Strawberry and Cream Roll Cake


  • 3 eggs
  • 1 cup white sugar
  • 1/3 cup hot water
  • 1 teaspoon vanilla extract
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

  • 1 cup fresh chopped strawberries (a couple more for decorating)
  • 1 pint heavy whipping cream
  • 3 tablespoon of strawberry flavored gelatin
  • 2 tablespoon white sugar


  1. Preheat oven to 375 degrees. Prepare a jelly roll pan (I just used my inch deep cookie sheet). Line with parchment paper and oil it. 
  2. Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in sifted flour, baking powder, and salt. Pour batter into pan.
  3. Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
  4. Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the parchment paper. Roll the cake up in the towel, and leave it to completely cool.
  5. Whip the cream. Add gelatin and sugar. Unroll the cake. Spread with the strawberry cream and sprinkle with strawberries, and roll up again. Trim both of the sides. Spread the rest of the whipped cream on top either with a spatula or using a pastry bag. 
  6. Chill before serving