Strawberry Roll

Every once in awhile, my husband hands me a page he has torn out of a magazine and says, "Can you make this for me?"  It always gets me excited when he does this because I love to try new recipes and I like that he gets involved!  This summer he handed me more than just a page...

It was more like 6 pages of summer salads!  Who knows where he found this beautiful spread, but I loved shopping for the fresh fruits and combining them all together in delicious, refreshing salads for a light summer bite.  Our favorite was the Watermelon-Tomato Salad with Basil!  Stay tuned for that recipe post coming up.

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Recently, he handed me yet another tear-out.  This time for a Strawberry Roll, which was perfect because here in Florida, strawberries are at their peak!  In fact, the Florida Strawberry Festival just ended.  This recipe was a little tricky.  The whole kitchen towel thing threw me off but give it a try if you're up for it!

Strawberry Roll

Ingredients:

5 large eggs

1 cup sugar

1 cup sifted white flour

1 teaspoon baking powder

1 teaspoon vanilla

whipped cream (I used Cool Whip.)

fresh strawberries, about a quart sliced

Directions:

Preheat the oven to 400 degrees.  Beat eggs in a large bowl with baking powder.  Gradually add the sugar.  Beat on highest speed until the mixture gets thick and turns a slightly different color.  Add the vanilla and continue to mix.  Fold in flour and mix gently.  Grease a 10x15 inch jelly roll pan.  Cover the pan with wax paper and grease.  Let the wax paper go slightly over the edges.  Pour the mixture on top of the wax paper and bake for 8-10 minutes or until golden brown.  Take it out and let it sit for a few minutes.  Moisten a kitchen towel and lay it over the cake.  Flip the pan so the bottom of the pan is on top and the towel is on the bottom.  Gently lift the pan off and peel off the wax paper.  Roll the cake with the towel around and let cool completely.  May take 20-30 minutes.  Unroll the cake and spread it with the whipped cream.  Add the sliced strawberries on top of the whipped cream.  Carefully roll the cake back up (without the towel this time) and cover with foil or saran wrap.  Store in the refrigerator and serve from there.

And here is the finished product...didn't quite turn out like the photo from the magazine but it still tasted great!  My husband and kids enjoyed it. :)  Keep the tear-outs coming!