- Serves 10-12.
- 5 large eggs at room temperature, separated
- 1/2 cup sugar
- 1-1/2 teaspoons vanilla
- 1/2 cup flour Powdered sugar for dusting
- 1 can blueberry pie filling
- 1 pint strawberries, rinsed, hulled, and sliced
- 1/4 cup sugar
Heat strawberries in pan until liquid cooks down to a thick syrup. Mash strawberries with potato masher and combine with filling after completely cooled.
Preheat oven to 350°. Grease 15×10-inch jellyroll pan (may use cooking spray) and line with parchment paper. Beat egg whites until soft peaks form. Gradually beat in 1/4 cup of sugar. Continue beating until stiff peaks form. In separate bowl, beat together egg yolks, vanilla, and 1/4 cup remaining sugar until pale and thick. Gradually add flour, just until blended. Fold in egg whites and spread batter on parchment paper.
Bake for 12 minutes until cake springs back when lightly touched. Sift about 1/3 cup powdered sugar over clean kitchen towel the size of the pan. Invert cake onto towel, onto the sugar, and remove parchment paper carefully. Beginning at short end, carefully roll cake up in towel and place on wire cake rack until completely cool. Carefully roll out and spread with filling.
Beginning at short end, without the towel this time, roll up and place on platter with the seam side down. When ready to serve, sprinkle with powdered sugar.