Pillsbury Softasilk Cake Flour Recipes

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BERRIES AND CREAM CAKE ROLL



Berries and Cream Cake Roll image

Provided by Food Network

Categories     dessert

Time 30m

Yield 12 servings

Number Of Ingredients 11

Crisco® Flour No-Stick Spray
4 large eggs, separated
3/4 cup granulated sugar
1 tsp. vanilla extract
3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST® All Purpose Flour
3/4 tsp. baking powder
1/4 tsp. 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 (optional)

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.

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