Scott's Recipe

Cakes - Strawberries & Cream Sponge Roll

Category: Desserts, Cakes & Pies

3 egg yolks
1 tsp vanilla
5 egg whites
½ tsp cream tartar
¼ tsp salt
¾ cup sifted powder sugar
½ cup all-purpose sifted flour
1-2 tsp powdered sugar
2 cups sliced fresh strawberries
2 cups cool whip
3 Tbsp sugar


1. Grease bottom and sides of jelly roll pan and line with waxed paper. Grease waxed paper and set aside.
2. In large bowl, beat egg yolks on high until thick; stir in vanilla and set aside. Beat egg whites (room temp) until foamy, add cream of tartar and salt; beat until stiff, but not dry. Fold in ¾ cups powdered sugar. Fold egg whites into yolk mixture. Gradually fold flour into egg mixture.
3. Spread batter evenly into prepared pan. Bake at 350 degrees for 10-12 minutes. Watch carefully – only until sides are lightly browned and middle springs back. Cover a clean kitchen towel with sifted powdered sugar. When cake is done, immediately loosen cake from sides of pan and turn out onto the sugared towel. Peel off waxed paper.
4. Starting at the narrow end, roll up cake and towel together. Let cool with the seam on bottom. Slice strawberries and unroll cake. Spread with ½ cool whip and strawberries. Re-roll cake without the towel, placing the seam on the bottom. Spread remaining cool whip on cake and garnish with more berries.
Put in freezer for 20 minutes before serving and cut with soft saw motion with a serrated blade.