if they’re large
- you may halve or chop them. Melt gelatin in microwave
- checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.
- Whip the cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll the cake
- spread with the strawberry cream
- and roll up again. Chill cake for at least 1 hour.
- Before serving
- dust cake with confectioners’ sugar or top with additional whipped cream.
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 2 hrs 30 mins
Servings: 15