Berry Roulade

With plump blueberries and raspberries appearing in the market, it was time to resurrect this Berry Roulade recipe!

Berry Roulade | A jellyroll made with a sponge cake rolled around mascarpone cream and fresh berries

Berry Roulade Redux

When I moved my blog from Blogger to WordPress a few years ago, there were a few casualties. A couple of my posts disappeared and by the time I realized the problem, I only had the photos and vague memories of the process. Blame it on old age! So after a lackluster brownie recipe attempt this week, I decided to scour the market for some sweet, plump berries and remake this Dorie Greenspan recipe.

Berry Roulade | A jellyroll made with a sponge cake rolled around mascarpone cream and fresh berries

Sponge Cake + Mascarpone Filling + Berries = Hubby’s Approval

This cake is a simple sponge, like what’s used to make ladyfingers. Whipped, sweetened egg whites are folded into the yolks along with sifted flour and cornstarch. Baked in a sheet pan, the cake is then rolled in a powdered sugar sprinkled towel to set the shape while still warm from the oven. When I made this berry roulade for our French Fridays with Dorie group, I filled the cake with the mascarpone cream and sprinkled the filling with raspberries on one side and blueberries on the other before rolling. There is one, to be nameless member of my household that won’t eat blueberries, so accommodations must be made. Dorie’s recipe called to poach the berries, but fresh berries worked swimmingly. And the one who doesn’t like blueberries thought his raspberry slice was just peachy! I think you will, too!Berry Roulade | A jellyroll made with a sponge cake rolled around mascarpone cream and fresh berries

Berry Roulade

Prep time: 

Cook time: 

Total time: 

Serves: 8-10 servings

This jellyroll cake, or roulade, is a sponge rolled around mascarpone cream and fresh berries. Recipe adapted from Dorie Greenspan.
Ingredients
For the cake:
  • ½ cup flour
  • ¼ cup cornstarch
  • ⅛ teaspoon of salt
  • 6 eggs, separated, at room temperature
  • ⅔ cup sugar
  • ½ teaspoon vanilla
For the filling:
  • ½ cup mascarpone
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla
  • ¾ cup whipping cream
To assemble:
  • 1-pint blueberries or raspberries, or half of each
Instructions
  1. To make the roulade, preheat the oven to 400. Line a 12×17-inch rimmed baking sheet with parchment paper.
  2. Sift the flour, cornstarch and salt onto a piece of parchment paper.
  3. Put the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whip the whites until they are just starting to hold their shape. Slowly pour in the sugar and beat on high speed for another couple of minutes till the meringue is very firm.
  4. Put the yolks in a separate bowl with ½ teaspoon of vanilla and whisk until smooth.
  5. Whisk about ¼ of the meringue into the yolks. Scrape the yolks onto the meringue and then put the dry ingredients on top of them. Gently fold all of the ingredients together, but do not overmix. Pour the batter onto the prepared pan and spread evenly.
  6. Bake for 8-10 minutes, or until the sponge is puffed and golden. Transfer to a cooling rack.
  7. Dust a kitchen towel with powdered sugar and invert the cake onto the sugared cloth. Carefully peel away the parchment paper.
  8. Place the cake so that there is a long side closest to you, and roll the cake up in the towel. Allow to cool.
  9. Put the mascarpone in a bowl and sift the powdered sugar over it. Gently whisk the two together and then stir in the vanilla.
  10. Whip the cream in the bowl of a stand mixer fitted with the whisk attachment until it holds firm peaks. Stir a quarter of the cream into the mascarpone to lighten it, then gently fold in the rest.
  11. To assemble the cake, unroll it. Spread the filling evenly over the cake, leaving an inch perimeter without any topping. Evenly disperse the berries over the filling. Use the towel to help you lift and roll the cake, starting with the long side farthest from you and finishing so that the seam is on the bottom. Trim off both ends with a serrated knife. Refrigerate at least two hours before serving. Sprinkle with powdered sugar before slicing.

 

Comments

  1. Lynn@Happier Than A Pig In Mud says:

    This would be a winner here! The berries are beautiful:@)

  2. I have always wanted to make a roulade. This looks gorgeous and bakery worthy as always.

  3. I need to try this! Looks so good ♥

    summerdaisy.net

  4. Beautiful dear Lizzy !!! Love berries!!

  5. Liz, so glad you re-made and re-posted this Dorie Greenspan recipe!!! it’s gorgeous!!!

  6. I had a few casualties when I made the move as well, but that’s a good thing when it means we get cakes like this! Beautiful, Liz!

  7. Haven’t baked a roulade in ages…now I really crave some. Your berry roulade looks gorgeous, Liz.

  8. Oh, what a fun cake to make! This looks so YUM !

  9. Dear Lizzy, what a beautiful light cake…this looks wonderful dear! xoxo, Catherine

  10. This is so beautiful! It makes me long for those summer days when the berries will be in season and we can eat all we want. Thanks for bringing this one back!

  11. Gorgeous roulade, love that mascarpone and berry filling!

  12. This roulade looks beautiful. The mascarpone and berries make the perfect filling for this recipe.

  13. This roulade looks beautiful. The mascarpone and berries make the perfect filling for this recipe.

  14. That looks so delicious! Over Christmas I was looking for the mini raspberry jelly rolls to make my Trifle and couldn’t find them anywhere! I was tempted to try making them myself – I must try your recipe – it would work well.

  15. Ditto! I too had a few casualties when I shifted from blogspot to wordpress and incidentally my latest post is one such post. The berry roulade looks perfect and so pretty.

  16. Just gorgeous! Never seen one this pretty!

  17. My friend Karen just made a cake like this and called it an English Cake, I believe! Whatever it is I call it good! And this is perfect for spring, which I know is coming soon, right?

  18. One of my worst nightmares is losing some of my blog content!! This roulade looks amazing!!

  19. This cake is too much fun!! And pretty!!

  20. It’s a bummer you have to recreate the missing posts! I’ve been thinking of migrating to WordPress, but just can’t get myself to take on such a big project. I’m glad you recreated the Berry Roulade. It’s looks beautiful! I’m loving the berries and mascarpone filling.

  21. This is incredible!!

  22. Liz, this looks crazy good. So elegant!

  23. What a cute idea! They look yummy!

  24. This is stunning Liz! I can’t wait to make it on a warm spring day to enjoy on the patio!

  25. Okay, maybe I’ll give it a another try keeping in mind your steps 7 & 8 =) Your berry roulade
    does look divine =) Love a slice or 2 or 3!

  26. Roulade is one of my favorite cake 🙂 It’s a childhood cake here,
    Your’s looks FANTASTIC !!

  27. The first time I made a roulade the shape was a bit wonky. This one is so pretty that I’m inspired to try again.

  28. Mary Hirsch says:

    I remember making this (although I was not so creative to go with blueberries and raspberries) and just being amazed that it worked! I followed Dorie’s directions exactly and my roulade was delicious. It’s a fun dessert to serve and especially if everyone gets their “fruit of choice.” Good idea.

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