This is so good, so easy, and so versatile I've made it three times in the past week now. And Labor Day will be four. No, I didn't polish them all off myself, but they were a hit at an intern's farewell party and then a beach picnic. Nobody believes me that they're a cinch to pull off. "It's just a sheet cake," I say, "filled with cream and jam and fruit and rolled up." "Rolled up?" they ask. "How do you roll up a cake?"
The cake itself is almost fat free -- no butter or oil in the recipe, just eggs. There's the cream in the filling, but it still comes off feeling light. And that was really welcome after the ultra-rich Pecan Bars I made last time. This is just what a summer dessert ought to be, seasonal fruit in a cake that doesn't weigh you down. And the cake is easy, going something like this: Beat eggs with sugar, then fold in flour with other dry ingredients, scrape into a pan, and bake.
This blueberries and cream variation was really good, but my favorite was the raspberries and cream version. Dress the cake simply with a dusting of confectioners sugar, or pipe whipped cream on top. Another possibility? Come back tomorrow to see how to make this into a Chocolate Raspberry Roulade with whipped chocolate ganache.
