Berry Cake Roll

We didn't have a Buche de Noel for Christmas dinner last year (we tried Tiramisu instead), and I sensed that our grandsons were a bit disappointed. I prefer something other than chocolate for our Easter dinner dessert, but I'm hoping this Berry Cake Roll will be a nice spring-time combination of cream and cake and tradition.

Berry Cake Roll

• 5 large eggs, separated
• 1/4 cup white sugar
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 1 1/2 tablespoons canola oil
• 1 cup gluten-free flour (regular all-purpose or cake flour should also work)
• 1/2 teaspoon salt 
• Cream Cheese Filling (see below)
• Berries

Beat the egg whites with the white sugar until stiff; set aside. Beat the egg yolks with the powdered sugar until super light and fluffy (several minutes); gently stir in the vanilla and oil. Sift the flour and salt together and combine with the egg yolk mixture. Carefully fold the egg whites, 1/3 at a time, into the mixture.

Spread batter on parchment-lined jelly roll pan (15x10x1"). Bake at 350 degrees for 12-14 minutes. While still warm, carefully turn out on powdered-sugar-covered towel and roll up. 

When cooled thoroughly, unroll and spread filling and berries over cake. Roll up again (without the towel!) and frost with additional Cream Cheese Filling. Chill. Slice and serve with more berries if desired.

There are a variety of filling options - plain sweetened whipped cream, with or without berries, lemon curd, vanilla pudding or custard, or any combination. You could also "frost" the cake roll with whatever you want, or leave it plain, or dust with powdered sugar. However, since I'm trying to make an Easter version of Buche de Noel, I want something with more substance, inside and out. We'll see if our standard "Easy Cherry Cheesecake Filling" works.

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup cream, whipped

Combine ingredients.