Fruit-Filled Jelly Roll

Fruit-Filled Jelly Roll
Servings: 8 Prep 20 mins Chill 3 hrs Bake 375°F 15 mins

Ingredients

Cake:
  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/2 cup lemon yogurt
  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup cake flour (not self-rising)
  • Powdered sugar, for dusting
Filling:
  • 1/4 cup heavy cream
  • 1/3 cup bottled lemon curd
  • 28 small blackberries or 14 large blackberries, each halved
  • 28 small raspberries

Make It

Cake:

1. Heat oven to 375 degrees F. Line bottom of 15 x 10 x 1-inch jelly-roll pan with waxed paper. Lightly coat paper with nonstick cooking spray.

2. In large bowl, beat yolks, sugar, vanilla and lemon extracts on medium speed until lemon-colored, 2 minutes. Add yogurt; beat until smooth.

3. In large bowl, with clean beaters, beat egg whites on medium-high until foamy. Beat in cream of tartar and salt and beat until firm and glossy peaks form, 3 minutes. Stir one third of whites into egg yolk mixture to lighten. Fold in remaining whites.

4. Sift flour over batter; fold in. Scrape into prepared pan; smooth top.

5. Bake in 375 degrees F oven 15 minutes, until lightly golden and center springs back when lightly touched. Cool in pan on rack 10 minutes. Dust towel with 2 tablespoons powdered sugar. Turn cake out onto towel. Dust top with sugar. Roll up cake with towel. Place, seam side down, on wire rack. Let cool.

Filling:

6. In bowl, beat cream until stiff peaks form. Fold in curd. Refrigerate until ready to fill, 1 hour.

Assemble:

7. Unroll cake. Spread with filling, leaving 1/4-inch border at a short end. Beginning at short end of cake without border, arrange alternate rows of blackberries with raspberries, 7 berries per row, spacing rows about 1/2 inch apart (8 rolls total, 4 for each berry). Carefully roll up cake without towel. Wrap the roll in plastic wrap; refrigerate at least 2 hours. Unwrap cake and dust with confectioners sugar before serving.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 207, Fat, total (g): 7, chol. (mg): 117, sat. fat (g): 3, carb. (g): 24, fiber (g): 2, pro. (g): 6, sodium (mg): 143, Percent Daily Values are based on a 2,000 calorie diet.