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    Blueberry Cream, Cake Roll

    Source of Recipe


    List of Ingredients

    1 cup flour
    1/2 cup sugar
    2 tsp ginger
    1 tsp baking soda
    1/2 tsp baking powder
    1 large egg
    1 cup heavy or whipping cream
    2 cups blueberries
    1/2 tsp cinnamon
    1/4 tsp salt
    1/4 tsp nutmeg
    6 tbs butter, melted
    1/4 cup light molasses
    3 tbs powdered sugar plus more for dusting
    1 tsp vanilla


    Preheat oven to 350F, grease 15-1/2" x 10-1/2" jelly roll pan, line with
    waxed paper, grease paper and dust pan with flour. In a large bowl, combine
    flour, sugar, ginger, salt, baking soda, baking powder, cinnamon, and
    nutmeg. In a medium bowl, with wire whisk, beat melted butter, molasses, egg
    and 1/3 cup hot tap water. Whisk molasses mixture into dry ingredients just
    until smooth. Spread batter evenly in pan. Bake for 15 minutes or until top
    springs back when touched with fingertips.

    Sprinkle clean cloth towel with powdered sugar. When cake is done,
    immediately invert onto towel. Peel off waxed paper. If you like, cut off
    crisp edges of cake. Starting at a long side, roll cake with towel jelly
    roll fashion. Place cake roll, seamside down, on wire rack; cool completely
    for about 30 minutes. In a large bowl with mixer at medium speed, beat cream
    with vanilla and 3 tbs powdered sugar until stiff peaks form. With rubber
    spatula, fold in blueberries. Unroll cooled cake (cake may crack) and spread
    cream mixture on top. Starting from same end, roll up cake without towel.
    Place rolled cake on platter seamside down. Cover and refrigerate if not
    serving right away. Sprinkle with confectioner's sugar before serving.

    Makes 12 servings. This can be made with other berries or nectarines. Enjoy!




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