Strawberry Cream Jelly Roll

Strawberries, strawberries, strawberries.  Need I say more to let you know what is ripe in my garden?  I made this delicious strawberry cream roll yesterday, and after a long bike ride through the perimeter trail I was able to sit down and enjoy it, along with a cappuccino in the afternoon.  Being of German origin, we quite often have “Kaffee und Kuchen” on a Sunday afternoon or when guests are visiting.  To quicken up the process of making this roll, I put the roll in the freezer to cool.  If you go that route, do not leave it in too long 1/2 hour to 1 hour tops.   You can also bake the jelly roll in the morning, let it cool, and fill it a few hours later.  Either way, it’s quick and easy.   I hope you enjoy this recipe.

for the jelly roll.

• 4 eggs
• 1 tbsp warm water
• 2/3 cup sugar
• 1 cup flour
• 1 tsp b powder
• 1/4 tsp. salt
• zest of 1 lemon
• 1 tsp vanilla extract
• Beat eggs, water and sugar until thick and creamy, add lemon zest, salt and vanilla extract.  Sift together flour, and b powder.  Sift over egg/sugar mixture and fold in.  Pour onto parchment lined jellyroll pan and bake for 10 minutes @ 350.  In the meantime sprinkle a clean tea towel with sugar.  While still hot, carefully flip jellyroll onto tea towel and roll up.

For the strawberry cream

• 500 ml whipping cream
• 1/4 cup sugar
• 4 cups quartered fresh strawberries

Beat the cream and sugar until stiff, carefully fold in the berries.  Unroll cooled jelly roll.   Spread filling over roll, making sure to get the edges as well.  Carefully roll up again, and transfer to serving platter.  Chill until ready to serve.  Enjoy!