Summer Berry Cake Roll
20 min
12 servings
170 calories
Ingredients
4 eggs
1⁄2 cup sugar
2 tbsp water
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1 recipe prepared Summer Berry Sweet Dip
1⁄4 cup Summer Berry Sweet Dip Mix
1 cup 2% plain Greek yogurt
2 cups raspberry jam, or jam of your choice
Instructions
Preheat oven to 400°F (205°C).
Oil a Sheet Pan Liner and place on a Sheet Pan.
In an electric mixer, whisk eggs and sugar on high for 5 minutes, until pale, thick, and doubled in volume.
Add water, oil, and vanilla. Sift in flour and baking powder. Gently fold in, not to lose any volume.
Carefully pour batter onto Sheet Pan Liner, spreading to all edges. Bake for 10–12 minutes, until pale golden brown.
To shape cake roll: while still warm, spread cake with jam, let it cool 2 minutes, then spread with dip. Using the Sheet Pan Liner as a guide, starting at the short end, gently loosen cake while rolling snugly into shape. Sit the cake seam side down.
Slice into portions with a bread knife or chill until ready to serve.
Nutritional Information
Per serving(1 slice): Calories 170, Fat 5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 85 mg, Sodium 60 mg, Carbohydrate 25 g (Fiber 1 g, Sugars 14 g), Protein 7 g.