STRAWBERRY CREAM ROLL
Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h30m
Yield 15
Number Of Ingredients 14
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.
Nutrition Facts : Calories 171 calories, Carbohydrate 25 g, Cholesterol 58.9 mg, Fat 7 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 92.2 mg, Sugar 17.8 g
STRAWBERRY CHOCOLATE ROLL UPS
This is a sweet roll up its very easy to make and enjoy. In this recipe I used 1/2 of the dough from Recipe #40633. The other half of the dough I made the rolls with--but it works out to about loaf of bread dough. The syrup is guesstimated because I used the squeeze bottle. The preserves are best if you make sure there are not chunks of berries in them. And make sure you have some flour on hand to help prevent the dough from sticking.
Provided by R.Rowand
Categories Breads
Time 35m
Yield 1 roll up, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven on 350°F.
- Put preserves in a plastic sandwich bag or (piping tube) massage the bag as to make sure there are no large chunks of berries and cut a small corner off the sandwich bag so that it makes a line of preserves about 1/4 inch thick.
- Lightly flour the spot you will be rolling the dough on and use flour to also keep the dough from sticking to the rolling pin.
- Roll out dough in to a 1/2 inch thick rectangle or square which ever make you happy.
- Draw alternating lines of preserves and chocolate sauce about 1 inch from all edges of dough.
- Lightly wet the edges or dough with you finger.
- Roll dough up like a jelly roll sealing the final edge by pinching it slightly and seal the ends by pinching together and twisting them.
- You can bake this in a bread pan or I like it better when baked on a cookie sheet cause if any of the filling manages to leak out you can scoop it up with a spatula and smear it on top of the roll up.
- Bake about 15- 20 minutes on middle rack.
- When done spread the table spoon of butter on top (before spreading any of the leakage on it) and enjoy.
- You can let the roll up rise for a bout 30 minutes before baking it if you want it a little more fluffy but i like it just like it is.
Nutrition Facts : Calories 98.1, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.1, Sodium 28.5, Carbohydrate 20.5, Fiber 0.4, Sugar 12.3, Protein 0.6
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