Sponge Cake Roll with Strawberry Filling
4 eggs, separated
6 Tbsp sugar
¾ cup flour
¼ tsp salt
½ tsp baking powder
4 Tbsp hot water
3 oz container lemon Jell-O
3 Tbsp strawberry preserves
1 8 oz package cream cheese, cubed and softened
1 lb. strawberries
1 cup heavy cream
3 Tbsp confectioners’ sugar
Line a 10” x 15” X 1” baking sheet with parchment paper.
Preheat oven to 350° F.
Dampen kitchen towel.
Mix baking powder into flour. Set aside.
Mix egg yolks with sugar. Add hot water and mix until ribbon forms when mixer is lifted.
Sift flour mixture over egg yolks. Fold in gently.
Beat egg whites with salt for about 3 minutes on medium speed.
Fold meringue into egg yolks and flour mixture.
Pour batter into pan.
Bake for 15 minutes – do not dry it out or you won’t be able to roll it up.
Turn cake onto damp towel. Roll it up on long side. Edge can be cut off if too dry. Leave it rolled up for 30 minutes.
Dissolve Jell-O in 1 cup warm water. Refrigerate.
Cut 1 lb. strawberries into quarters. Put aside.
Mix strawberry preserves into partially set Jell-O, then mix in softened cream cheese until smooth.
Gently fold in the cut-up strawberries.
Beat heavy cream with electric mixer for 2 minutes on medium. Add confectioners’ sugar, and beat ½ minutes more.
Fold it into strawberry cream. Refrigerate until set.
Unroll sponge cake and spread the cream over it, and roll it back up again. Cover with plastic wrap and refrigerate it for four hours.
Optional: Can be decorated with additional sliced strawberries, or powdered sugar.
Slice and serve.