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Strawberry Jellyroll

Strawberry Jellyroll

1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla extract
1/3 cup sugar
4 egg whites
1/2 cup sugar
3 pints fresh strawberries
2 tubs non-diary whipped topping**

Grease and flour a 15x10x1 jellyroll pan. Preheat oven to 375. Combine flour, baking powder and salt. Beat egg yolks and vanilla with hand mixer or whisk until combined. Continuing to whip, gradually add in 1/3 cup sugar. Set aside and be sure to wash the beaters as any yolk left on them will hinder the process of whipping the egg whites, which we will do next. Whisk or beat the egg whites, gradually adding in the 1/2 cup of sugar. Beat until soft peaks form and stand up on their own. Now gently fold together the whipped yolks and the whipped whites. Gently fold in the flour mix in three stages. Spread the batter evenly out onto your jellyroll pan and bake in the oven for no more than 15 minutes. Loosen cake from edges with a knife and invert the sponge cake onto a kitchen towel laid out on your countertop. Sprinkle the spongecake with powdered sugar and roll the cake up in the towel while still warm. Allow to cool. In the meantime, wash, stem and puree 2 pints of fresh strawberries and combine with the whipped topping. Once cool, unroll the spongecake, spread in some filling, roll the cake back up and ice the cake with all the remaining strawberry topping. Garnish the jellyroll with the remaining pint of strawberries.

**2 pints of heavy cream, whipped, can be substituted and, obviously, will taste much, much better.


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Date: 4/9/00 12:16:58 PM Eastern Daylight Time
From: ATTYLLM@aol.com
To: steve@pulpkitchen.com

outstanding and it's quick, quick because you don't have to watch it.


Comments: Send us comments about this recipe steve@pulpkitchen.com