Blueberry Elderberry Cake Roll
3/4 c. sugar
3/4 c. cake flour
1/4 tsp. salt
3/4 tsp. baking powder
1 tsp. vanilla
1. Combine baking powder, salt, and eggs in bowl. Beat with egg beater, adding sugar gradually until mixture becomes light colored and thick. Fold in flour and vanilla.
2. Prepare a jelly roll pan (15x10x1 inch) and cover with parchment paper. Do not grease, it will make the cake stick to the pan. I used a 15x10x1 inch and wished I would have used a smaller pan to make the cake layer thicker.
3. Pour batter onto the parchment paper and bake at 400 degrees for 6-8 minutes or until lightly browned.
4. Meanwhile, lay out a linen sprinkled with powdered sugar.
5. When cake is finished baking, carefully and quickly invert the sheet pan and cake onto a linen that is sprinkled with powdered sugar. Carefully peel off the parchment paper. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. Cool in the linen until the cake is room temperature.
Elderberry Cheesecake Filling Layer:
1- 8 oz. cream cheese, softened
1/2 c. powdered sugar
1/2 tsp. vanilla
1 1/4 c. whipped cream
Blueberries can be added in if you want
1. Beat cream cheese with preserves, powdered sugar, and vanilla until smooth. Mix in whipped cream until creamy.
2. Refrigerate until cake has cooled completely and ready to fill.
Whipped Cream and Blueberry Layer:
2 c. whipped cream
Blueberries for garnish
Powdered sugar for garnish
1. Unroll the cake and spread the filling all over the cake 1/2 inch from the edges.
2. Roll the cake back up and place seam side down on a platter. Some of the filling will come out of the sides while rolling. Discard whatever comes out.
3. Spread the whipped cream over the cake loaf and add blueberries to the top either before you serve it or let it sit in fridge at least one hour before serving. Sprinkle with powdered sugar and slice away!