Berrylicious Roll Cake
~ This light and fluffy classic roll cake is loaded with homemade whipped cream and fresh berries! Ultimate summer dessert. ~
It’s my favorite time of year, people! Fresh berries are in season now! And my fridge and freezer is bursting with berries. As you can imagine, I’m baking and working on new recipes using them. Are you excited? I know, I am. 🙂
Last week, I made this absolutely berrylicious (is this a real word?) roll cake, brought it out to the ranch, and poof it was gone in 2 minutes. Not everyone got to taste it either.
Anyhow, I usually ask my taste-testers to describe the dish in one word, and pretty much everyone said it’s light and fluffy. So yeah, it’s very light cake loaded with airy homemade whipped cream and fresh strawberries, raspberries, and blueberries.
The recipe is quite simple. We beat the egg yolks and egg whites separately to give that light sponge cake texture. When you fold the two mixtures on step 6, you get this beautiful fluffy batter. (I just like to stare at it for a while.) Be gentle with this precious batter to keep it as full of air as possible.
We are rolling the hot cake with a kitchen towel covered with powdered sugar. The reason for powdered sugar is that it will prevent the cake from sticking to the towel. So be generous with it. This cake batter is pretty much tear-proof, and it’s easy to roll. Unlike some roll cakes, it doesn’t come out stiff, or too thick to roll. It’s just right thickness and flexibility. As far as kitchen towel, try to use lint-free, linen towels.
Let me guess what you’re thinking right now. Perfect 4th of July dessert! Yay, it’d be perfect for that. Just make two of them, because trust me it’ll be gone in minutes.
Have great week ahead.
Berrylicious Swiss Roll
This light and fluffy classic roll cake is loaded with homemade whipped cream and fresh berries! Ultimate summer dessert.
Yield: 6 servings
- 4 large eggs
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon pure vanilla extract
- 1 cup sugar, divided
- 2 tablespoons powdered sugar
- ¾ cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 cup assorted berries, more for decoration, if desired
- Preheat the oven to 375 degrees F (190 degrees C). Line a parchment paper on the bottom of 13x9x2in baking pan. Spray with cooking spray, or generously butter.
- Separate the egg yolks and egg whites. Set aside.
- In a small bowl, whisk together flour and baking powder.
- In a medium bowl, whisk the egg yolks, vanilla extract and ½ cup of sugar until pale and doubled in size. Add flour mixture and mix until well combined.
- In a mixing bowl with whisk attachment, beat the egg whites on medium speed until frothy. Add remaining ½ cup of sugar one tablespoon at a time. Increase the speed to medium high and continue to beat until hard peaks form.
- Spoon half of whipped egg whites into the egg yolk mixture. Mix with a spatula until smooth, and then transfer it to the remaining whipped egg whites. Carefully fold the batter until smooth. Pour the batter into the prepared baking pan, smooth surface evenly. Bake for 13-15 minutes, or until inserted toothpick comes out clean.
- Prepare a kitchen towel on the counter and generously sift powdered sugar. Once the cake is cooked, invert it onto the prepared towel. Tightly roll from the short side and cool completely on wire rack for about an hour.
- Meanwhile, in a mixing bowl with a whisk attachment, beat heavy cream, sugar and vanilla extract on medium speed until hard peaks. Cut the strawberries into small pieces.
- Unroll the cooled cake, spread the whipped cream and sprinkle the fruits. Leave about an inch on one end of the cake empty. Tightly roll the cake and cut the ends off, if desired. Refrigerate for an hour. Sift some powdered sugar and decorate with berries before serving, if desired.
Store in the fridge tightly covered for up to 2 days.
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