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Mixed Berry Roulade

Adapted from Martha Stewart’s Baking Handbook and Classic Rachael Ray 30 Minute Meals
Makes one 17-inch roll cake

1 ¼ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 large whole egg, plus 2 large egg yolks and 3 large egg whites, all at room temperature
¼ cup vegetable oil
¼ cup honey
¼ cup plus 3 tablespoons granulated sugar
½ teaspoon pure vanilla extract
¼ cup warm water
confectioner’s sugar for dusting

1 pint mixed berries (raspberries, strawberries, blueberries, blackberries)*
Juice of 1 lemon
2 tablespoons granulated sugar
1 cup (8 ounces) mascarpone cheese
1/3 cup heavy cream
1/3 cup confectioners’ sugar

Note: *I used one of those bags of frozen mixed fruit. These are usually presweetened, so I didn't actually add any sugar to the fruit. I also left out the lemon juice, since there was more than enough liquid, but in the future I might add about a tablespoon of sugar to make it a bit sweeter and just a splash of lemon juice to brighten the flavors.

1. Preheat oven to 350F. Line a 17-by-12-inch rimmed baking sheet with parchment paper. Dust a large, clean kitchen towel with confectioner’s sugar; set aside. Into a medium bowl, sift together the flour, baking powder, and salt; set aside. Place the whole egg, egg yolks, vegetable oil, honey, ¼ cup granulated sugar, vanilla, and warm water in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until thick and pale (it should hold a ribbon-like trail on the surface when the whisk is raised), 6 to 7 minutes. Transfer to a large bowl; set aside.
2. With a clean bowl and whisk attachment, beat the egg whites on medium speed until soft peaks form, 1 to 2 minutes. Raise speed to medium-high; gradually add remaining 3 tablespoons granulated sugar, beating until stiff peaks form, 2 to 3 minutes. Using a rubber spatula, fold a third of the egg-white mixture into the egg-yolk mixture to lighten. Gently fold in the remaining whites until just combined. Pour batter onto prepared baking sheet; using an offset spatula, spread evenly.
3. Bake, rotating sheet halfway through, until the cake is golden and springs back when lightly touched in the center, about 10 minutes. Immediately invert the cake onto prepared towel; carefully lift off pan and peel off parchment paper. Starting on a long side, roll towel and cake into a log, incorporating the towel as you go. Transfer cake (still in towel), seam side down, to a wire rack. Let cool completely.
4. In a medium bowl, add fruit, slicing strawberries before adding, and toss with lemon juice and sugar. Crush with a fork.
5. With a hand mixer in another medium bowl (or in the bowl of a stand mixer), beat mascarpone cheese with cream and confectioners’ sugar on low until well combined, about 2 minutes. Fold in the crushed fruit; set aside.
6. Unroll cake, leaving it on the kitchen towel. Using an offset spatula, spread berry mixture over top of cake, leaving a 1-inch border on both long sides. Gently roll cake again into a log (do not incorporate the towel this time). Wrap with towel; refrigerate on a baking sheet until ready to serve, for at least 1 hour or up to 1 day. Remove towel, and generously dust cake with confectioners’ sugar before serving; slice with a serrated knife.

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