Patriotic Cake Roll Recipe

Patriotic Cake Roll Recipe
Looking for a dessert to serve during the summer patriotic holidays? Armed Forces day, Memorial Day, Flag Day, and of course, Independence Day start in April and are a perfect opportunity to serve red, white, and blue food. This beautiful and delicious Patriotic Cake Roll is quite easy to make, and will draw raves from family or guests.
This dessert starts with an easy basic sponge cake that I use for jellyrolls. The filling has cream cheese which always adds an extra level of flavor. Whipped cream and berries are folded in and it is spread over the cake before rolling up. More fresh berries top each serving. Yum!

12 Servings

4 large eggs, separated
1/2 cup sugar
1 teaspoon vanilla

3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt

powdered sugar

1 8 oz. package cream cheese, softened
1/2 cup sugar

2 cups heavy whipping cream, whipped to stiff peaks

2 cups blueberries
2 cups raspberries
2 cups strawberries, sliced

1/2 cup sugar

  1. Cake: Preheat oven to 350°. Line a 17" x 11" jellyroll pan with parchment and spray the parchment.
  2. Beat the egg yolks and sugar in a mixing bowl on high speed until thick and lemon colored; add the vanilla and mix. <.li>
  3. Measure the flour, baking powder, and salt into a fine strainer set over the egg yolk mixture; shake through. Mix on low speed until smooth.
  4. Place the egg whites in a separate bowl and beat until stiff peaks form. Fold the egg whites into the egg yolk mixture, being careful not to deflate the egg whites.
  5. Spread the mixture evenly in the jelly roll pan. Bake 21-24 minutes or until lightly browned and set. Run a knife around the edges of the cake to loosen.
  6. Sprinkle the top lightly with powdered sugar. Place a non-terry dishtowel over the cake and invert. Roll up the cake and let it cool.
  7. Unroll the cake and cut off the dry ends.
  8. Filling: Beat the cream cheese and 1/2 cup sugar until fluffy and light; fold into the whipped cream.
  9. Stir in 1/2 cup blueberries, 1/2 cup raspberries, and 1/2 cup strawberries.
  10. Spread the mixture over the unrolled cake and roll up. Cut in half and place on a serving tray. Cover and refrigerate until serving time.
  11. Combine the remaining berries and 1/2 cup sugar; stir and let the sugar dissolve.
  12. To serve, but the cake roll into slices, top with sugared fruit.

Amount Per Serving
Calories 396 Calories from Fat 210
Percent Total Calories From: Fat 53% Protein 6% Carb. 41%

Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 14 g
Cholesterol 146 mg
Sodium 249 mg
Total Carbohydrate 41 g
Dietary Fiber 1 g
Sugars 25 g
Protein 6 g

Vitamin A 20% Vitamin C 38% Calcium 0% Iron 5%

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