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Berries and Cream Cake Roll 

Prep time: 20 min
Cook Time: 10 min
Yield: 12 servings

Ingredients:

Crisco® Flour No-Stick Spray
4 large eggs, separated
3/4cup granulated sugar
1teaspoon vanilla extract
3/4cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST® All Purpose Flour
3/4teaspoon baking powder
1/4teaspoon salt
Powdered sugar
1cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar Strawberry Preserves
1cup heavy cream
Fresh fruit and mint sprigs for garnish (optional)

Preparation Directions:

1.HEAT oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.
2.BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.
3.SIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.
4.BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.
5.CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.
6.BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.
7.SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving.