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Vanilla Cake Roll with Berries and Cream Recipe

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4.2 from 8 reviews

This delicate Vanilla Cake Roll with Berries and Cream is a light and airy sponge cake rolled with a luscious cream cheese whipped cream filling and fresh berries. Perfect for elegant gatherings or a special dessert, the recipe combines a soft vanilla sponge with a refreshing berry cream filling, creating a delightful balance of flavors and textures.

  • Total Time: 1 hour 52 minutes
  • Yield: 8 servings

Ingredients

Cake

  • 4 tablespoons powdered sugar (for dusting the towel)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 eggs (2 whole, 3 separated into whites and yolks)
  • 1 cup granulated sugar, divided
  • 1/3 cup water
  • 1 1/2 teaspoons vanilla extract

Filling

  • 2 ounces cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup berries (half frozen raspberries, half fresh chopped strawberries)

Instructions

  1. Preheat oven: Preheat the oven to 375°F. Line a 15x10x1 inch baking sheet with parchment paper and spray with nonstick baking spray. Set aside.
  2. Prepare towel: Dust a clean kitchen tea towel with powdered sugar and set aside for later use to help roll the cake.
  3. Sift dry ingredients: In a small bowl, combine and set aside the flour, baking powder, and salt.
  4. Beat egg whites: Separate egg whites and yolks from three eggs into two bowls. Using an electric mixer, whisk the egg whites until frothy, gradually adding 1/4 cup sugar until stiff peaks form, about 2-4 minutes.
  5. Prepare yolk mixture: Add the two whole eggs to the yolks and beat for 2-3 minutes. Then add remaining 3/4 cup sugar, water, and vanilla and beat another minute. Sift in the dry ingredients and mix on low until just combined without overmixing.
  6. Fold in egg whites: Gently fold the whipped egg whites into the batter, being careful to retain as much air as possible for a light sponge.
  7. Bake the sponge: Pour the batter into the prepared baking sheet and bake for 10-12 minutes until the top is golden and springs back when pressed.
  8. Roll the cake: Immediately invert the cake onto the powdered sugar-dusted towel, remove the parchment paper, place another parchment sheet on top, and roll the cake up gently from the short end with the towel and parchment. Allow to cool completely for about 1 hour.
  9. Make the filling: Beat the cream cheese, heavy cream, 1/4 cup sugar, and vanilla on medium-low for 1 minute, then increase speed and whip until stiff peaks form, about 2-4 minutes more.
  10. Unroll and fill: Carefully unroll the cooled cake, remove the parchment, spread the cream filling evenly leaving a small border, and arrange berries evenly over the cream.
  11. Re-roll the cake: Roll the cake again from the short end without the towel this time (some sticking to the towel is fine).
  12. Wrap and chill: Place the cake seam side down on plastic wrap, wrap tightly, and refrigerate for at least 3 hours before slicing.
  13. Serve: Slice and serve chilled with extra berries and a dusting of powdered sugar if desired.

Notes

  • Use a clean kitchen towel dusted generously with powdered sugar to prevent sticking when rolling the cake.
  • Be gentle folding the egg whites into the batter to keep the sponge light and airy.
  • You can substitute berries as desired; fresh or thawed frozen berries work well.
  • Refrigeration helps the cake roll hold its shape and enhances the flavors.
  • For easier slicing, chill the cake well so the filling firms up.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/vanilla-cake-roll-with-berries-and-cream-recipe/