Strawberry Roll

Picked Strawberries again.  What can I say, the native strawberries are sweet and the picking easy.  Strawberry roll is really just a version of strawberry shortcake.  So light and delicious!

• 5 large egg yolks,  room temperature (reserve 4 egg whites) 2 T canola oil 
• 3 T milk 
• 1 t vanilla 
• 1 c sugar 
• 1 T lemon zest 
• ¾ c flour 
• 2 T cornstarch 
• 1 t baking powder 
• ¼ t salt 
• 4 large egg whites, room temperature

Grease a 12” X 17” baking sheet with sides and line with parchment paper. Grease the parchment paper and set aside.

Preheat oven to 350 degrees.

Place the egg yolks, oil, milk, vanilla, two-thirds cup of sugar, and lemon zest in a medium bowl and beat together.

Place the flour, cornstarch, baking powder and salt in another bowl and whisk together.   Stir dry mixture into the wet mixture just to combine.

Place the egg whites in another bowl and beat for two minutes.   Add the remaining one-third cup of sugar and continue beating until stiff peaks form.  Fold egg whites into the batter.  Pour batter onto prepared baking sheet and bake for fifteen minutes or until the top of the cake is light brown. Let cool completely.

• 1 c heavy whipping cream 
• 1 T sour cream 
• ½ t vanilla 
• ¼ c confectionary sugar 
• 1 lb strawberries washed, hulled, diced 
• 1 T sugar

Place heavy cream in a large bowl and beat on high speed until soft peaks form.   Add the sour cream, vanilla and sugar. Continue beating until stiff peaks form.  Spread onto the cooled cake leaving a one inch border around the edges.  

Place the strawberries and one tablespoon of sugar in a bowl and mix.  Arrange strawberries evenly on top of the whipped cream.  Starting at the short end, roll up the cake and discard the parchment paper.   Place the cake seam side down.   Dust with confectionary sugar and serve.

Topping alternative:   whip up another cup of whipping cream, ½ t vanilla and ¼ c confectionary sugar and spread on top of roll.  Top with sliced strawberries and refrigerate until ready to enjoy.