Strawberry Cream Roll (1965)

Strawberry Cream Roll (1965)

Serves 10.

Cake: 

4 eggs

1 teaspoon vanilla

1 cup sugar

1 cup of sifted cake flour

3/4 teaspoon baking powder

1/4 teaspoon salt

Filling:

1/2 pint heavy cream, slightly sweeten and whipped

1 pint strawberries, sliced and sweetened

Beat eggs and vanilla at high speed of mixer or with rotary egg beater until thick and lemon colored. Gradually beat in sugar until mixture is fluffy and thick. Sift together dry ingredients and add all at once, folding them in by hand. Pour into 15x10x1-inch jelly-roll pan that has been lined with foil , lightly greased or into foil pan, lightly greased, on a cookie sheet.

Bake cake in moderate oven (375 F.) for 12 to 15 minutes or until a very light brown. (Do not overbake.) Turn out on large of foil, which has been generously sprinkled with sugar. Peel off foil lining or foil pan. Trim off crisp edges. Roll up in sugar-sprinkled foil sheet, leaving ends open, and let stand just 15 to 20 minutes. Unroll and spread with whipped cream and strawberries. Roll again and chill 1 hour in refrigerator before serving. Cover with foil during chilling. (The Workbasket and Home Arts Magazine Number 8 - Vol. 30 - May, 1965)  

picture from: Life Images on Google