TOPPINGS NEEDED: Whipped Cream & Strawberry Ice Cream Topping
Blueberry Filling
2 pints fresh blueberries
2 cups water
1/2 cup sugar
1 tsp lemon juice
dash of salt
2 TBS cornstarch stirred into 1/2 cup cold water
Place first five ingredients in heavy saucepan & bring to a boil. Stir & cook about 3 minutes. Stir in the cornstarch solution & cook until thick . Remove from heat & chill. OR use 1 can blueberry pie filling but I like using fresh blueberries in berry season!
OR just use your Home Made Blueberry Jam (recipe on this blog) as this is a typical Jelly Roll Cake!
CAKE BATTER
3 eggs
1 cup sugar
3 TBS. milk
1 & 1/4 cups flour
1/2 tsp salt
1 & 1/2 tsp baking powder
1 tsp vanilla
1 tsp almond flavoring
Preheat oven to 375 degrees.
Beat eggs till thick . Beat in sugar till thick & nice batter consistency. Add liquids & beat. Stir all dry ingredients together & fold into batter with a whisk. Cover your jelly roll pan or cookie sheet with edges, with parchment paper. Pour batter into pan & even out with spatula. Bake 10 to 15 minutes BUT DO NOT OVER BAKE . While cake is baking use a clean towel & cover surface with a coating of powdered sugar. As soon as cake is done dump out onto towel. CAREFULLY peel of parchment paper & then roll cake up into towel so you have a long roll. Let cool rolled up on a cake rack. Once cool unroll onto a long pan & spread with chilled blueberry filling. Roll back into the long roll & cover roll with plastic wrap to keep surface from drying out. Keep chilled until ready to serve.
TO SERVE
Cut a nice thick slice from cake roll & lay on plate cut side down so you can see the swirl of blueberries. Scoop one nice dip of vanilla ice cream just off center of cake slice. Spoon a tablespoon of Strawberry Ice Cream Topping on the ice cream . Top with whipped cream & serve ! Serves 8
No comments:
Post a Comment