Description
A recipe for Strawberry and Peanut Butter Cream Cake Roll

Ingredients

• Cake
  
• Crisco® Original No-Stick Cooking Spray
  
• 1/4 cup confectioners' sugar
  
• 1 cup Pillsbury® BEST All Purpose Flour
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 4 large eggs
  
• 1 cup granulated sugar
  
• 1/4 cup water
  
• 1 teaspoon vanilla extract
  
• Filling
  
• 1 8-ounce package cream cheese, softened
  
• 1 cup confectioners' sugar
  
• 1/3 cup Jif® Extra Crunchy Peanut Butter
  
• 1/2 teaspoon almond extract
  
• 1 cup Smucker's® Low-Sugar(tm) Strawberry Fruit Spread, divided
  
• Confectioners' sugar

Preparation
For cake, preheat oven to 375°F. Sift confectioners' sugar generously over a 12- by 17-inch area of a clean thin kitchen towel. Spray a 15- by 10- by 1-inch jelly roll pan with no-stick spray. Line pan with waxed paper and spray paper. Sift together flour, baking powder and salt; set aside.

Place eggs in mixer bowl; turn to medium-high speed and beat eggs with wire whisk until light and lemon colored. Reduce speed to low. Gradually add sugar, water, vanilla extract and sifted flour mixture; stop and scrape bowl. Turn to medium speed and beat 1 minute more. Pour batter into prepared pan. Bake for 9 to 11 minutes or until toothpick inserted in center comes out clean. Immediately loosen the cake around the edges and invert cake onto the prepared towel. Carefully remove waxed paper. Roll the cake beginning at the narrow end. Cool on a wire rack 30 to 40 minutes.

For filling, combine cream cheese, confectioners' sugar, peanut butter and almond extract in mixer bowl. Turn to low speed, mixing until powdered sugar is incorporated. Turn to medium-low speed and beat until smooth. Unroll cake; spread peanut butter cream evenly to edges of the cake. Reserve 2 tablespoons fruit spread in a resealable plastic bag for garnish; spread remaining fruit spread over peanut butter cream. Re-roll cake; wrap in plastic wrap and refrigerate several hours before serving. Right before serving, microwave reserved fruit spread on high for 10 seconds; sprinkle cake with confectioners' sugar and drizzle with fruit spread.

Nutrition
no information available

Serves
Makes 10 servings

Variations
no information available