Strawberry Cake Roll

Name: Strawberry Cake Roll
Ingredients: 4 large eggs,; , room temperature; 2/3 cup sugar, divided; 1 tablespoon milk; 1/4 teaspoon grated lemon zest; 1/2 cup all-purpose flour; 1/4 teaspoon cream of tartar; 1 carton (8 ounces) Mascarpone cheese; 2 tablespoons lemon juice; 2 tablespoons sugar; 2 cups sliced fresh strawberries; 2 teaspoons confectioners' sugar

12 ingredients

4 steps

Ingredients

4 large eggs,
, room temperature
2/3 cup sugar, divided
1 tablespoon milk
1/4 teaspoon grated lemon zest
1/2 cup all-purpose flour
1/4 teaspoon cream of tartar
1 carton (8 ounces) Mascarpone cheese
2 tablespoons lemon juice
2 tablespoons sugar
2 cups sliced fresh strawberries
2 teaspoons confectioners' sugar

Directions

1

Coat a 15x10x1-in. baking pan with cooking spray; line with waxed paper and coat the paper with cooking spray. Set aside.
2

In a large bowl, beat the egg yolks, 1/3 cup sugar, milk and lemon zest. Gradually stir in flour. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold into egg yolk mixture.
3

Carefully spread into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
4

In a small bowl, combine cheese and lemon juice. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with sugar and top with strawberries; roll up again. Cover and chill for 1 hour before serving. Dust with confectioners' sugar. Refrigerate leftovers.