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Wine Cream Roll
Author/Submitted by:
Servings: 10
Categories:
Cakes
/
Desserts
Ingredients: 3
Eggs 1/3
cup
Water 1
cup
Cake flour,
see notes
1/4
teaspoon
Salt 1/3
cup
Granulated sugar 1
cup
Dry white wine 3
tablespoons
Butter or margarine 10
ounces
Frozen strawberries 1
tablespoon
Lemon juice 1
cup
Granulated sugar 1
teaspoon
Vanilla 1
teaspoon
Baking powder
Powdered sugar 4
teaspoons
Cornstarch 2
Eggs,
slightly beaten
2
tablespoons
Cornstarch 3/4
cup
Currant jelly
Directions:
1.
Heat oven to 375'. Line jelly roll pan, 16x11x1 inch, with aluminum foil; grease. Beat 3 eggs in small mixer bowl until very thick and lemon colored, about 5 minutes; pour into large mixer bowl. Beat in 1 cup granulated sugar gradually. On low speed, mix in water and vanilla. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into pan, spreading batter to corners.
2.
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes.
3.
Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. Remove foil; trim stiff edges if necessary. While hot, roll cake and towel beginning at narrow end. Cool on wire rack.
4.
Mix 1/3 cup granulated sugar and 4 teaspooons cornstarch in 2-quart saucepan. Stir in wine. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in butter. Refrigerate until chilled.
5.
Unroll cake and remove towel. Spread filling over roll to within 1/4 inch of edges; roll up. Refrigerate at least 1 hour.
6.
Mix 2 tablespoons cornstarch and the reserved strawberry syrup. Heat strawberries and jelly to boiling in 1 1/2-quart saucepan. Stir in cornstarch mixture. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Remove from heat. Stir in lemon juice; cool. Serve with cake.
*If self-rising flour is used, omit baking powder and salt.
*If self-rising flour is used, omit baking powder and salt.
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