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Strawberry
Sponge Roll
| 4 eggs
¾ cup sugar ½ teaspoon vanilla ¾ cup sifted cake flour ¾ teaspoon baking powder ¼ teaspoon salt Powdered sugar Line a pin (10x15 inches) with paper before mixing cake. Beat egg yolks until thick and lemon colored. Gradually add ¼ cup sugar, beating constantly. Add vanilla. Beat egg whites until almost stiff. To them, gradually add remaining ½ cup sugar, continuing to beat until whites are very stiff. Fold yolk mixture into the whites. Mix together the dry ingredients and resift, then fold into the egg mixture. Pour into paper-lined pan and bake in moderate oven, (375° F.) For about 20 minutes or until done. Turn cake out on a towel which, has been sprinkled with powdered sugar. Immediately pull off paper and cut brown edges from cake. Cover with a length of waxed paper and roll quickly. Wrap in towel until cake is cool, or time to serve. Unroll, remove paper and spread with cream-fruit filling. Re-roll, slice and garnish with whipped cream and berries. FRUIT CREAM FILLING: In a bowl, sprinkle
½ cup sugar over 2 cups sliced berries. In a separate bowl work
2 8 ounce packages of cream cheese into 1½ cups of whipped cream.
Fold in sugared berries.
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