Does anyone have a really delicious recipe for a strawberry cake roll?

Preferably one that is super easy.
Does anyone have a really delicious recipe for a strawberry cake roll?
STRAWBERRY CAKE ROLL



No stick cooking spray

5 egg whites, room temperature

3/4 c. sugar

1 tbsp. lemon juice

1/8 tsp. salt

2/3 c. sifted Martha White all-purpose flour

1 tsp. baking powder

2 tbsp. plus 1 tsp. confectioners' sugar

3/4 c. low sugar strawberry spread

Fresh strawberries and mint sprigs (optional)



Preheat oven to 350 degrees. Coat a 15 x 10 x 1 inch jelly roll pan with no stick cooking spray; line with wax paper. Coat wax paper with no stick cooking spray; set aside. In large mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add lemon juice and salt; beat well. Fold flour and baking powder into egg white mixture. Spread batter evenly in prepared pan. Bake 8 to 10 minutes.

Sift 2 tablespoons confectioners' sugar in a 15 x 10 inch rectangle on a kitchen towel. When cake is done, immediately loosen from pan and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on wire rack, seam side down.



Unroll cake; remove towel. Spread with low-fat strawberry spread, leaving a 1 inch margin around edges. Reroll cake tightly. Place on a plate, seam side down. Sift remaining 1 teaspoon confectioners' sugar over top of cake. Garnish with fresh strawberries and mint sprigs, if desired. Makes 10 servings. Only 128 calories per serving.



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FRESH STRAWBERRY CAKE ROLL



CAKE:



3/4 c. cake flour (ex. Softasilk)

1 1/2 tsp. baking powder

Pinch of salt

3 lg. eggs, separated

1 tbsp. white vinegar

3 tbsp. water

3/4 c. sugar

1 tbsp. frozen orange juice concentrate

1 tbsp. powdered sugar



FILLING:



1 pt. strawberries, hulled

2 tbsp. grand Marnier

1-2 tbsp. sugar depending upon sweetness of strawberries

1 env. unflavored gelatin

1/4 c. cold water

2 c. whipping cream (heavy cream)

1/3 c. sugar

1 tbsp. Grand Marnier

1 tsp. vanilla

1/2 c. raspberry preserves, melted



FOR CAKE: Line 11x17 inch jelly roll pan with waxed paper, extending paper 2 inches beyond edges of pan. Butter paper; dust lightly with flour, shaking off excess. Position rack in center of oven and preheat to 375 degrees. Sift flour with baking powder and salt; set aside.

With steel knife blade, place egg whites in work bowl and turn machine on. After 8 seconds, pour in vinegar and 1 tablespoon water and process until egg whites are whipped and hold their shape, about 70 seconds. Using rubber spatula, gently transfer whites to 1-quart mixing bowl. Do not wash work bowl.



Combine egg yolks, sugar, orange juice concentrate and remaining 2 tablespoons water in work bowl and blend 1 minute. Add flour mixture in ring around inside of work bowl. Spoon egg whites onto flour. Blend using 2 on/offs turns; scrape down sides of work bowl. Process with 2-3 more on/off turns just until batter is mixed (some streaks of egg white may remain; do not over process).



Using rubber spatula, spread batter evenly in prepared pan. Tap pan lightly on counter to remove air bubbles. Bake until lightly browned, 12-14 minutes. Sift powdered sugar evenly over top. Cover cake with piece of waxed paper, then with dampened towel. Invert the cake onto paper and cool, approximately 30 minutes. Carefully peel off top sheet of waxed paper. Cover cake with piece of aluminum foil. Invert cake onto foil. Cover cake with waxed paper and towel until ready to roll.



FOR FILLING AND FROSTING: Insert thick or medium slicer. Reserve 6 strawberries for garnish. Slice remaining berries using light pressure. Transfer to small bowl. Add 2 tablespoons Grand Marnier and 1-2 tablespoons sugar; toss gently. Marinate 20 minutes. Drain well.



Sprinkle gelatin over water in 1-cup measuring cup and let stand until all water is absorbed. Set cup in pan of hot water and stir until gelatin is dissolved. Whip cream in large bowl gradually adding 1/3 cup sugar until stiff. Stir in the 1 tablespoons Grand Marnier with vanilla. Gently fold in dissolved gelatin, blending thoroughly. Set 1 1/2 cup mixture aside for frosting. Fold drained berries into remaining cream.



To assemble: Remove towel and waxed paper from cake. Spread jelly evenly over top of cake. Starting at short end of roll, spoon 1/3 of strawberry whipped cream mixture in strips about 3 inches in from end of cake. Gently roll up cake, making one complete turn to cover berry mixture. Repeat twice with remaining strawberry mixture; finish rolling cake.



Carefully transfer roll seam side down to platter. Spread reserved whipped cream mixture over roll using flexible-blade spatula, making small decorative peaks. Halve reserved strawberries and arrange over top. Refrigerate until ready to serve.
Reply:* Unsalted butter, for pan

* 8 extra-large eggs, room temperature, separated

* 1/2 cup granulated sugar

* 1/2 cup cake flour (not self-rising)

* 2 teaspoons sifted baking powder

* 1 1/2 teaspoons pure vanilla extract

* 1 pint heavy cream

* 2 tablespoons confectioners' sugar, plus more for work towel

* 1 quart strawberries, washed, dried, and hulls removed



Directions



1. Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.

2. In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.

3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.

4. Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.

5. Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.

6. Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.

7. Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.





Enjoy!!
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