I've made this roll numerous times and it is great...with a couple modifications. I whip the cream and add 8 ounces of light cream cheese. I use 1 teaspoon of strawberry gelatin instead of the unflavored gelatin (it gives the cream a beautiful pink color) and omit the 1 tablespoon of sugar. I chop 2 cups of strawberries into a small dice. You will actually have enough cream left over to top everyone's dessert as a garnish! A tip for people just making this for a first time, leave about 4 inches on one of the end of the roll when spreading the cream and leave about one inch on either side. Roll from the cream side to the non-cream side and it shouldn't "squish" out the end or the sides.

This came out perfect! I added two tablespoons of lemon juice to the cake batter. I also made more 1/2 more of the filling. I added two tablespoons of sugar to the filling mixture instead of one. It was perfect! I am going to make a bunch of these for Christmas Gifts for the office.

this was so refreshing!! i added 1 tablespoon of rum(any) will do :) thnxx this was great on a warm day...

Delicious! After reading other reviews I added a little lemon zest to the jelly roll batter as I wanted the cake part flavored. I used a butter parchment paper for easier clean up. The ingredients and directions were easy to follow. However, I must warn everyone to watch your oven when baking up the cake. My cake was done in 8 minutes and on the verge of turning dark brown on the edges. Be sure to check your roll early on. I layed out my cake onto a parchment paper sprinkled with confectioner's sugar. I rolled the cake up and let it cool. I chopped up fresh strawberries before measuring and added it to the whip cream. I did not have any unflavored gelatin so I used strawberry flavored which turned out to be a better choice as it made the whipped cream a pretty pink color. I carefully rolled the cake back up and chilled it for a few hours. This is light, refreshing and very good. The cake is light colored, tender and fluffy. It is delicately flavored with lemon and blends with the powdered sugar. The roll is very pretty with the pink whipped cream and red juicy strawberries swirled inside. (see my picture) It is light, cool, creamy and very refreshing. I like the bits of juicy sweet strawberries. I found the whipped cream very tasty and not too sweet. The strawberry gelatin added more flavor. I think the challenging part to this recipe is baking up the cake and then rolling it without it cracking. We all enjoyed this!

This was a great recipe, even though it has some finicky aspects. The first time I made it, it came out rubbery and generally bad all around, but that was probably because I tried to use an artificial sweetener and didn't mix it well enough for fear of losing the froth from the eggs. The second time, I beat in real sugar with the electric mixer on medium low, then the hot water on medium until it visibly foamed. Then I beat in the dry ingredients as well instead of folding to keep the air in the batter. The texture of the cake was absolutely heavenly, even though it was a tad heavy on the vanilla flavor, so I'd decrease the amount of extract. I think that the trick to rolling it is that you need to initially grease the pan really well and then roll the cake so that the bottom part is on the OUTSIDE, which means sliding it off of the parchment instead of overturning the pan. It probably won't stick, and (in my opinion) it looks prettier. Instead of the strawberry cream, I made half of the cream with cocoa powder and half with raspberry preserves and layered the two, and it was wonderful. I'll definitely use this cake recipe again and experiment with flavors and fillings.

This tastes as good as it looks, and it looks incredible. I made the recipe exactly as written with the exception of adding extra strawberries, which I folded into the cream mixture. This is an elegant and delicious dessert which is perfect for company.

Don't try to stir the fruit in with the cream or it gets mushy. Just place the fruit on top of the cream before rolling. Other than that, amazing recipe! I used nectarines, grapes and raspberries. You could use almost any fruit and it would be delicious!!

Very tasty, not difficult. Bonus: it's good the next day, didn't seem to suffer for sitting in the refrigerator for 24 hours. The cake stuck to the greased waxed paper.

Very nice. Just the recipe I was looking for. I didn't have gelatin when I made this recipe, so I just omitted it. Turned out fine.

This is a tasty and pretty dessert. I use evaporated milk instead of whipping cream to reduce the fat, and the difference in flavor is minor. I've also added a small layer of strawberry jam before the rest of the filling, and it gives it shows up well in the cut roll-- makes it a little sweeter, though.