Strawberry Mallow Cake Roll

  1. Let eggs stand at room temperature for 30 minutes.
  2. Line a greased 15 x 10 x 1 inch baking pan with waxed paper and grease the paper; set aside.
  3. Sift together the flour, baking powder and salt; set aside.
  4. In a large mixing bowl, beat egg yolks until slightly thickened.
  5. Gradually add 1/4 cup sugar, beating until thick and lemon colored.
  6. Beat in vanilla.
  7. Add dry ingredients; mix well.
  8. In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
  9. Gradually beat in remaining sugar, about 2 T. at a time, on high until stiff glossy peaks form and sugar is dissolved.
  10. Fold a fourth of the egg whites into batter; fold in remaining whites.
  11. Gently spoon into prepared pan.
  12. Bake at 375 for 10-12 minutes or until cake springs back when lightly touched.
  13. Cool for 5 minutes.
  14. Turn cake onto a kitchen towel dusted with confectioners' sugar.
  15. Gently peel off waxed paper.
  16. Roll up cake in the towel, starting with a short side.
  17. Cool completely on a wire rack.
  18. In a small mixing bowl, beat cream cheese and marshmallow creme.
  19. Unroll cake; spread cream cheese mixture to within 1/2 inch of edges.
  20. Top with 2 1/2 cup strawberries.
  21. Roll up again.
  22. Place seam side down on a platter.
  23. Refrigerate for at least 2 hours.
  24. Just before serving, garnish with remaining strawberries.
  25. Refrigerate leftovers.

eggs, flour, baking powder, salt, sugar, vanilla, strawberry cream cheese, marshmallow creme, fresh strawberries

Taken from www.food.com/recipe/strawberry-mallow-cake-roll-218413 (may not work)

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