FILLING AND FROSTING
1/2 cup sugar
1 tbs cornstarch
3/4 cup blackberries, halved
3/4 cup blueberries
3/4 cup raspberries
1 1/2 cups frozen whipped topping, thawed
CAKE
1 cup all purpose flour
1 tsp baking powder
Pinch Salt
4 large eggs
3/4 cup sugar
2 tsp vanilla
2 tbs confectioners sugar
FILLING:
In a saucepan, stir together the sugar and cornstarch. Stir in berries and 1 tbs water and heat. Cook 9 to 10 min. or until thickened, bubbly and most of the berries have popped. Break up remaining berries with a spoon. Remove from heat, cool.
CAKE:
Coat a jelly roll pan with cooking spray. Line bottom of pan with wax paper. Spray paper. In a bowl, stir together the flour, baking powder and salt. In another bowl, beat the eggs until very light yellow. Add sugar, beating until smooth. Beat in vanilla.
Fold flour mixture into egg mixture until no lumps remain. Pour into pan. Bake at 350 degrees for 12 to 14 min. or until lightly browned. Dust a kitchen towel with confectioners sugar. When cake is done, turn out onto towel. Roll up towel and cake, cool completely.
Unroll cake, spread with filling. Roll up again, without the towel.
FROSTING:
Transfer the cake to a platter, spread with whipped topping. Slice and serve. MAKES 10 SERVINGS.*
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