Strawberry Cream Roll Cake

You must be thinking how this Strawberry Cream Roll Cake can possibly be an authentic Mexican Dessert. And that is okay, but for some generations of Mexicans, this is something they have seen all their lives being sold at local bakeries.

SERVINGS

6-8 people

COURSE

Desserts

TOTAL TIME

1 hr 10 mins

CUISINE

Mexico

– First line an 11 by 16 cookie sheet with parchment paper or buttered and floured waxed paper. Set aside. I am very generous with the buttering part to avoid any accidents with the batter.

Instructions

1

– Combine the sugar, one teaspoon of vanilla and the yolks in a bowl and beat until it changes to a lighter color. Mix the flour and the baking powder in a separated container. All this is in preparation for the assembly of the batter.

Instructions

2

– Beat the egg whites until they hold firm and form peaks. Now with a wire whisk add the egg yolk mixture and beat into the batter. Then using a rubber spatula place the flour-baking powder blend, in a folding manner. Go as fast as you can to avoid a grainy texture. Finally, fold in the melted butter.

Instructions

3

– Pour into the prepared pan smoothing the batter evenly so that it touches all sides.

Instructions

4