Strawberry Roll Cake

Steps

• 1

  Heat oven to 375°F (350° F for dark or nonstick pan). Line bottom only of 15x10x1-inch jelly roll pan with cooking parchment paper. Spray with baking spray. Place paper baking cups in 6 regular-size muffin cups.
• 2

  In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon-colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 3 1/2 cups batter into prepared jelly roll pan. Divide remaining batter among the 6 muffin cups.

  
• 3

  Bake 14 to 16 minutes or until cake springs back when lightly touched in center and when toothpick inserted in center of cupcakes comes out clean. Immediately turn cake upside down onto clean, thin kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.

  
• 4

  Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread 1 container of frosting evenly over the surface of the cake. Re-roll the filled cake, wrap in plastic wrap and refrigerate 30 minutes.

  
• 5

  Remove cake from refrigerator, unwrap and frost the top with half of the second container of frosting. Transfer cake to serving platter. Decorate with colorful sprinkles, strawberry sauce and a fresh sliced strawberry. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.