Strawberry And Peanut Butter Cream Cake Roll Recipe

Name: Strawberry And Peanut Butter Cream Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1/4 cup powdered sugar; Crisco Original No-Stick Cooking Spray; 1 cup Pillsbury BEST All Purpose Flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs; 1 cup granulated sugar; 4 tablespoons water; 1 teaspoon vanilla extract; 8 ounces cream cheese softened; 1 cup powdered sugar plus additional for garnish; 1/3 cup Jif Extra Crunchy Peanut Butter; 1/2 teaspoon almond extract; 10 ounces Smucker's Simply Fruit Strawberry Spreadable Fruit

Servings: persons

Cake
1/4 cup powdered sugar
Crisco Original No-Stick Cooking Spray
1 cup Pillsbury BEST All Purpose Flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
4 tablespoons water
1 teaspoon vanilla extract
8 ounces cream cheese softened
1 cup powdered sugar plus additional for garnish
1/3 cup Jif Extra Crunchy Peanut Butter
1/2 teaspoon almond extract
10 ounces Smucker's Simply Fruit Strawberry Spreadable Fruit

1
CAKE
2
FILLING
3
HEAT oven to 375u00b0F. Sift powdered sugar generously over a 12 x 17-inch area of a clean thin kitchen towel. Spray a 15 x 10 x 1-inch jelly roll pan with no-stick cooking spray. Line pan with wax paper. Spray only the surface of the wax paper with no-stick cooking spray. Sift together flour, baking powder and salt; set aside.
4
BEAT eggs in medium bowl until frothy, about 3 minutes. Gradually add sugar, water, vanilla and sifted flour mixture, scraping bowl occasionally. Pour batter into prepared pan.
5
BAKE 9 to 11 minutes or until toothpick inserted near center comes out clean. Immediately loosen the cake around the edges and invert cake onto prepared towel. Carefully remove paper. Roll the cake, beginning at the narrow end. Cool on a wire rack for 45 minutes.
6
BEAT cream cheese, powdered sugar, peanut butter and almond extract in medium bowl until well combined. Unroll cake; spread peanut butter cream evenly to edges. Reserve 2 tablespoons fruit spread in a resealable food storage bag for garnish; spread remaining fruit over peanut butter.
7
ROLL cake; wrap in plastic wrap and refrigerate several hours before serving. When ready to serve, cut a small corner off bag containing reserved fruit spread; squeeze bag to drizzle over top of cake. Sprinkle with powdered sugar, if desired.

933

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 1/4 cup powdered sugar, Crisco Original No-Stick Cooking Spray, 1 cup Pillsbury BEST All Purpose Flour, and more.

Yes, Strawberry And Peanut Butter Cream Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry And Peanut Butter Cream Cake Roll

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