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

Ingredients Nutrition


  1. Let eggs stand at room temperature for 30 minutes.
  2. Line a greased 15-in. x 10-in. x 1-in. 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; 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; fold in remaining whites.
  11. Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
  12. 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.
  13. FILLING:.
  14. In a small mixing bowl, beat cream cheese and marshmallow creme.
  15. Unroll cake; spread cream cheese mixture to within 1/2 inches of edges.
  16. Top with 2-1/2 cups strawberries.
  17. Roll up again. Place seam side down on a platter.
  18. Refrigerate for at least 2 hours.
  19. Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers. Yield: 10 servings.

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