Dessert

Rolled Blackberry Cake is for Dessert.

Rolled Blackberry Cake takes several minutes to prepare.

Rolled Blackberry Cake takes several minutes to cook.

Rolled Blackberry Cake makes 8 servings.

The ingredients for Rolled Blackberry Cake are:

1/2 cup cake flour
3 large eggs, separated
2 Tbsp unsalted butter
1 tsp vanilla extract
1/2 cup sugar
1/2 cup heavy whipping cream
1 Tbsp powdered sugar
1 cup fresh blackberries

Here is how you make Rolled Blackberry Cake:

Make sponge cake. Preheat oven to 350. Coat a 12x9-inch jelly roll pan (quarter sheet pan) with cooking spray and line with parchment paper. Measure the cake flour into a sifter and set aside.In a small bowl, mix together the egg yolks, melted butter, and vanilla. Set aside. In a large bowl using an electric mixer on high speed, whip the egg whites until foamy. Slowly add in the sugar and continue whipping until the egg whites are stiff and shiny. Pour the yolk and butter mixture into the egg whites and sift half of the flour on top. Using a rubber spatula, gently fold the ingredients together. Sift the remaining flour over the batter and fold in.Scrape the batter into the pan and spread evenly. Bake until the cake is golden, the center springs back when lightly touched, and the edges are beginning to pull away from the pan, about 9-10 minutes. Cool 20 minutes. Roll, then cool completely for 45 minutes.Make whipped cream. Unroll cake, fill with whipped cream & blackberries. Re-roll, then refrigerate for at least 1 hour before serving.Serving Size:?Makes 8 slices

The nutritional information for Rolled Blackberry Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 191.2

• Total Fat: 10.4 g
• Cholesterol: 97.5 mg
• Sodium: 32.4 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 1.2 g
• Protein: 3.5 g