Berries And Cream Cake Roll Recipes

Steps:

• In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners' sugar. Peel off paper from cake; roll up cloth and cake. Cool. , For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired.

Steps:

• 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.

Steps:

• *heat oven to 375f. spray 15x10x1 in jelly roll pan w/ cooking spray. *beat egg whites on high speed for 4-5 mins or until stiff peaks form. in another bowl, beat egg yolks for 3 mins or until slightly thick and light lemon colored. add sugar and vanilla to egg yolks; continue to beat for 1 min. sift together the dry ingredients. add to egg yok mixture. forld in beaten egg white. pour into prepared pan spreading batter evenly. bake for 8-10 mins or until golden brown. sprinkle powdered sugar onto a clean kitchen towel. loosen cake edges form pan. immediately invert onto towel. gently roll cake w/ the towel into a log, starting at the long end. cool completely, about 45 mins. *beat whipping cream until stiff. stir preserves slightly in order to spread smoothly on cake. unroll the cake. carfully spread with preserves, then with the whipped cream. reroll cake with out towel. wrap in plastic wrap. chill for 2-3 hours or overnight. *sprinkle with powdered sugar and garnish with fruit and mint, if desired, before serving.