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Berry Cream Roll Cake Recipe

Berry Cream Roll Cake Recipe
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★★★★★

4.9 from 23 reviews

This Berry Cream Roll Cake features a light and fluffy sponge cake rolled with a luscious cream filling and fresh raspberries. It is beautifully decorated with whipped cream, mixed berries, crushed freeze-dried raspberries, and fresh mint leaves, making it a perfect elegant dessert for festive occasions or afternoon tea.

Ingredients

Scale

For the Sponge Cake:

  • 4 large eggs
  • 120 g (½ cup) granulated sugar
  • 1 tsp vanilla extract
  • 120 g (1 cup) all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt

For the Cream Filling:

  • 250 ml (1 cup) heavy cream, chilled
  • 100 g (3.5 oz) cream cheese (optional for richness)
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Fresh raspberries (whole, for the center)

For the Decoration:

  • Whipped cream for covering
  • Fresh raspberries, blackberries, and blueberries
  • Crushed freeze-dried raspberries (for sprinkling)
  • Mint leaves (optional)

Instructions

  1. Bake the Sponge Cake: Preheat the oven to 180°C (350°F) and line a 10×15 inch tray with parchment paper. Beat the eggs and sugar together until pale and fluffy, which should take about 5 minutes. Add the vanilla extract and mix.
  2. Prepare the Batter: Sift the flour, baking powder, and pinch of salt together. Gently fold the dry ingredients into the egg mixture to retain the airiness.
  3. Bake the Sponge: Spread the batter evenly on the prepared tray and bake for 10–12 minutes until the cake is golden and springs back when gently pressed.
  4. Roll the Warm Sponge: While still warm, carefully roll the sponge with the parchment paper inside a clean kitchen towel to shape it. Allow it to cool completely to prevent cracking.
  5. Prepare the Cream Filling: Whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. For a richer and thicker texture, gently fold in the cream cheese if using.
  6. Assemble the Roll: Unroll the cooled sponge cake and spread the cream filling evenly over it. Place fresh raspberries in a line down the center of the cream, then gently roll the cake back up without the parchment paper.
  7. Decorate: Cover the outside of the roll cake with whipped cream. Top with fresh raspberries, blackberries, and blueberries. Sprinkle crushed freeze-dried raspberries over the top and garnish with fresh mint leaves for a refreshing touch.

Notes

  • Rolling the sponge while warm helps prevent cracks in the cake.
  • The cream cheese in the filling is optional but adds richness and stability to the whipped cream.
  • Use fresh, high-quality berries for the best flavor and presentation.
  • Make sure the heavy cream is well chilled before whipping to achieve stiff peaks.
  • Freeze-dried raspberry powder adds a tart flavor and decorative color contrast.
  • Store the cake refrigerated and consume within 2 days for optimal freshness.

Nutrition

Keywords: berry cream roll cake, sponge cake recipe, raspberry roll cake, cream filling, festive dessert, rolled cake, berry dessert

Find it online: https://maicook.com/berry-cream-roll-cake-recipe/