Rolled Cake with Mixed Berries

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Prep Time: 25 minutes
Cook Time: 5 minutes
Servings: 16

To ensure the cake will be easy to roll, smooth the batter as evenly as possible in the pan and then bake the cake until lightly browned but not dry. Once the cake has cooled, place it, still attached to the parchment paper, on a second piece of parchment, cake side down, and peel off the parchment. Spread the filling evenly over the cake. With a long side toward you, roll the edge of the cake onto itself, moving your hands carefully from one end of the side to the other to keep the roll even. Using both hands, continue to roll the cake into a cylinder.


  • 2 eggs, separated, plus 2 whole eggs, at room temperature 
  • 1/3 cup plus 1 Tbs. granulated sugar  
  • 1/4 cup cake flour, sifted 

For the filling and finish: 

  • 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  


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.

Adapted from Williams-Sonoma Collection Series, Cake, by Fran Gage (Simon & Schuster, 2003).
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