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Berries and Cream Cake Roll

 Berries and Cream Cake Roll
Recipe provided by Smucker's®
12 ServingsReady In Time 3 hours, 15 minutes


  • Crisco® Flour No-Stick Cooking Spray
  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 tsp. McCormick® Pure 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)


  • Heat oven to 375°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.

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Berries and Cream Cake Roll (continued)

Directions (continued)

  • 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. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.