Strawberry Roulade

Ingredients:

1. Powdered sugar - 2tbsp

2. Eggs - 4

3. Granulated sugar - 3/4 cup

4. Cold water - 1/4 cup

5. Vanilla extract - 1 tsp

6. All-purpose flour - 1 cup

7. Baking powder - 1tsp

8. Salt - 1/4 tsp

For the Filling:

1. Heavy cream - 1 cup

2. Fresh strawberries - 8

3. Granulated Sugar - 4 tbsp

4. Water - 1/4 cup

Whip the cream till it forms stiff peaks. You can add powdered sugar according to your needs while whipping the cream. Cut 4 strawberries into small pieces and mix it with the whipped cream.

In a pan, heat water and sugar and add remaining strawberries to it. Mash up the strawberries when it gets soft. Continue till the liquid thickens into a jelly like consistency.

To make the roll:

1. Heat oven to 375F. Line a 15x10x1 -inch pan with foil and grease it with shortening. Sprinkle a clean towel with powdered sugar and set aside.

2. In a large bowl, beat the eggs till it gets thick and lemon colored.

3. Gradually beat in granulated sugar until light and fluffy.

4. Beat in water and vanilla.

5. On low speed, beat in the flour, baking powder and salt.

6. Spread the batter evenly on the pan and bake for around 8 to 12 minutes or until cake springs back when touched lightly in the center.

7. Immediately loosen cakes from edges of the pan and turn upside down onto the towel sprinkled with sugar.

8. While the cake is hot, carefully roll up the cake and the towel. Place it on a wire rack and let cool completely .

9. Carefully unroll the cake. Remove the towel. Spread the strawberry jelly over the cake followed by the whipped cream filling. Leave an inch border as the filling will spread out while rolling it up.

10. Loosely roll up the cake and wrap it in foil. Refrigerate for 30minutes.

11. Sprinkle with powdered sugar if required and cut it into 1 inch thick slices.