A delicious dessert that really lets the flavor of fresh berries shine through. Use whatever fresh berries you have on hand. There are a few steps, but they're all easy and the final assembly is a breeze.
Preheat oven to 375°F (190°C) and line a 15x10 inch (40x25cm) rimmed baking sheet with parchment paper or grease and flour.
In bowl, beat egg whites with cream of tartar.
Gradually add ¼ cup (60 ml) of the sugar, one tablespoon at a time. Beat until stiff peaks form; set aside.
In separate large bowl, beat egg yolks with remaining 1/2 cup sugar until pale and thick, about 3 minutes. Mix in vanilla extract.
In small bowl, mix flour, baking powder and salt.
Alternate folding the egg whites and the flour into the egg yolks, trying to keep as much air in the batter as possible.
Pour batter into the pan and spread evenly.
Bake for 12 to15 minutes until top is golden brown.
Lay a clean tea towel on countertop and dust with 2 tbsp (30 ml) of icing sugar.
Remove cake from oven. Using a knife, loosen edges of cake and invert onto towel. Remove pan and peel off paper.
Immediately roll up the cake with the towel starting at the short edge.
Let cool on rack. (Store like this for up to one day or roll in wax paper, wrap in foil and freeze for 2 weeks).
Filling
Whip the whipping cream for 1 minute. Add sugar and whip for 1 minute more.
If using, add lemon curd and continue to whip cream until stiff peaks form.
Assembly
Carefully, unroll the cooled cake. Lay as flat as possible, but don't force or tear cake.
Spread whipped cream on cake (reserve some for garnishing), leaving a 1½ inch (3.7 cm) margin on the short side that will be rolled up last.
Sprinkle 1 cup blueberries (reserve some for garnishing) and 1 Tbsp of lemon zest on top of whipped cream.
Gently re-roll the cake without the tea towel.
Place seam side down on a serving plate.
Sprinkle with remaining icing sugar.
Garnish with reserved whipped cream, berries and lemon zest. Add sprigs of mint leaves if you wish. You can enjoy right away, but it's even better if you let it sit in the fridge for 2 hours or so.
Use a serrated knife to cut slices. Serve with extra berries.
Notes
Replace blueberries with whatever fresh berries you have access to.The lemon curd is optional, but adds a lovely lemon flavor. Use store bought or make your own. Or as an alternative add 2 tsp fresh squeezed lemon juice and zest to the whipping cream.