Recipe: Strawberry Roll and Roll Cake

Strawberry Roll

veg oil
1 (14.5oz) pkg angel food cake mix
powdered sugar
1 quart strawberries -- sliced
1/4 cup sugar
2 cups whipping cream or large cool whip
whole strawberries

Grease a 17x11-1/2x 1 jelly roll pan with veg. oil and line with waxed paper. Grease paper, and set aside. Prepare cake as directed. Spread batter in pan. Bake at 375 degrees for 10-12 min. Sift powdered sugar in a 17x11-1/2" rectangle on a linen towel. When cake is done, loosen from sides of pan, turn out onto powdered sugar. Peel off waxed paper. Starting from narrow end, roll up cake and towel together. Cool on wire rack 20 min.; seam side down. Combine strawberries and sugar; set aside. Beat whipping cream until foamy; gradually add 3 tbl powdered sugar, beating till soft peaks form. Drain berries. Unroll cake and remove towel. Spread cake with 1/2 of the whipped cream. Top with berries. Reroll cake. Place on serving platter, seam side down. Spread with remaining whipped cream. Garnish with whole berries and chill.

Here is another. This one uses pudding. Look down to the "note*" for using strawberries.

Roll Cakes
Recipe By : First for Women-4/98
Serving Size : 10

Chocolate*
1 (16oz) pkg angel food cake mix
2 (3.4oz) pkgs instant chocolate pudding mix*
1 1/2 cups cold milk
1/4 cup orange marmalade*
1 tablespoon orange liqueur* -- optional
1 cup hot fudge topping -- warmed
Variations below-see note

1. Heat oven to 350 degrees. Line a 10-1/2x15-1/2" jellyroll pan with waxed paper. In a large bowl, prepare cake mix as directed on pkg. Pour into prepared pan; with spatula, level surface. Bake 8-10 min or until golden.
2. Generously dust an 18x12" (or larger) tea towel with powdered sugar. Loosen cake from pan and invert onto towel. Carefully but quickly peel away waxed paper; discard.
3. Starting at short side, roll up cake and towel together; place seam-side down and let cool. As it cools, the cake will conform to this shape, ensuring against cracks or tears later.
4. Meanwhile, in large bowl with electric mixer set at high speed, beat pudding mix and milk 2 min. or till thickened. Fold in marmalade and liqueur. Gently unroll cake. spread cake with pudding mixture, leaving 1" border on all sides. Using towel only as a guide, roll up cake in the same manner as in step 3. Drizzle with fudge topping.

NOTES : *note: substitue the following pudding mixes, fruit and liqueur.
Butterscotch pudding + blueberries + strawberry liqueur
Lemon pudding + diced strawberries + peach brandy
Vanilla pudding + raspberries + orange liqueur
Pistachio pudding + diced pears + rum
Chocolate Almond pudding + diced peaches + pear brandy

Prepare the roll as directed above, making these sustitutions and additions. Substitute a different flavored pudding from column A for the chocolate, adding 1/2 cup of your favorite fruit from column B and 1 tbl of you favorite liqueur from column C.