Fresh Spring Berry Roulade

Name: Fresh Spring Berry Roulade
Ingredients: 1/3 cup all purpose flour sifted; 3 tablespoons cornstarch; 1/4 teaspoon salt; 2 large eggs; 2 large eggs separated; 1 large egg yolk; 1/2 cup sugar; 1 tablespoon pure vanilla extract; 1/4 teaspoon cream of tartar; 6 ounces blueberries container of Driscoll's organic, washed; 1 pound strawberries container of Driscoll's organic, washed and sliced; 1/2 cup whipping cream; 1 teaspoon almond extract; 1 tablespoon sugar

14 ingredients

7 steps

Ingredients

1/3 cup all purpose flour sifted
3 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 large eggs separated
1 large egg yolk
1/2 cup sugar
1 tablespoon pure vanilla extract
1/4 teaspoon cream of tartar
6 ounces blueberries container of Driscoll's organic, washed
1 pound strawberries container of Driscoll's organic, washed and sliced
1/2 cup whipping cream
1 teaspoon almond extract
1 tablespoon sugar

Directions

1

Preheat the oven to 450 degrees F and position the oven rack in the lower third of the oven.
2

Grease an 11x15 sheet pan and line with parchment paper that overhangs the edges of the pan by an inch. Butter and flour the parchment.
3

In a small bowl, mix the flour, cornstarch and salt.
4

Beat whipping cream with sugar and almond extract until stiff.
5

Fold the whipped cream and pastry cream together until well combined.
6

Gently unroll the sponge and spread with a layer of the cream mixture. Sprinkle the strawberries and blueberries evenly across the cream covered sponge cake. Roll up the cake again then place the roll on a serving platter seam side down. Cover with foil and chill for at least one hour.
7

Before serving, dust with powdered sugar and decorate with whole strawberries.