Strawberry Roll

For Cake:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3 eggs

1 cup sugar

1/3 cup hot water

1 teaspoon vanilla extract

Confectioners’ sugar for dusting

For Filling: (If you wants to spread cream on over the top and side, double the recipe)

4 oz. (half bock) cream cheese

1 cup cool wiped

1 cup confectioners’ sugar

2 cups fresh strawberries, cut up

2 tablespoons sugar

A little bit of salt

Directions:

1.  Preheat oven to 375 degrees F (190 Degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

2.   In a bowl, combine strawberries; 2 tablespoons of sugar and salt, set aside.

1   3.  Sift flour, baking powder and salt together, set aside.

1   4.   Beat the eggs on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar beating until dissolved. Stir in water and vanilla extract. Fold flour mixer gently into egg mixture until combined.

1   5.  Pour batter into a greased jelly roll pan, spread evenly over pan.  Bake for 15 minutes.  It should be springy to the touch, and beginning to shrink away from the sides of the pan.

1   6.  Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.

1   7.  For filling, beat cream cheese; cool wiped and 1 cup of confectioners’ sugar until smooth. 

1   8.  Unroll cake and spread filling and lay strawberries over it.  Roll up the cake again and chill 2 hours before serving.  Sprinkle with confectioners’ sugar or garnish with strawberries, and additional cream filling on top if desired.