Berries and Cream Cake Roll

Ingredients:
• Crisco® Flour No-Stick Cooking Spray
• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1 tsp. vanilla extract
• 3/4 cup flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• Powdered sugar
• 1 cup strawberry preserves
• 1 cup heavy cream
• Fresh fruit and mint sprigs for garnish (optional)

Directions:
• Heat oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.
• Beat egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.
• Sift together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.
• Bake 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.
• Chill beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. • Stir preserves slightly for easier spreading.
• Beat cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.
• Sprinkle with powdered sugar; garnish with fruit and mint, if desired, before serving.

Happy Easter
Enjoy!