CAKE
4 Eggs
3/4 c Sugar
1 ts Vanilla
3/4 c Cake flour
3/4 ts Baking powder
1/4 ts Salt
Sugar, confectioners
-BUTTERCREAM-
3/4 c Butter; softened
2 3/4 c Sugar, confectioners
1 Egg
1/2 c Strawberry preserves
WHIPPED CREAM
1 pt Heavy cream
1/2 c Sugar, confectioners
1 ts Vanilla
1 pt Strawberries
Preheat oven to 400 degrees. Line a 15 x 10″ jelly roll pan with waxed
paper. Butter lightly. Beat eggs until light. Add sugar, gradually.
Beat until thick and lemon colored. Add vanilla. Sift flour, baking
powder and salt. Fold into egg mixture. Pour into pan. Bake 10
minutes or until cake springs back when pressed lightly. Roll cake
inside a towel coated with sifted powdered sugar; start at the short
side. Cool. For the buttercream, beat butter and sugar until light
and fluffy. Beat in egg, then preserves. To hold together, this may
be chilled, but let it soften before spreading. Whip cream with sugar
and vanilla. To assemble: Unroll cake. Spread with buttercream. Roll
up again. Place seam side down on serving plate Frost with cream and
chill several hours. Garnish with berries. Makes 1 cake roll.
Yields
8 Servings