Lemon and Wild Blueberry Roulade: Cholesterol Free Jelly Roll Cake with Lemon Blueberry Sauce

A great way to enjoy a low-fat dessert is to serve one that not only tastes great but looks good. Using a cholesterol-free jelly roll style of cake and filling it with a spread that is made with 100% fruit with no added sugar creates a dessert that is good for both the body and taste buds.

This recipe uses St. Dalfour Wild Blueberry fruit spread but any 100% fruit spread or sugar-free fruit preserve can be used.

Lemon and Wild Blueberry Roulade (Lemon and Wild Blueberry Jelly Roll Cake)

Ingredients:

• 1 cup liquid egg substitute
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1 cup cake flour
• 1 jar St. Dalfour Wild Blueberry Fruit Spread (or use about 1 cup of your favorite fruit spread)
• Lemon Blueberry Sauce (see below, to serve with the cake)

Procedure:

1. Preheat oven to 375 degrees. Line the bottom of a half sheet pan with aluminum foil. A jelly roll pan with sides about 18 inches by 12 inches may also be used. Lightly spray with no-stick pan spray.
2. Measure out the salt and cake flour and sift together. Set aside.
3. Place the liquid egg substitute in a mixing bowl. Beat on high speed with a hand mixer until very light and thickened, about 3 minutes. Gradually add in the granulated sugar and beat for another 3 to 4 minutes more, until the mixture is lightened and the sugar has been incorporated.
4. Remove the beaters and add in about one-third of the dry ingredients. Using a rubber spatula, fold in the flour mixture until it is mixed in. Add in another third of the dry ingredients and continue folding until the flour is incorporated. Sprinkle in the last part of the flour and repeat.
5. Pour cake mixture on the prepared sheet pan. Using an offset metal or plastic spatula, spread the batter out evenly. Tap once on the counter to remove any large air bubbles and place in preheated oven. Bake until lightly browned and center springs back when pressed, about 10 to 12 minutes.
6. Immediately remove from oven and place on a heat safe flat surface. Take a tea towel or a clean kitchen towel slightly larger than the sheet pan and give it a generous dusting of powdered sugar. Take a butter or small kitchen knife and loosen the sides of the cake from the sheet pan. Invert the cake onto the prepared towel. Remove the foil, if still stuck to the bottom of the cake. Otherwise give the bottom of the cake a generous dusting of powdered sugar to help prevent sticking. Starting at one end of the roulade, begin to roll up the cake. A tight roll will make a more rounded roulade and a loose roll will give an oval shape. Allow to cool to room temperature.
7. When ready to fill, unroll the cake, spread with the desired filling, and reroll. Transfer to a platter seam side down and serve with the Lemon Blueberry Sauce.

Lemon Blueberry Dessert Sauce

• 1 cup water
• 3 Tbsp fresh squeezed lemon juice
• 4 Tbsp granulated sugar
• 1 tsp lemon rind, grated
• Small pinch of salt, if desired
• 1 Tbsp cornstarch, dissolved in 1 Tbsp water
• 2/3 cup fresh blueberries

1. Whisk water, lemon juice, sugar, grated lemon rind and salt together in a small heavy saucepan.
2. Bring to a low boil over medium heat and whisk in the dissolved cornstarch and stir until thickened.
3. Add in the blueberries and smash using the back of a spoon to release color and open up the blueberries. Continue stirring over medium heat for another minute.

Strain sauce using a fine mesh strainer set over a bowl set in ice water. Stir for quick cooling and serve with the cake