Fresh Spring Berry Roulade
By: Eva
Published: Saturday, June 2, 2012 - 1:49am

Ingredients




For the sponge cake:
INGREDIENTS
1/3 cup sifted all purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 large eggs, separated
1 large egg yolk
1/2 cup plus 1 tablespoon sugar
1 tablespoon pure vanilla extract
1/4 teaspoon cream of tartar
DIRECTIONS
Preheat the oven to 450 degrees F and position the oven rack in the lower third of the oven.
Grease an 11×15 sheet pan and line with parchment paper that overhangs the edges of the pan by an inch. Butter and flour the parchment.
In a small bowl, mix the flour, cornstarch and salt.

Preparation

1 For the filling: 2 6 ounce container of Driscoll’s organic blueberries, washed 3 1 pound container of Driscoll’s organic strawberries, washed and sliced 4 1/2 cup whipping cream 5 1 teaspoon almond extract 6 1 tablespoon sugar 7 Pastry cream 8 DIRECTIONS 9 Beat whipping cream with sugar and almond extract until stiff. 10 Fold the whipped cream and pastry cream together until well combined. 11 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. 12 Before serving, dust with powdered sugar and decorate with whole strawberries.

About

“I wish there was a cookbook for life, you know? Recipes telling us exactly what to do”, says Catherine Zeta-Jones character Kate, in the movie No Reservations.
Ah, a little book to give us all of the answers and the directions, that if followed correctly, would lead to success and the perfectly executed life. That may sound nice but aren’t the little surprises, twists and turns what makes it all so much fun? Okay, not always, but life would be boring if we knew the plan and ultimate destination, right? Serendipity is enchanting, unpredictability is amusing and self discovery…inspiring.
Here is a beautiful springtime dessert that is perfect for brunch, served with tea, or as Ric and I ate it, sitting in front of the television watching a sweet foodie movie, No Reservations!