Oven to 350. Butter 13 x 18 inch rimmed baking sheet. Line pan
with parchment paper and butter paper.
Whisk together flour, baking powder and salt.
In larger bowl, beat butter, egg yolks and 1/3 cup water on high
until lightened about 2 min. Slowly add 1/4 cup sugar. Beat until
light and fluffy - about 3 minutes.
In a larger bowl, beat egg whites until frothy. slowly add 1/3 cup
sugar. Beat on high util eggs form stiff, glossy peaks - about 4
minutes.
Sift the flour mixture into the egg yolk mixture and stir to
combine. Add 1 cup of the egg white mixture to the yolk
mixture to loosen it then gently fold in the rest.
Transfer to the baking sheet and smooth the top. Bake until
center bounces back when pressed gently, about 15 - 18
minutes.
While cake is cooking, lay a clean kitchen towel on counter and
dust generously with powdered sugar. As soon as the cake
comes out of the oven, invert it onto the towel. With short side
facing you, roll warm cake and towel into cylinder. Cool
completely on rack.
Combine berries and sugar, set aside.
Combine cream and powdered sugar and whip to stiff peaks.
Unroll cake, spread cream over surface, drizzle with berries and
juices, spread together to combine. Roll up cake (without towel).
Transfer to a plate and dust with powdered sugar.
Originally Submitted
9/12/2015
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