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Berries and Cream Cake Roll

Prep Time: 20 Minute(s)
Cook Time: 10 Minute(s)
Yield: 12 servings

Ingredients

  • Pillsbury™ Baking Spray with Flour
  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup Pillsbury™ Softasilk® Enriched & Bleached Cake Flour, or Pillsbury BEST® All Purpose Flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar
  • 1 cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar Strawberry Preserves
  • 1 cup heavy cream
  • Fresh fruit and mint sprigs for garnish

Directions

  1. HEAT oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.
  6. 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.
  7. SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving.

Nutrition Facts

Serving Size (1/12 of recipe), Calories 250 (Calories from Fat 80), Total Fat 9g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 100mg, Sodium 110mg, Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 32g), Protein 3g; Percent Daily Value*: Vitamin A 8%, Vitamin C 15%, Calcium 4%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.