«All
Passover Recipes
Strawberry Cake Rolls
INGREDIENTS
6 eggs, separated
1 1/2 teaspoons orange juice
1 teaspoon orange rind
3/4 cup sugar
1 teaspoon vanilla
3/4 cup potato starch
pinch salt
1 pint strawberries, sliced
1/4 cup sugar
1 cup whipping cream, chilled
2 tablespoons powdered sugar
4 cups Cool Whip
1 quart strawberries, sliced
Yield: 12 servings.
PREPARATION
1. Preheat oven to 350°F. Spray bottom and sides of a jelly
roll pan with cooking spray. Line pan with wax paper and spray
it with cooking spray.
2. Using a mixer, beat egg whites until
foamy. Add juice and rind. Beat until soft peaks form when beater
is raised. Add sugar gradually and then vanilla. Beat until
stiff peaks form when the beater is raised. Fold 1/4 of the
whites into the yolk mixture to lighten it. Pour the yolk mixture
over the remaining whites.
3. Sift potato starch over the top and fold
tegether until there are no streaks of egg white showing. Pour
into the jelly roll pan. Spread to even it out.
4. Bake until toothpick comes out clean,
about 25 minutes. Run small sharp knife around pan sides to
loosen cake. Turn cake out onto damp clean towel and then peel
off the wax paper. Gently roll cake in towel, jelly roll fashion,
starting at one long side. Cool on a cake rack, leaving it in
the towel.
5. Unroll the cake and spread the Cool Whip
(or 2 cups whipping cream whipped up with powdered sugar) on
top, not touching the edges. Distribute the 1 qt. strawberries
on top. Roll the cake again, using the towel to help you. Place
on a serving dish, seam side down.
6. Frost with whipped cream and decorate
with a few strawberries. Cover loosely and refrigerate.
7. Stir together remaining strawberries
and sugar and put in covered container. Refrigerate but often
take the container and shake it vigorously. This will make a
sauce to serve with the cake roll.
