Strawberry Jelly Roll

Total Time:
42 min
Prep:
30 min
Cook:
12 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 8 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 cup plus 1/2 cup sugar
  • 1/4 cup oil
  • 1 teaspoon vanilla
  • 3/4 cup self-rising flour, sifted
  • 1/4 cup powdered sugar, sifted
  • 1 (8-ounce) package strawberry-flavored cream cheese
  • 1/4 cup sour cream
  • 1/4 cup strawberry jam
  • 1 cup strawberries, chopped
Directions

Preheat the oven to 375 degrees F.

Spray a heavy, medium-sized shallow rectangular pan with cooking spray. Line the pan with waxed paper, and also spray paper.

In a medium mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Add 1/4 cup sugar and beat on high speed until soft peaks form. Set aside.

In a separate medium mixing bowl, beat oil and 1/2 cup sugar on medium speed. Add the vanilla and then the sifted flour, and mix until well blended. Fold 1/4 of the egg whites into the batter. Then carefully fold in the remaining egg whites. Spread the batter evenly into the pan.

Bake for 12 minutes, or until lightly browned. The cake should spring back when touched lightly. While cake is still warm, loosen it from the pan, and sprinkle it with some of the powdered sugar. Cover cake with a baking cloth. Invert the cake by placing a large cookie sheet over the cloth and turning the cake over. Remove the waxed paper and roll the cake in the cloth. Cool the cake on a wire rack while mixing the filling. Do not let cake cool longer than it takes to mix the filling or it will become too stiff to handle.

For the filling, mix the cream cheese, sour cream, jam, and strawberries together in a medium bowl until well blended.

Unroll the cake. Spread the filling on the cake, leaving a 1/2-inch border. Carefully re-roll the cake.

Garnish with powdered sugar.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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    Is it just me or is something missing in this recipe.
     

     
    Is it supposed to be 1/2 cup oil instead of just 1/4? Because when I mixed the oil & sugar mixture with the flour, it came together dry & crumbly like when making pie dough.
     

     
    Then when I mixed it with the egg whites it was lumpy.. It's in the oven now. I hope it comes out alright!!
    i was a little scared about the outcome of rolling such a fragile cake, but this was WAY easier than i imagined. My cake stayed together. I even garnished from the edge of roll to plate with strawberries. also tasted great.
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