Strawberry Filled Cake Roll

Max, had any of your foreign visitors ever eated rhubarb before? I always thought of it as an old fashioned plant that sort of grows wild. We used to call it Pie Plant as that is all that you did with it.

Now, if I were going to serve a foreign trade delegation, I would dazzle them with Strawberry Filled Cake Roll. Remember that strawberries are an American contribution to the world’s diet.

Strawberry Filled Cake Roll:

6 eggs, separated
6 tablespoons sugar
3 tablespoons flour
1/8 teaspoon salt
1 teaspoon vanilla
2 pints strawberries, thinly sliced
1 cup heavy cream, whipped

Let eggs come to room temperature before separating.

Beat the yolks with 4 tablespoons of the sugar and beat with a whisk until thick. Beat egg whites until stiff. Gradually fold in flour, salt, vanilla, into the yolks. Finally fold in the egg whites.

Butter a jelly roll pan and line with wax or parchment paper. Butter the paper. Spread the cake over the paper and bake at 350 degrees for 12 to 15 minutes.

Remove from the over and sprinkle with 1 tablespoon of the remaining sugar. Turn the cake out with the sugar side down. Carefully remove the waxed paper and sprinkle with the final 1 tablespoon of sugar. Spread with the strawberries.

When the cake is cool, roll it like a jelly roll. Spread roll with whipped cream. This cake will keep at least one day.