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6 eggs, separated
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1 1/2 teaspoons orange juice
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1 teaspoon orange rind
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3/4 cup sugar
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1 teaspoon vanilla
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3/4 cup potato starch
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pinch salt
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1 pint strawberries, sliced
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1/4 cup sugar
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1 cup whipping cream, chilled
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2 tablespoons powdered sugar
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4 cups Cool Whip
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1 quart strawberries, sliced
Preheat oven to 350 degrees Fahrenheit.
Spray bottom and sides of a jelly roll pan
with cooking spray. Line pan with wax paper
and spray it with cooking spray.
Using a mixer, beat egg whites until foamy.
Add juice and rind. Beat until soft peaks
form when beater is raised. Add sugar
gradually and then vanilla. Beat until stiff
peaks form when the beater is raised. Fold
1/4 of the whites into the yolk mixture to
lighten it. Pour the yolk mixture over the
remaining whites.
Sift potato starch over the top and fold
tegether until there are no streaks of egg
white showing. Pour into the jelly roll pan.
Spread to even it out.
Bake until toothpick comes out clean, about
25 minutes. Run small sharp knife around pan
sides to loosen cake. Turn cake out onto
damp clean towel and then peel off the wax
paper. Gently roll cake in towel, jelly roll
fashion, starting at one long side. Cool on
a cake rack, leaving it in the towel.
Unroll the cake and spread the Cool Whip (or
2 cups whipping cream whipped up with
powdered sugar) on top, not touching the
edges. Distribute the 1 qt. strawberries on
top. Roll the cake again, using the towel to
help you. Place on a serving dish, seam side
down.
Frost with whipped cream and decorate with a
few strawberries. Cover loosely and
refrigerate.
Stir together remaining strawberries and
sugar and put in covered container.
Refrigerate but often take the container and
shake it vigorously. This will make a sauce
to serve with the cake roll. |
