Prep Time 20m
Cook Time 10m
Ready Time 195m
Yield 12 servings


Ingredients
  • Pillsbury™ Baking Spray with Flour
  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup Pillsbury™ Softasilk® Enriched & Bleached Cake Flour, or Pillsbury BEST® All Purpose Flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar
  • 1 cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar Strawberry Preserves
  • 1 cup heavy cream
  • Fresh fruit and mint sprigs for garnish
Preparation Directions
  • Step 1Heat oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.
  • Step 2Beat 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.
  • Step 3Sift 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.
  • Step 4Bake 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.
  • Step 5Chill beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.
  • Step 6Beat 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.
  • Step 7Sprinkle with powdered sugar; garnish with fruit and mint, if desired, before serving.
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