Berries And Cream Cake Roll
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
58
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4 large
Egg (separated)3 cup
Granulated Sugar1 tsps
Vanilla Extract3 tsps
Baking Powder1 tsps
Salt1 cup
Heavy CreamDirections:
1
HEAT oven to 375 degrees F
2
Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray
3
BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form
4
Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored
5
Add sugar and vanilla to egg yolks; continue to beat 1 minute
6
SIFT together flour, baking powder and salt in small bowl
7
Add to egg yolk mixture
8
Fold in beaten egg white
9
Pour into prepared pan, spreading batter evenly
10
BAKE 8 to 10 minutes or until golden brown
11
Sprinkle powdered sugar onto clean kitchen towel
12
Loosen cake edges from pan
13
Immediately invert onto towel
14
Gently roll cake with the towel into a log, starting at long end
15
Cool completely, about 45 minutes
16
CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step
17
Stir preserves slightly for easier spreading
18
BEAT cream in chilled bowl with chilled beaters until stiff
19
Unroll cake; spread carefully with preserves, then with whipped cream
20
Reroll cake without towel
21
Wrap in plastic wrap
22
Chill 2 to 3 hours or overnight
23
SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving