Sweetheart cake rolls for Valentine’s Day (1965)

Categories: Dessert recipes, Food & drink, Love & marriage, Valentine's Day
Tags: , , , ,

Better than words for your special Valentine

What’s better than words for saying, “Be mine?” A minature Sweetheart cake roll served to your special one on St Valentine’s Day says it best. Like the birds that mate and the blooming almond tree, this delectable dessert is a symbol of love — your very own!

These miniature rosy red dessert rolls are light and airy because they come from a pancake mix. My, how that convenient pancake mix lightens the work! In minutes, you’ve mixed the cake roll.

Here are a few keys to success: Remember to mix and beat just enough but not too much. Beat the eggs only until thick and lemon-colored, then add the sugar gradually and beat it in thoroughly. After the pancake mix is added, stir only until the batter is smooth. Over-mixing makes a cake roll tough and coarse.

While the cake roll bakes, prepare the filling — a sweet strawberry one. Mmmm — a pancake mix is just the best-ever method for making a cake roll. It’s so light and delicate, yet rolls so easily.

Serve angel-like Sweetheart cake rolls — small cakes for a big occasion. Happy Valentine’s Day!

Sweetheart cake rolls

Makes 8 servings

Cake:

1/4 teaspoon salt
3 eggs
3/4 cup sugar
3/4 cup pancake mix
1/4 teaspoon vanilla

Filling:

One 1-lb package frozen strawberry halves, thawed
3 tablespoons cornstarch
1/2 cup maple-blended syrup
Confectioners’ sugar

Heat oven to hot (400 degrees). Grease bottom and sides of a 10×15-inch jelly roll pan; line with waxed paper; grease again and flour. For cake, add salt to eggs; beat until thick and lemon colored. Add sugar, a little at a time, beating well after each addition. Add pancake mix and vanilla; stir until smooth. Spread evenly in greased waxed paper-lined pan. Bake in preheated oven (400 degrees) 8 to 10 minutes. While cake is baking, sprinkle a towel well with confectioners’ sugar. Immediately upon taking cake from oven, loosen edges and turn out on towel. Peel off waxed paper. Cut cake in half lengthwise. Roll each half of cake in towel, starting with long sides.

For filling, drain strawberries. Combine strawberry juice and cornstarch; add syrup.Cook over low heat until thickened and clear, stirring constantly. Remove from heat; add strawberries. Cool. Unroll cakes; cut each half into four miniature cake rolls. Spread each cake roll with strawberry filling; roll up. Sprinkle each with confectioner’s sugar.


You might also like...

Source publication: Frederick News-Post (Frederick, Maryland)

Publication date: February 12, 1965

Share this





Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>