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Categories:
flour cornstarch salt eggs eggs egg yolk sugar vanilla cream of tartar blueberries S® whipping cream almond sugar
Viewed: 5 - Published at: a year agoIngredients
- 1/3 cup all purpose flour sifted
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large eggs
- 2 large eggs separated
- 1 large egg yolk
- 1/2 cup sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- 6 ounces blueberries container of Driscoll's organic, washed
- 1 pound strawberries container of Driscoll's organic, washed and sliced
- 1/2 cup whipping cream
- 1 teaspoon almond extract
- 1 tablespoon sugar
Method
- Preheat the oven to 450 degrees F and position the oven rack in the lower third of the oven.
- Grease an 11x15 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.
- Beat whipping cream with sugar and almond extract until stiff.
- Fold the whipped cream and pastry cream together until well combined.
- 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.
- Before serving, dust with powdered sugar and decorate with whole strawberries.
