MIXED BERRIES ROULADE 

Instructions

1.Preheat oven to 175°C.
2.Spray a 30x45cm rimmed baking sheet with nonstick baking spray and line with parchment paper. Grease the parchment paper with butter. Set aside.
3.In a medium bowl, beat egg whites on med-high until soft peaks form (1 to 2 minutes). Add one-third cup of sugar and continue beating on med-high speed until stiff peaks form (another 1 to 2 minutes). Set aside.
4.In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar, and lemon zest.
5.In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
6.Stir dry ingredients into the wet just until combined.
7.Fold egg whites into the batter until fully incorporated.
8.Pour batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Let cool completely.
9.In a large bowl, beat 1 cup of the heavy cream on high speed until soft peaks form. Add 1 tablespoon of the sour cream, 1 teaspoon of vanilla extract, 50g sugar and 1 teaspoon lemon zest. Continue beating until stiff peaks form.
10.Spread onto the cooled cake, leaving a 2.5cm border around the edges.
11.Starting at the short end, roll up the cake, letting the parchment fall away as you roll. Place the cake seam side down.
12.In a separate bowl, whisk together the remaining 1 cup heavy cream, 1 tablespoon sour cream, 1 teaspoon vanilla extract, and the remaining 50g powdered sugar until smooth. Spread whipped cream mixture on top of the cake, place blackberries, strawberries and raspberries all around the roulade.
13.Dust with powdered sugar if desired and fresh mint.