Ingredients Small amount of vegetable shortening and flour plus parchment paper for preparing pan ¼ cup confectioners’ (powdered) sugar for sprinkling on towel Batter.
- ⅔ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs, separated
- ¾ cup granulated sugar, divided
- 2 tbsp water
- 1 tsp pure vanilla extract
Making of Filling
- 1½ cups whipping (heavy) cream
- ¼ cup plus 2 tablespoons confectioners’ (powdered) sugar
- 1 tsp pure vanilla extract
- ½ cup strawberry jam
- 2 cups fresh ripe strawberries, rinsed dried and hulled, and cut into medium sized pieces.
Making of Garnish
- Reserved whipped cream
- 4 or 5 Fresh ripe strawberries
Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust the pan with flour. Sprinkle a clean towel with ¼ cup confectioners’ (powdered) sugar. Set aside to use after the cake is baked.
- In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
- In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ½ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the water and vanilla and continue mixing for another 1 minute until well blended.
- With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
- In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites.
- Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 12 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
Filling and Assembly
- In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar and vanilla, continue beating until thick and stiff. Reserve about ¼ of the whipped cream to use for garnish, refrigerating until ready to use.
- Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
- Spread the strawberry jam over the cake and under the curled edge. Spread whipped cream over the jam and under the curled edge and leaving a 1½ inch border on the far side. Sprinkle strawberries over the whipped cream. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least 2 hours before serving.
- Before serving, place reserved whipped cream into a pastry bag fitted with a fluted decorating tip. Pipe rosettes of cream onto top of cake roll. Decorate with slices of fresh strawberries. Refrigerate leftovers.