Strawberry Cream Cake Roll

Source: Kay Recker, Miss Roben's Contest Winner

Ingredients:

4 eggs

1 tsp vanilla

3/4 cup sugar

3/4 cup gluten free flour mix minus 2 Tbsp

1/4 tsp salt

1 tsp baking powder

1 tsp xanthan gum

Instructions:

1.  Sift dry ingredients except sugar together twice.

2.  In a mixing bowl beat eggs with vanilla on high speed for 5 minutes.

3.  Gradually add sugar and continue beating until sugar is dissolved.

4.  Fold in flour mixture till just mixed.

5.  Spray sides of jelly roll pan and line bottom with wax paper.

6.  Pour batter into pan and spread out evenly, bake for 10 to 12 minutes at 375 degree F.

7. When done sprinkle top of cake with powdered sugar and lay a smooth dish towel over top and flip over.

8.  Remove wax paper and starting at small end roll up the dish towel and cake together very slowly.

9.  Cool for 20 minutes.

CREAM FILLING: 1 & 1/2 cup whipping cream,  whipped stiff then add sugar to taste and 1 tsp vanilla. Whip 3 ozs. cream cheese and fold into whipping cream. Unroll cake and spread filling over cake and lay your choice of fruit such as strawberries, raspberries or blueberries sprinkled over filling and roll cake up gently again. Garnish with selected fruit, slice and serve topped with more whipping cream.

TWINKIE ROLLS can be made from Strawberry Cream Cake Roll recipe also by slicing unrolled cake after filling has been spread on top into three strips length wise and then cut into thirds and roll again to look like twinkies.