Strawberry Sponge Roll updated 4/11/23
Source: based on KA flour recipe
3/4 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
3/4 cup granulated sugar
1 tsp vanilla
Confectioners' sugar
1 1/2 cups heavy cream, whipped with 3 T sugar
Fresh strawberries, sliced
Line a greased jelly roll pan (15x10") with parchment and grease again.
Sift together the flour, baking powder and salt, set aside.
Beat eggs until foamy.
Gradually beat in 3/4 cup granulated sugar, beat until batter is is thick and lemon colored. The mixture should form a ribbon as it drops from the beaters.
Stir in the vanilla, then gently fold in the flour.
Pour the batter into the prepared pan, spread evenly & bake at 400 for 11-12 minutes or until done. (Watch carefully & don't overbake.)
Turn immediately onto a clean towel that has been generously sprinkled with confectioners' sugar. Quickly remove the paper & roll, starting with the long side, enclosing the towel inside. Cool.
In the meantime, make sweetened whipped cream.
Unroll the cake, spread with the sweetened whipped cream & place sliced strawberries over whipped cream. Roll cake up & sprinkle with more confectioners' sugar. Cover & refrigerate until ready to serve.