Cake Roll with Berries

By brandyc

Ingredients

• FILLING:
• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Confectioners' sugar
• 1/2 cup all-purpose flour
• 1 cup milk
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• BERRIES:
• 3 cups sliced fresh strawberries
• 1/4 cup sugar

Details

Servings 10

Preparation

Step 1

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.

In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine the flour, baking powder and salt; fold into egg mixture. Spread batter into prepared pan.

Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Meanwhile, for filling, combine flour and milk in a small saucepan until smooth. Cook and stir over medium heat until mixture comes to a boil; cook and stir 2 minutes longer (mixture will be very thick). Transfer to a bowl; press waxed paper onto surface of mixture. Cool completely.

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla and salt. Gradually beat in milk mixture; beat for 5 minutes or until filling is light and fluffy.

Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with confectioners’ sugar. Combine strawberries and sugar; refrigerate cake and berries for 1 hour before serving.