Fresh Strawberry Jelly Roll Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Powdered Egg white, (i.e.
, Just Whites)
1 1/2 cup: , warm water
3/4 cup: Sugar,
1/4 tsp: Salt,
2 tsp: Lemon juice,
1/2 tsp: Orange zest, grated
1 tsp: Vanilla,
1 cup: Cake flour,
1 cup: Strawberry preserves,
1 pint: Strawberries, sliced
Powdered sugar,
Light whipped topping, opt.
Directions:
Preheat oven to 375 F. Cover a 10 x 15 inch jelly roll pan (or cookie
sheet with sides) with parchment or waxed paper.
Whisk Just Whites with warm water in a large bowl and let sit for 2
minutes or so. Whip with an electric mixer until stiff peaks form,
gradually adding sugar.
Add vanilla, lemon juice, orange zest and flour and fold in gently. Do
not over-mix. Pour into pan, spreading evenly.
Bake 20 minutes or until golden brown. Remove from oven and cool 10 to 15
minutes.
Place sheet of parchment or waxed paper on flat surface. Loosen edges of
cake with spatula and invert over parchment paper. Lift off pan and
carefully remove baked parchment paper by folding far edge back and gently
pulling paper toward you. Do not lift parchment quickly, or cake
will tear.
Just before serving, spread a thin layer of preserves evenly over cake.
Arrange strawberries over entire cake surface. Roll up cake lengthwise,
using parchment to lift edges as cake rolls. Place cake, seam side down,
on serving plate and dust with powdered sugar. Slice just before serving,
topping with (optional) light whipped topping if desired.
From: "Just Whites" leaflet, adapted by Linda Shogren
Source from luhu.jp
sheet with sides) with parchment or waxed paper.
Whisk Just Whites with warm water in a large bowl and let sit for 2
minutes or so. Whip with an electric mixer until stiff peaks form,
gradually adding sugar.
Add vanilla, lemon juice, orange zest and flour and fold in gently. Do
not over-mix. Pour into pan, spreading evenly.
Bake 20 minutes or until golden brown. Remove from oven and cool 10 to 15
minutes.
Place sheet of parchment or waxed paper on flat surface. Loosen edges of
cake with spatula and invert over parchment paper. Lift off pan and
carefully remove baked parchment paper by folding far edge back and gently
pulling paper toward you. Do not lift parchment quickly, or cake
will tear.
Just before serving, spread a thin layer of preserves evenly over cake.
Arrange strawberries over entire cake surface. Roll up cake lengthwise,
using parchment to lift edges as cake rolls. Place cake, seam side down,
on serving plate and dust with powdered sugar. Slice just before serving,
topping with (optional) light whipped topping if desired.
From: "Just Whites" leaflet, adapted by Linda Shogren
Source from luhu.jp