STRAWBERRY CAKE
ROLL
This low-fat cake roll is a guilt-free spoiling, which is
much-appreciated on the Christmas day.
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES: 12 servings
Elements
· 9 egg whites
· 3/4
teaspoon tartar
· 1/4
teaspoon salt
· 1 cup plus 2 tablespoons sugar
· 3/4 cup flour
· FILLING:
· 2-1/3 cups fresh or frosty
strawberry
· 1 cup sugar
· 6 tablespoons water, compound
· 2 tablespoons cornflour
Nutritional facts
1 piece equalities 196 kilo calories,
draw fat (draw pure fat), 0 cholesterol, 91 mg sodium, 46 g carbohydrate, 1 g fiber,
3 g protein.
Instructions
1. Put egg white in a big bowl; allow stand at room
temperature for 30 minutes. Meantime, line a greased 15-in. x 10-in. x 1-in. Baking
cooking pan with rose paper; grease the paper and keep apart.
2. Add strawberry, tartar and salt to egg whites
,beat about contain speeding till soft apices design. Step by step beat in sugar,
2 tablespoons at once, about upper till corpse smooth apices design and sugar is
broke a part Bend in flour, almost 1/4 cupful at once.
3. Carefully spreading into cook pan. Bake at
350° for 15-20 bits or till cake forms cover while softly affected. Chill for 5
minutes.Turn over cake onto a kitchen towel
dispersed with sugar. Softly flake rose paper.Roll up cake in the towel Swiss roll
style, beginning with beside. Cool entirely along a wire wheel.
4. For filling in a big saucepan, blend thestrawberry, sugar and 1/4 cup water. Bring back a boil.Melt off heat; simmer, uncovered,
for 5-6 bits or till berries pop. Crush berries; distort, allowing juice and
casing out flesh. Return juice to the pan.
Blend cornflour and left water till liquid,step by step impart to strawberry juice.Bring
around a boil; cook and bustle for 2 bits or till thick. Cool.
5. Unroll cake and spread fill to inside 1/2 in. of abuts. Roll up again. Binding and refrigerate for 1 hr before
serving. Refrigerate remnants.
Yield:
12 servings.
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