Monday, May 26, 2014

Red, White, and Blue Cream Roll

To all the men and women of the United States Armed Forces, those who serve today and those who went before, we thank you for your service and sacrifices.

In honor of Memorial Day, I wanted to bake something red, white, and blue. I was still on a strawberry kick, and as I considered recipes, I stumbled across a Strawberry Cream Cake Roll in a Taste of Home cookbook. Submitted by Laura Hagedorn of Indiana, the recipe caught my eye because the cake roll is very similar to a cake roll that I often make. Except instead of separating the egg yolks from the egg whites, she just beats them like crazy.

I love that idea and was curious to see how it would turn out. So much simpler to beat the eggs and then just fold in the flour. It worked perfectly. The flavor is a little bit different from the cake I make but it's a delicious and simple spongecake. The key is to beat the eggs for about five minutes, add the sugar and beat again for several minutes until the sugar is dissolved and the eggs are thick and light-colored.

Adding blueberries carried out my color scheme. I made one other change. Just as I always do, she lays out a kitchen towel and sprinkles sugar on it. When the cake comes out of the oven, it's immediately turned over onto the sugar, which prevents it from sticking to the towel while it cools. But Laura used powdered sugar. I have always used granulated sugar.

The granulated sugar gives it a little tiny sweet crunch when you bite it. Now, that's how I grew up eating it, so to me that's how it should be. And I wonder if the granulated sugar didn't give the cake a little bit more sweetness. Obviously, since her recipe specifies powdered sugar, it can be done either way.

So here's my red, white and blue version of Laura Hagedorn's Cake Roll.

Berry Cream Cake Roll
inspired by Laura Hagedorn's recipe

3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 teaspoon vanilla
3/4 cup granulated sugar + extra
cold water

Preheat oven to 375. Line a cake roll baking sheet with parchment paper.

Combine the flour, baking powder, and salt in bowl. Mix well and set aside.

Beat the eggs and vanilla for five minutes. They will look lemon-colored but thin. Gradually add the sugar and beat until the eggs are thick and the sugar is dissolved. Gently fold the flour mixture into the egg mixture. Spread on the parchment paper. **Bake 10-12 minutes until lightly golden.

**While the cake bakes, spread two kitchen towels on top of each other with the larger one on the bottom. Sprinkle an area the size of the baking sheet with granulated sugar. Fill a cup with cold water and have a pastry brush ready.

When you remove the cake from the oven, work quickly to turn it out, (top side down) one top of the sugar. Immediately brush the parchment paper with cold water and then peel off gently.

Take one end of the top towel, bend it over and roll the cake up with the towel inside it. Allow to cool rolled up.


1 cup heavy whipping cream
1/3 cup powdered sugar
1 1/2 teaspoons vanilla
2 cups cut up strawberries and blueberries

Whip the cream. When it begins to take shape, add the powdered sugar and the vanilla. Beat until it holds a firm shape. Gently unroll the cake. Spread the whipped cream on it and add the berries on top. Roll up. Plug the ends with any loose berries and leftover cream.

Refrigerate for two hours before serving. Dust with powdered sugar if desired.

Beat the eggs and sugar until thick.

Sprinkle sugar on a kitchen towel.

Roll up the cake with the towel and cool.

Beat cream until it holds a shape.

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  1. Helena GeorgetteMay 26, 2014 at 12:38 AM

    Thanks for the tribute. I've always used 10x on the towel. I wonder how colored granular sugar would work? I have just a few strawberries left, so I think I will try this tomorrow. How do you think frozen blueberries would be?

    1. I love that tribute. So elegant and the music is moving.

      I'd be willing to give frozen blueberries a try. Hmm, of course, they don't bake, so there's the chance that they could make it soggy. Maybe thaw them before using and dry them off a little bit with paper towels? Colored sugar could be fun. It's really just a dusting but it could be cute.


  2. Oh boy, that's my favorite cake combination--though I've never tried a rolled cake, I will definitely try this one!

    Happy Memorial day everyone--we are thinking of all our troops past and present today...with gratitude...

    1. I was thinking of you as I baked this. You have the same taste in cakes as my mom – whipped cream and fruit!


  3. The last time I made a rolled cake like this was in 1967, in my sophomore home ec class. But it was a jellyroll--who even makes those any more? Love the idea of fresh fruit in a rolled cake, Krista! That is a wonderful modern spin on the classic.

    1. That's an impressive home ec class! I bake a rolled cake every Christmas but you're right, I don't make them often during the year.


    2. We had an amazing teacher. She also had us make Baked Alaska! The only time in my life I've had that particular dessert.

      Do you make a chocolate rolled cake at Christmas?

  4. Lovely recipe and lovely tribute, Krista. I have never made a rolled cake. It's time ...

    Enjoy your Memorial Day.


    1. I'm so surprised, Mary Jane! Maybe it *is* time! LOL!


  5. Looks delicious! I've always used confectioner's sugar on the towel but must try it your way. I never knew the trick about the cool water on the parchment paper, and beating the eggs together would be so much easier! This is gorgeous!

    1. It tastes better than it looks. Kind of like strawberry shortcake with spongecake. I had the same thought about beating the whole eggs instead of separating them. Works just as well!


  6. I made a 4th of July cake one time that was a sheet cake covered in whipped cream with a flag design in blueberries and strawberries.
    Yours is quite lovely looking. and I imagine it tastes terrific, too.

  7. Oh, yum! And this works for any US holiday. Great job! Nice tribute.

    Daryl / Avery