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Strawberry-Mallow Cake Roll

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“This is from Taste of Home Magazine. It is very light - perfect for summer get-togethers. Although it looks complicated, it is actually quite easy to prepare and is worth the effort. Prep time does not include 2 hrs setting time in refrigerator.”
READY IN:
1hr
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Let eggs stand at room temperature for 30 minutes.
  2. Line a greased 15"x10"x1" baking pan with waxed paper and grease the paper; set aside.
  3. Sift together the flour, baking powder, and salt; set aside.
  4. In a large mixing bowl, beat egg yolks until slightly thickened.
  5. Gradually add 1/4 cup sugar, beating until thick and lemon colored.
  6. Beat in vanilla.
  7. Add dry ingredients and mix well.
  8. In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
  9. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high, until stiff glossy peaks form and sugar is dissolved.
  10. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  11. Gently spoon into prepared pan and bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched.
  12. Cool for 5 minutes then turn cake onto a kitchen towel dusted with confectioners' sugar.
  13. Gently peel of waxed paper and then roll up cake in the towel, starting with a short side.
  14. Cool completely on a wire rack.
  15. In a small mixing bowl, beat cream cheese and marshmallow creme.
  16. Unroll cake; spread cream cheese mixture to within 1/2 inch of edges.
  17. Top with 2 1/2 cups strawberries and then roll cake up again.
  18. Place seam side down on a platter and refrigerate for at least 2 hours.
  19. Just before serving, garnish with remaining strawberries.
  20. Be sure to refrigerate leftovers.

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