Summer Berry Spring Roll – Heather

1 cup sugar

1/3 cup hot water

1 tsp. vanilla extract

1 cup all-purpose flour

1 tsp. baking powder

1/4 teaspoon salt

1/4 cup confectioners’ sugar for dusting

1 cup fresh berries of any kind. (strawberries, blueberries, raspberries or a mixture) 

1 cup heavy whipping cream

1 tsp Knox gelatin

1 tbls. white sugar


Preheat oven to 375 degrees. Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

 Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.

 Bake for 15 minutes. or until springy to the touch, and beginning to shrink away from the sides of the pan.

 Lay out a tea towel, and sprinkle it with confectioners’ sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.

 Whip the cream. Add Knox gelatin and 1 tbl. sugar. Fold in berries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.


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