Fresh Spring Berry Roulade

• 1/3 cup all purpose flour sifted
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 2 large eggs separated
• 1 large egg yolk
• 1/2 cup sugar
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon cream of tartar
• 6 ounces blueberries container of Driscoll's organic, washed
• 1 pound strawberries container of Driscoll's organic, washed and sliced
• 1/2 cup whipping cream
• 1 teaspoon almond extract
• 1 tablespoon sugar

1. Preheat the oven to 450 degrees F and position the oven rack in the lower third of the oven.
2. Grease an 11x15 sheet pan and line with parchment paper that overhangs the edges of the pan by an inch. Butter and flour the parchment.
3. In a small bowl, mix the flour, cornstarch and salt.
4. Beat whipping cream with sugar and almond extract until stiff.
5. Fold the whipped cream and pastry cream together until well combined.
6. Gently unroll the sponge and spread with a layer of the cream mixture. Sprinkle the strawberries and blueberries evenly across the cream covered sponge cake. Roll up the cake again then place the roll on a serving platter seam side down. Cover with foil and chill for at least one hour.
7. Before serving, dust with powdered sugar and decorate with whole strawberries.

flour, cornstarch, salt, eggs, eggs, egg yolk, sugar, vanilla, cream of tartar, blueberries, us, whipping cream, almond, sugar

Taken from www.yummly.com/recipe/Fresh-Spring-Berry-Roulade-1656075 (may not work)