Mixed-Berry Jelly Roll

Mixed-Berry Jelly Roll
Fresh blackberries, blueberries, and raspberries make the perfect filling for this white jelly roll cake. Serve with a few berries on the side to make this dessert extra special.
Makes 10
Prep 20 m
Bake 14 m
Cook 10 m


Filling and Frosting:



  1. 1 of 1 Heat oven to 350 degrees F.


  1. 1 of 1 In a small saucepan, stir together the sugar and cornstarch. Stir in berries and 1 tablespoon water and heat over medium heat. Cook 9 to 10 minutes, until thickened, bubbly and most of the berries have popped. Break up remaining berries with a spoon. Remove from heat; cool.


  1. 1 of 4 Coat a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper. Spray paper. In a medium-size bowl, stir together the flour, baking powder and salt. In a large bowl, beat the eggs with an electric mixer for 5 minutes, until very light yellow. Add granulated sugar in batches, beating until smooth. Beat in vanilla extract.
  2. 2 of 4 Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 to 14 minutes or until lightly browned.
  3. 3 of 4 Meanwhile, dust a clean kitchen towel with confectioners' sugar. When cake is done, turn out onto towel. Roll up towel and cake; cool completely.
  4. 4 of 4 Unroll cake; spread with filling. Roll up again, without the towel. Frosting: Transfer cake to a platter; spread with thawed whipped topping. Slice and serve.
Nutrition Information for Mixed-Berry Jelly Roll
Servings Per Recipe: 10
Per Serving: 69 mg sodium, 228 kcal cal., 4 g pro., 43 g carb., 4 g Fat, total, 85 mg chol., 2 g sat. fat, 2 g fiber