Dollbabe56's Sponge Cake Roll with Strawberries
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 310.0
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.7 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.5 g
- Protein: 0.4 g
View full nutritional breakdown of Dollbabe56's Sponge Cake Roll with Strawberries calories by ingredient
Number of Servings: 10
Ingredients
-
1 recipe Dollbabe's Basic Sponge Cake
1 large container Cool Whip Lite (50 servings)
1/8 cup sugar
1/8 cup water
2 Tbls. powdered sugar, divided
4 cups sliced Strawberries
1/4 cup sugar
Directions
Prepare Dollbabe56"s Basic Sponge Cake batter as directed. Spray jelly roll pan with cooking spray. Line with waxed paper, and spray waxed paper with cooking spray. Spread batter evenly into prepared pan. Bake at 400F for 10 mins. or until cake springs back when touched lightly in center.
Sift 1 Tbls. powdered sugar in a 15" x 10" rectangle onto a towel. Loosen cake from sides of pan, and turn out onto sugar coated towel; carefully peel off wax paer. Cool cake 1 minute. Starting at narrow end, roll up cake and towel together. Place seam side down, on a wire rack and cool completely (about 1 hour).
Dissolve sugar in water. Drizzle over cake (but do not soak).
Carefully unroll cake; remove towel. Spread cake with cool whip, leaving 1/2" margin around outside edges. Reroll cake; place, seam side down on a serving platter. Cover loosely, and freeze until firm.
Let stand at room temperature 10 minutes. Sift remaining Tbls. powdered sugar over cake.
Mix sliced strawberries and 1/4 cup sugar together and let stand at room temperature until sugar is dissoved. Serve over cake. *
*tip: use serrated knife to cut cake.
10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DOLLBABE56.
Sift 1 Tbls. powdered sugar in a 15" x 10" rectangle onto a towel. Loosen cake from sides of pan, and turn out onto sugar coated towel; carefully peel off wax paer. Cool cake 1 minute. Starting at narrow end, roll up cake and towel together. Place seam side down, on a wire rack and cool completely (about 1 hour).
Dissolve sugar in water. Drizzle over cake (but do not soak).
Carefully unroll cake; remove towel. Spread cake with cool whip, leaving 1/2" margin around outside edges. Reroll cake; place, seam side down on a serving platter. Cover loosely, and freeze until firm.
Let stand at room temperature 10 minutes. Sift remaining Tbls. powdered sugar over cake.
Mix sliced strawberries and 1/4 cup sugar together and let stand at room temperature until sugar is dissoved. Serve over cake. *
*tip: use serrated knife to cut cake.
10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DOLLBABE56.
