Berries and Cream Cake Roll
Prep Time: 20 min
Cook Time: 10 Min
Serves 12 Servings
Difficulty Moderate
Ingredients
- 4 large eggs
- 3/4 C. granulated sugar
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 3/4 C. cake flour
- 3/4 tsp. Clabber Girl® Baking Powder
- 1/4 tsp. salt
- Powdered sugar
- 1 C. Polaner® Strawberry All Fruit
- 1 C. heavy cream
- Fresh fruit and mint sprigs for garnish
Directions
- HEAT oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.
- BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.
- SIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.
- BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.
- CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.
- BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.
- SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving.
