Cake Roll: • 4 eggs, separated • 3 / 4 cup granulated sugar, divided • 1 / 4 teaspoon vanilla extract • 1 / 2 cup flour • 1 / 4 teaspoon salt • 1 tablespoon confectioners' sugar, for dusting Whipped Cream Filling: • 1 1 / 2 cups heavy whipping cream (Land-O-Lakes recommended) • 1 teaspoon vanilla extract • 1 / 2 cup sugar or to taste • 2 cups thin-sliced fresh strawberries, plus more for garnish • Fresh blueberries, for garnish • Fresh raspberries, for garnish To make cake: Preheat the oven to 350 degrees. Spray a jelly-roll pan with no-stick cooking spray and line the bottom with parchment paper. Spray the paper with no-stick cooking spray; set aside. Whisk the egg yolks with 1 / 2 cup sugar until pale yellow. Whisk in the vanilla and the flour until just combined. Set aside. Using an electric mixer on medium speed, beat the egg whites and salt until soft peaks form. With mixer running, slowly add the remaining 1 / 4 cup sugar and beat until stiff peaks form. Whisk about one third of the egg whites into the yolk mixture and then gently fold in the remaining whites with a spatula. Spread in the prepared pan and bake 15 to 20 minutes or until a toothpick inserted in the cake comes out clean; the cake will feel somewhat spongy to the touch. Immediately after removing from oven, dust with confectioners' sugar and run a knife around the edges of the cake to separate it from the paper. Cover the cake with another piece of parchment paper and invert the cake onto this piece of paper. Carefully peel off the original piece of parchment. Roll the cake starting at the short end with the new piece of parchment still in place and set aside to cool completely. To make filling: When the cake is cool, use an electric mixer on medium speed to beat the cream with the vanilla and the sugar until stiff peaks form. Unroll the cake and leave it on the piece of parchment. Spread a layer of whipped cream on the top of the cake. Top with sliced strawberries. Carefully reroll the cake into a log using the paper to help you lift and roll the cake. Place seamside down on a plate; remove the paper. Cover the whole log with the remaining whipped cream mixture. Garnish with the raspberries, blueberries and strawberries. Makes 8 servings. Per serving: 352 calories, 48 percent calories from fat, 19 grams total fat, 11 grams saturated fat, 154 milligram cholesterol, 43 grams carbohydrates, 1 gram total fiber, 35 grams total sugars, 42 grams net carbs, 5 grams protein, 155 milligrams sodium.
Susan Stocker / Sun Sentinel
Copyright © 2016, CT Now