Created on February 1st, 2013
Directions for Cake:
Preheat oven to 350 degrees.
Grease a 9x13 jelly roll pan with Baker’s Joy.
Line pan with parchment paper.
In a large bowl, using an electric mixer – beat eggs for 5 minutes.
In a medium mixing bowl, sift together the flour, baking powder and salt. Set aside.
Slowly add sugar and oil to the eggs.
Add the buttermilk, vinegar, vanilla and food coloring (you can add food coloring a little at a time until you get the pink color you want)
Slowly add the flour mixture to the wet ingredients. Mix until well combined.
Pour batter into prepared pan and tilt pan to distribute the batter evenly.
Bake for 12-15 minutes. Start checking at 12 minutes. Cake is done when it spring back when pressed with fingers.
While cake is baking, sprinkle a cotton tea towel with powdered sugar and rub sugar into towel with hands. (terry-cloth towels and towels with texture DO NOT work well)
When cake is baked, remove from oven and cover it with the sugared tea towel. Using a cookie sheet placed on top of the towel, turn the cake over and remove it from the pan.
Peel off parchment paper and immediately roll cake into the tea towel. Roll tightly as possible.
Place rolled cake on a wire rack seam-side down and let cool completely
PREPARE CHANTILLY CREAM
THE KEY TO SUCCESS IN MAKING THIS CREAM IS TO CHILL YOUR METAL MIXING BOWL AND BEATERS IN THE FREEZER FOR AT LEAST 30 MINUTES BEFORE YOU BEGIN TO MAKE IT.
In a large metal mixing bowl, beat the cream.
Slowly add the sugar and vanilla.
Beat until soft peaks form, careful not to overbeat.
Must be refrigerated.
ASSEMBLING THE CAKE:
Carefully unroll the cake.
Spread the Chantilly cream inside and reroll the cake tightly.
Place on a serving dish.
Refrigerate until ready to serve.
Garnish with a dollop of cream and berries.