Ingredients

The following ingredients have 8 Servings
  • 4 tablespoons powdered sugar (for dusting the towel)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 eggs (two whole, three separated into whites and yolks)
  • 1 cup granulated sugar, divided
  • 1/3 cup water
  • 1 1/2 teaspoons vanilla extract
  • 2 ounces cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup berries (I used half frozen raspberries, half fresh strawberries, chopped)

Instruction

  • Preheat the oven to 375 degrees.  Line a 15 by 10 by 1 inch baking sheet with parchment paper and spray with nonstick baking spray.  Set aside.
  • Dust a clean kitchen tea towel with powdered sugar and set aside.
  • In a small bowl, measure out flour, baking powder and salt.  Set aside to be sifted later.
  • Separate egg whites and egg yolks from three of the eggs into two large bowls.  Reserve the other two eggs for later.  With an electric mixer, whisk the egg whites until white and frothy, and gradually add 1/4 cup of the granulated sugar.  Beat until stiff peaks form (about 2-4 minutes)
  • Add the two remaining eggs to the egg yolks, and then beat with the electric mixer for 2-3 minutes.  Add the remaining 3/4 cups granulated sugar, water, and vanilla extract and then beat one more minute.  Sift in the flour, baking powder and salt, and mix again on low until just combined.  Do not over mix.
  • Gently fold in the egg whites into the batter.  Be patient, trying to keep as much air in the batter as possible.
  • Pour the sponge batter into the prepared baking sheet.  Bake at 375 degrees for 10-12 minutes.  The top will be golden and the cake will spring back when pressed in the center.
  • Remove the cake from the oven and quickly and confidently invert the pan onto the powder sugar coated tea towel.  Remove the parchment paper from the cake, and place a clean sheet of parchment on top of the inverted cake.  Starting from the short end, roll up the cake with the parchment and tea towel and allow to cool completely, about 1 hour.