Makes: 10 servings
Prep: 20 mins
Bake: 14 mins at 350°F
Cook: 10 mins
[post_ads]Ingredients
Filling and Frosting:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 3/4 cup blackberries, halved
- 3/4 cup blueberries
- 3/4 cup raspberries
- 1 1/2 cups frozen whipped topping, thawed
Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch salt
- 4 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons confectioners' sugar
Directions
- Heat oven to 350 degrees F.
Filling:
- In a small saucepan, stir together the sugar and cornstarch. Stir in berries and 1 tablespoon water and heat over medium heat. Cook 9 to 10 minutes, until thickened, bubbly and most of the berries have popped. Break up remaining berries with a spoon. Remove from heat; cool.
Cake:
Nutrition Information for Mixed-Berry Jelly Roll Servings Per Recipe: 10
- Coat a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper. Spray paper. In a medium-size bowl, stir together the flour, baking powder and salt. In a large bowl, beat the eggs with an electric mixer for 5 minutes, until very light yellow. Add granulated sugar in batches, beating until smooth. Beat in vanilla extract.
- Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 to 14 minutes or until lightly browned.
- Meanwhile, dust a clean kitchen towel with confectioners' sugar. When cake is done, turn out onto towel. Roll up towel and cake; cool completely.
- Unroll cake; spread with filling. Roll up again, without the towel. Frosting: Transfer cake to a platter; spread with thawed whipped topping. Slice and serve.
Nutrition Information for Mixed-Berry Jelly Roll Servings Per Recipe: 10
PER SERVING: 228 cal., 4 g total fat (2 g sat. fat), 85 mg chol., 69 mg sodium, 43 g carb. (2 g fiber), 4 g pro.
See Also
