Berry Swiss Roll Cake

Name: Berry Swiss Roll Cake
Prep time: 20 min
Cook time: 12 min
Total time: 62 min
Yield: 8 slices
Cuisine: French
Ingredients: 4 large eggs (room temperature); 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour (sifted); 1/4 teaspoon salt; 1 cup heavy cream (chilled); 2 tablespoons icing sugar (sifted); 1 teaspoon vanilla extract; 1 1/2 cups mixed fresh berries (such as strawberries, raspberries, and blueberries)

62 min 8 slices Medium

All Recipes

Berry Swiss Roll Cake

Delight in this light and fluffy berry Swiss roll cake, a perfect dessert for showcasing fresh berries.

Prep

20 min

Cook

12 min

Total

62 min

Servings

Difficulty

Medium

The Berry Swiss Roll Cake is a delightful dessert that combines the light fluffiness of a sponge cake with the freshness of mixed berries. This elegant treat is perfect for any occasion, offering a beautiful presentation and a delicious taste that will impress your family and friends. Originating from classic European cuisine, this type of rolled cake, or 'roulé', is versatile and can be filled with a variety of ingredients. Our version uses fresh berries to add a burst of flavour and a touch of natural sweetness.

Ingredients

Servings

For the Cake

For the Filling

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper.

Pro tip: Ensure the parchment paper hangs over the edges for easy removal.

Whip the Eggs and Sugar

In a large bowl, whip the eggs and sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Mix in the vanilla extract.

Pro tip: The mixture should be tripled in volume and form ribbons when the beaters are lifted.

Fold in the Dry Ingredients

Sift the flour and salt over the egg mixture. Gently fold in with a spatula until just combined, taking care not to deflate the batter.

Pro tip: Use a light hand to maintain the airiness of the batter.

Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until the cake springs back when lightly touched.

Pro tip: Do not overbake as this can cause the cake to crack when rolled.

Roll the Cake

Immediately turn the cake onto a clean kitchen towel dusted with icing sugar. Peel off the parchment paper. Roll the cake and towel together from the short end. Let cool completely.

Pro tip: Rolling the cake while warm prevents cracking.

Prepare the Filling

In a bowl, whip the cream with icing sugar and vanilla extract until stiff peaks form. Gently fold in the mixed berries.

Pro tip: Chill the bowl and beaters for faster whipping.

Assemble the Cake

Unroll the cooled cake and spread the berry cream filling evenly over the surface. Reroll the cake without the towel.

Pro tip: Use the towel to help guide the cake as you roll.

Chill and Serve

Wrap the cake in plastic wrap and refrigerate for at least 30 minutes before slicing. Dust with icing sugar before serving.

Pro tip: Chilling helps the cake hold its shape better when sliced.

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Tips & Tricks

<ul><li>Ensure the eggs are at room temperature for better volume.</li><li>Use parchment paper to prevent sticking.</li><li>Roll the cake while warm to prevent cracking.</li><li>Chill the filled roll for easier slicing.</li></ul>

Serving Suggestions

Serve this Berry Swiss Roll Cake with a dusting of icing sugar and a few extra berries on the side for a stunning presentation. It pairs beautifully with a cup of tea or coffee. You can make this cake a day in advance and store it in the refrigerator, covered, to enhance the flavours. Leftovers can be stored in an airtight container in the fridge for up to three days.