Strawberries and cream cheese go perfectly together. I made a light and airy sponge cake, spread on strawberry preserves and a delicious cream cheese filling. Rolled it all into one for a perfect spring time dessert!
Ingredients are as follows:
4 eggs, separated
3/4 C sugar
1 tsp. vanilla
3/4 C flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 C strawberry preserves
8 ounces cream cheese, softened
2 Tbsp. butter, softened
1/2 C powdered sugar
1 tsp. vanilla
1/2 C strawberries, fresh or frozen
Preheat oven to 350 degrees; spray a cookie sheet with non-stick cooking spray.
Place egg whites in a mixing bowl and beat for 3-4 minutes; until soft peaks form. Set aside.
In another bowl, beat egg yolks for 1-2 minutes until thickened.
Add sugar and vanilla to egg yolks and beat for another minute.
Add the flour, baking powder and salt; mix for another two minutes.
Fold in (by hand) the beaten egg whites.
Mix slowly until the egg white and egg yolk mixtures are completely incorporated.
Pour batter into prepared pan and bake in preheated oven for 8-10 minutes or until golden brown.
Remove from oven and flip out onto a towel that has been sprinkled with powdered sugar.
Roll cake up in towel and set aside to cool.
While cake is cooling, cream together the cream cheese, butter, powdered sugar and vanilla; set aside.
Once cake is cooled, unroll from towel and spread on preserves. If you have any big chunks of strawberries move them to the side which will be rolled up first.
Spread the cream cheese mixture evenly on top of the preserves.
Line the side which will be rolled up first with the half cup of strawberries.
Starting with the strawberry side, roll up tightly.
Sprinkle on some powdered sugar. Slice, serve and enjoy!
You could also wrap in plastic wrap and place in refrigerator until ready to serve.
Labels: cream cheese, sponge cake, Strawberries