Rolled Cake With Mixed Berries
This light and luscious berry roulade is a delightful dessert that's perfect for any occasion. The combination of airy sponge cake, luscious cream, and fresh berries creates a harmonious blend of flavors and textures. With a beautiful roll and a finishing touch of whipped cream and berries on top, this roulade is sure to impress your guests and satisfy any sweet tooth.
— Constant Cookbook
Ingredients
- 2 eggs, separated, plus 2 whole eggs, at room temperature
- 1/3 cup plus 1 Tbs. granulated sugar
- 1/4 cup cake flour, sifted
- 1 3/4 cups heavy cream
- 3/4 cup crème fraîche
- 1 cup mixed berries, such as whole raspberries, blackberries or blueberries, or sliced strawberries, plus 15 whole or sliced berries for garnish
- 1 Tbs. confectioners’ sugar
Instructions
- Preheat an oven to 475°F. Line a 12-by-18-by-1-inch baking sheet with parchment paper and butter the sides.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and whole eggs on medium speed while adding the 1/3 cup granulated sugar in a steady stream. Increase the speed to high and beat until the eggs are almost doubled in volume, about 5 minutes. Transfer the egg mixture to a large bowl.
- Thoroughly wash and dry the mixer bowl and whisk. Beat the egg whites with the whisk on medium speed until they start to foam. Add one-third of the 1 Tbs. granulated sugar and beat until opaque, then add another one-third of the sugar. When the whites start to increase in volume, add the remaining sugar and increase the speed to high. Beat until the whites form soft peaks but still look wet. Carefully fold the whites into the egg yolk mixture. Sift the flour over the egg mixture and fold in. Pour the batter onto the prepared baking sheet and spread as evenly as possible.
- Bake the cake until it is springy to the touch, 5 to 8 minutes, rotating the pan halfway through. Run a table knife around the edge of the pan and slide the cake, still on the paper, onto a wire rack. Let cool completely.
- Meanwhile, make the filling and finish: Beat 3/4 cup of the cream and the crème fraîche until soft peaks form. Gently fold in the 1 cup berries. Place the cake, paper side up, on another piece of parchment paper. Peel off the top paper. Spread the whipped cream mixture on the cake, then roll it into a log (see note above). Transfer the cake, seam side down, to a serving plate.
- Beat the remaining 1 cup cream and the confectioners’ sugar until soft peaks form. Spoon into a pastry bag fitted with a 3/4-inch star tip and pipe a spiral down the center of the cake. Garnish with the remaining berries. Refrigerate until ready to serve. Serves 14 to 16.
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