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Strawberry-Mallow Cake Roll

Total Time

Prep: 30 min. Bake: 10 min. + chilling

Makes

10 servings

This stunning cake roll is so much fun to make and present to guests.—Susan Olsen, Huntley, Montana

Ingredients

  • 4 large eggs, separated
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 cartons (8 ounces each) spreadable strawberry cream cheese
  • 1 jar (7 ounces) marshmallow creme
  • 3 cups sliced fresh strawberries, divided
  • Chocolate syrup, optional

Directions

  1. Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.
  2. Sift together the flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients and mix well.
  3. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites.
  4. Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
  5. In a small bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2-1/2 cups strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours.
  6. Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers.

Nutrition Facts

1 slice: 271 calories, 9g fat (5g saturated fat), 103mg cholesterol, 212mg sodium, 45g carbohydrate (34g sugars, 1g fiber), 4g protein.

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