Strawberry Cream Roll-up
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup granulated sugar
3/4 cup cake flour
1 teaspoon almond extract
2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon vanilla
2 cups sliced strawberries, sweetened with 1/2 cup sugar.
Preheat oven to 375 degrees F. Grease and flour a 10x15x1-inch jelly roll pan; set aside.
In a medium mixing bowl combine flour and baking powder; set aside. In a large mixing bowl beat together eggs and salt. Mix on high speed until light and foamy, then add sugar, a little at a time. Continue beating at high speed until mixture doubles in volume. Fold in almond extract and flour mixture.
Pour batter into pan and spread evenly. Bake at 375 degrees F. for 12 to 15 minutes. Remove from oven and cool for 5 minutes on wire rack. Turn cake out onto clean dish cloth that has been sprinkled with confectioners’ sugar. Gently roll the cloth with the cake in a jellyroll fashion to cool. (this step is not necessary, but makes it easier to roll back up after you have spread on the filling.)
Whip together the whipping cream, sugar and vanilla extract. Unroll cake and spread whipped cream mixture on, leaving about 1/4 inch at edges of cake. Sprinkle on sugared strawberries and roll up (without dish towel), using both hands. Place open end underneath; cover and refrigerate at least 2 hours before serving.