Strawberry Almond Cream Roll Recipes

STRAWBERRY ALMOND CREAM ROLL RECIPE

Steps:

• Preheat oven to 375 degrees.
• Line pan with aluminum foil and generously grease foil with margarine.
• Beat eggs in bowl at high speed for at least 5 minutes until thick and the color of lemons.
• Gradually add sugar, then reduce to low speed and add water and almond extract. Combine remaining dry ingredients and add to mixture slowly.
• Beat at low speed until batter is smooth.
• Pour into greased, foil-lined pan.
• Bake 12 to 15 minutes until toothpick inserted in center comes out clean; Remove immediately from pan and carefully invert onto towel that has been dusted abundantly with confectioners sugar; Carefully remove foil and trim any hard edges;Lightly dust cake bottom with additional powdered sugar.
• While still hot, carefully roll cake and towel to form a 10 1/2" roll and Cool 30-40 minutes on wire rack.
• While cake is cooling, slice strawberries and prepare almond whipped cream by beating remaining filling ingredients at medium speed until stiff.
• Unroll cake, remove towel, and spread cake with half of whipped cream.
• Arrange sliced strawberries on top and re-roll. Dust with powdered sugar, cover with plastic wrap and refrigerate about an hour before serving.
• Slice and top with additional whipped cream.
• Note: Chill bowl and beaters before preparing whipped cream filling.

STRAWBERRY CREAM ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
• Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into prepared pan.
• Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
• Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool.
• In a microwave-safe bowl, sprinkle the gelatin over the cold water and set aside. Wash and hull the strawberries; if they're large, you may halve or chop them. Melt gelatin in microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.
• Whip the cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll the cake, spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.
• Before serving, dust cake with confectioners' sugar or top with additional whipped cream.

ALMOND RASPBERRY CREAM ROLL

Steps:

• Heat oven to 375 degrees.
• Line a 15 x 10 jelly roll pan with foil or parchment. Grease heavily with shortening.
• Combine flour, baking powder, and salt. Put aside.
• Beat eggs on high speed until foamy (3-5 minutes).
• Gradually beat in granulated sugar.
• On low speed beat in water, 1/2 teaspoons vanilla, and almond extract.
• Gradually beat in flour mixture until smooth.
• Pour evenly into pan.
• Bake 12-15 minutes or until toothpick comes out clean.
• Meanwhile, sift powdered sugar onto a towel until evenly coated.
• When cake is done, IMMEDIATELY reverse pan onto towel. Peel off foil. Roll up cake and towel together from narrow end. Cool thoroughly on wire rack.
• Meanwhile, whip heavy cream, 3/4 cup powdered sugar, remaining 1 teaspoon vanilla, and amaretto until stiff.
• Finely chop 1 cup almonds and fold into half of the whipped cream.
• Reserve remaining whipped cream in refrigerator.
• Stir raspberry jam until smooth and spreadable.
• Unroll cooled cake. Spread on jam.
• Spread whipped cream/almond mixture on top of jam, leaving 1" border at one end.
• Carefully roll cake, starting from opposite end.
• Place on serving plate, seam-side down. Frost with remaining whipped cream. Decorate with remaining 1/4 cup almonds. Serve immediately or refrigerate.