Found this recipe in a Williams Sonoma Fruit Desserts cookbook that I picked up at a thrift shop. With fresh blackberries at the Farmer's Market it was the perfect dessert for a ladies luncheon. I was intimidated by "rolling" and had never done that before. Duh, it's easy! It's simple -- sponge cake, whipped cream and blackberries, dusted with powdered sugar. But the taste wasn't simple, it was delicious! The dishes are some French dishes by Gien -- they come with different fruits, but luckily I had enough of the blackberry ones to serve this dessert!

Martha

BLACKBERRY ROLL

12 X 9 inch sponge cake (recipe follows)
1/2 c. cream
1/2 t. vanilla
1 T. powdered sugar plus extra for dusting
1 cup blackberries

Bake the sponge cake and let cool in the pan on a wire rack for 5 to 10 minutes. When the sponge cake is still warm to the touch, use a thin metal spatula to loosen the edges from the pan. With a long side toward you, gently roll the cake into a cylinder with the parchment paper still attached to the bottom. Allow the cake to cool completely, about 45 minutes, then gently unroll it on a work surface and remove the parchment paper.

In a large bowl, combine the cream, vanilla and powdered sugar and beat until soft peaks form when the whisk is lifted 5 to 7 minutes.

To assemble, spread the center of the cooled cake with whipped cream, scatter the berries on top of the cream and reroll the cake. Transfer the log, seam side down, to a long serving platter. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour and up to 8 hours.

To serve, using a fine mesh sieve dust the top of the cake with a generous coating of powdered sugar. Cut the cake crosswise into slices.

SPONGE CAKE:

vegetable oil spray
1/2 c. cake flour
3 large eggs, separated
2 T. butter, melted and slightly cooled
1 t. vanilla
1/2 c. sugar

Preheat the oven to 350 Coat a 12 x 9 jelly roll pan with pray and line with parchment paper. Measure the cake flour into a sifter and set aside.

In a small bowl, mix together the egg yolks, melted butter and vanilla. Set aside in a large bowl, using an electric mixer on high speed, whip the egg whites until foamy. Slowly add in the sugar and continue whipping until the egg whites are soft and shinny.

Pour the yolk and butter mixture into the egg whites and sift half of the flour on top. Using a rubber spatula, gently fold the ingredients together. Sift the remaining flour over the batter and fold in.

Scrape the batter into the pan and spread evenly. Bake until the cake is golden, the center springs back when touched and the edges are beginning to pull away from the pan, 7 to 9 minutes for the sheet pan.