Sure, she can dance, but can she cook? On Wednesday, veteran Houston Texans cheerleader Edith proved that she's equally talented in the kitchen as on the sidelines at Reliant Stadium.
Edith made her patented strawberry roll cake, a recipe that she usually uses for family birthdays.
"It's kind of a tradition my mom started," she said. "Growing up, she always made it for my uncle's birthdays and my dad's birthday, so I kind of do the same."
Edith believes the cake is from a Swiss recipe that her mother got while attending cooking classes as a child in Mexico.
Edith also noted that the dessert is easy to make and doesn't cause a lot of mess.
There also are alternate ways to prepare the cake.
"You can do a variety of things with this," Edith said. "Instead of using strawberries you can use pineapples. And you can use different kinds of flavors instead of white chocolate – coffee, chocolate, lemon flavor. Or you can use ice cream filling for the inside instead."
The cake was delicious. And since it took Edith less than a half hour to prepare, the only hassle was deciding who would get the first piece. Her family members must really look forward to their birthdays.
The making of Edith's strawberry roll cake will be the first of three segments that FSN Houston will air on Texans TV in August. Stay tuned for more coverage on HoustonTexans.com in the coming days!
Edith's Strawberry Roll CakeCake
1 cup sugar
1 cup flour
1 stick butter
1 tsp. baking powder
5 egg whites
5 egg yolks
12 oz. Cool Whip
3 tbsp. sour cream
3 tbsp. Jell-O instant pudding (white chocolate flavor)
Pre-heat oven to 350° F
Beat egg whites for approx. 4 minutes until stiff
Mix all of following with a spoon by hand:
Add egg yolks
Add baking powder
Add melted stick of butter
Apply non-stick spray to cookie sheet lined with foil
Pour mix onto foil, spread evenly
Bake in oven for 10 minutes
Coat napkins (of surface area larger than the cake) with sugar to prevent sticking
Remove cake from oven and flip onto napkins
Remove foil from top of cake, lightly rubbing a cold wet paper towel on foil if necessary
Roll cake and then let cool in refrigerator for approx. 10 minutes
Mix Cool Whip with sour cream and Jell-O instant pudding
Unroll cake and put in whipped topping, diced strawberries and sliced pecans
Roll cake back up and spread remaining whipped topping over cake
Decorate with strawberry halves and pecans