• 5 Ratings

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.



Filling and Frosting:



  • Heat oven to 350 degrees F.



  • 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.


  • 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.

  • 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.

  • Meanwhile, dust a clean kitchen towel with confectioners' sugar. When cake is done, turn out onto towel. Roll up towel and cake; cool completely.

  • 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 Facts

228 calories; 4 g total fat; 2 g saturated fat; 85 mg cholesterol; 69 mg sodium. 43 g carbohydrates; 2 g fiber; 4 g protein;


5 Ratings
  • 5 star values: 5
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  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0