Lemon Blueberry Jelly Roll

Directions

Sponge Base

1. Preheat oven to 350°F (176°C).
2. Use parchment paper to line a 15” x 10” pan with sides. Set aside.
3. In two separate bowls, divide egg whites and yolks.
4. Mix egg whites until stiff peaks. Set aside.
5. In separate bowl, mix egg yolks until combined. Add ½ package Kinnikinnick Angel Food Cake Mix to yolks. Mix until combined and batter is a pale yellow in colour.
6. Fold in egg whites and mix just until combined.
7. Deposit batter on parchment lined pan. Spread with a pallet knife until even.
8. Bake in preheated oven for 16 minutes (check for doneness - sponge will bounce back when touched).
9. Remove from oven and let sit for 5 minutes.
   

Sugar Mixture

1. Combine icing sugar and granulated sugar in a small bowl. Set aside.
2. Sprinkle a new piece of parchment paper slightly longer than pan with ½ of the Sugar Mixture.
3. Invert pan on dusted parchment and carefully remove from pan. 
4. Carefully peel off baking parchment from top of sponge.
5. Sprinkle with remainder of Sugar Mixture and tightly roll sponge width wise using the aid of parchment. Let cool.

Blueberry Filling 

1. Whip whipping cream until stiff peaks. Refrigerate until ready to use.  
2. Mix blueberry jam, lemon zest and juice until spreadable. Set aside. 

Assemble

1. Unroll jelly roll.  
2. Using an offset pallet knife, spread with whipped cream and blueberry jam to sponge edges. 
3. Carefully roll back up keeping even pressure. Slice into desired serving sizes.
4. Dust with optional icing sugar.
5. Decorate with optional fresh blueberries and whipping cream. 

 Yields 1 jelly roll