Strawberry-Mallow Cake Roll

Name: Strawberry-Mallow Cake Roll
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 serving(s)
Ingredients: 4 eggs, separated; 2/3 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup sugar, divided; 1/2 teaspoon vanilla extract; 2 (8 ounce) cartons spreadable strawberry cream cheese; 1 (7 ounce) jar marshmallow creme; 3 cups sliced fresh strawberries, divided; chocolate syrup (optional)

Submitted by Kimmie Kooks

"Made this for easter and it was a hit. It was my first time making a roll and this turned out great"

Download

Ready In:: 40mins
Ingredients:: 10
Serves:: 10

ingredients

CAKE
4 eggs, separated
²⁄₃ cup all-purpose flour
1 teaspoon baking powder
¹⁄₄ teaspoon salt
³⁄₄ cup sugar, divided
¹⁄₂ teaspoon vanilla extract
FILLING
2 (8 ounce) cartons spreadable strawberry cream cheese
1 (7 ounce) jar marshmallow creme
3 cups sliced fresh strawberries, divided
chocolate syrup (optional)

directions

Let eggs stand at room temperature for 30 minutes.
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
Sift together the flour, baking powder and salt; set aside.
In a large mixing bowl, beat egg yolks until slightly thickened.
Gradually add 1/4 cup sugar, beating until thick and lemon-colored.
Beat in vanilla.
Add dry ingredients; mix well.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
Fold a fourth of the egg whites into batter; fold in remaining whites.
Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
FILLING:.
In a small mixing bowl, beat cream cheese and marshmallow creme.
Unroll cake; spread cream cheese mixture to within 1/2 inches of edges.
Top with 2-1/2 cups strawberries.
Roll up again. Place seam side down on a platter.
Refrigerate for at least 2 hours.
Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers. Yield: 10 servings.