Berries and Cream Cake Roll
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- Level: Intermediate
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 12 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 248
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 89 mg
- Sodium
- 111 mg
- Level: Intermediate
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 248
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 89 mg
- Sodium
- 111 mg
Ingredients
Directions
- HEAT oven to 375 degrees 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.
