Wine cream roll

 
                              WINE CREAM ROLL
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Eggs
      1/3   c            Water
    1       c            Cake flour*
      1/4   ts           Salt
      1/3   c            Granulated sugar
    1       c            Dry white wine
    3       tb           Butter or margarine
    1       pk           Frozen strawberries(10oz)
    1       tb           Lemon juice
    1       c            Granulated sugar
    1       t            Vanilla
    1       t            Baking powder
                         Powdered sugar
    4       ts           Cornstarch
    2                    Eggs,slightly beaten
    2       tb           Cornstarch
      3/4   c            Currant jelly
 
   Heat oven to 375'. Line jelly roll pan, 16x11x1 inch, with aluminum
   foil; grease. Beat 3 eggs in small mixer bowl until very thick and
   lemon colored, about 5 minutes; pour into large mixer bowl. Beat in 1
   cup granulated sugar gradually. On low speed, mix in water and
   vanilla. Add flour, baking powder and salt gradually, beating just
   until batter is smooth. Pour into pan, spreading batter to corners.
   Bake until wooden pick inserted in center comes out clean, 12 to 15
   minutes.
   Loosen cake from edges of pan; invert on towel sprinkled with powdered
   sugar. Remove foil; trim stiff edges if necessary. While hot, roll
   cake and towel beginning at narrow end. Cool on wire rack.
   Mix 1/3 cup granulated sugar and 4 teaspooons cornstarch in 2-quart
   saucepan. Stir in wine. Cook over medium heat, stirring constantly,
   until mixture thickens and boils. Boil and stir 1 minute. Remove from
   heat. Stir in butter. Refrigerate until chilled.
   Unroll cake and remove towel. Spread filling over roll to within 1/4
   inch of edges; roll up. Refrigerate at least 1 hour.
   Mix 2 tablespoons cornstarch and the reserved strawberry syrup. Heat
   strawberries and jelly to boiling in 1 1/2-quart saucepan. Stir in
   cornstarch mixture. Heat to boiling, stirring constantly. Boil and
   stir 2 minutes. Remove from heat. Stir in lemon juice; cool. Serve
   with cake.
   *NOTE: If self-rising flour is used, omit baking powder and salt.
  
 
 
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