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Show Wonderful Strawberry Dessert Strawberries come In with a bang once the featon starts. California and our southern states' berries are at their height during May and the bountiful season for northern berries is June, right up until the fourth of July. Once this wonderful red harvest starts, it's wise to use delicious strawberries as frequently as possible. The season sea-son during which they can be bought cheaply is relatively short One of the handsomest and snost delicious ways of using them is in the Strawberry Cream Roll we picture. It's made with a simple sponge cake batter baked in a thin sheet; cooled, then spread with whipped cream and sliced strawberries and rolled up in a beautiful, big roll. Serve it in generous slices and you'll agree it's wonderful. Strawberry Cream Boll 4 eggs 1 cup sngar 5 tablespoons water 1 teaspoon vanilla 1 cup sifted cake flour or all-purpose all-purpose flour 34 teaspoon double-action baking bak-ing powder V4 teaspoon salt H pint cream, whipped and slightly sweetened 1 pint strawberries, sliced and slightly sweetened Use an electric mixer or rotary egg beater. Beat eggs until thick and lemon colored. Gradually beat in sugar. Beat the water and vanilla in all at once. Sift together dry ingredients ingredi-ents and add all at once, folding fold-ing them in by hand. Pour immediately im-mediately into 15 x 10 inch Jelly roll pan that has been lightly buttered. To make jelly roll pan: Use a 24 inch piece of 18 inch wide heavy duty aluminum foil. Fold in half to make sheet 12 x 18 inches. Turn up the edges 1 inch on all sides and miter corners for firmness. If you're an old Jelly roll hand, you'll appreciate appreci-ate the cake this foil pan produces, pro-duces, since it is soft and rolls easily. Bake the cake in a moderate oven (375F.) for 12-15 minutes or until a very light brown. (Do not overbake.) Turn out on a large sheet of foil which has been heavily sprinkled with granulated sugar. If you've made your own foil pan. unfold corners and peel foil off cake. Trim off ride crusts if they are hard. Roll up immediately and let stand uncovered until cool. When cool, unroll and spread with the cream and strawberries. strawber-ries. Roll up again, then chill in refrigerator about 1 hour before be-fore serving. Cover with foil during chilling. |