Heavenly Fruit and Cream Roll Cake: A Simple Guide to Springtime Perfection

Discover the elegance and refreshing taste of this Heavenly Fruit and Cream Roll Cake, the perfect dessert to savor on a warm spring day. This recipe reveals the secrets to creating a flawless sponge roll filled with a light and creamy filling, topped with an array of fresh berries. With detailed steps to ensure success, this delightful roll cake combines the sweetness of homemade custard with the richness of whipped cream and the vibrant flavors of fresh berries.

Why You’ll Love This

This roll cake is an exquisite combination of textures and flavors. The soft, airy sponge complements the smooth and rich custard, enhanced further by the luxurious whipped cream. Fresh berries add a burst of freshness with each bite, making this dessert not only delicious but visually stunning. It’s a perfect showcase of spring flavors that is sure to impress at any gathering.

Perfect Occasion

Ideal for high teas, spring celebrations, or any gathering where you want to impress with a visually appealing and delicious dessert. This roll cake makes a delightful centerpiece for Mother’s Day brunches, Easter meals, or simply as a sophisticated weekend treat.

Decoration Tips

For a beautiful presentation, arrange a colorful selection of berries on top of the roll before serving. You can also dust the cake with powdered sugar or drizzle with a light glaze to enhance its visual appeal. Garnish with mint leaves for a touch of green, which contrasts beautifully against the bright hues of the berries.

Ingredients:

For the Sponge Cake:

• 3 egg yolks
• 3 egg whites
• 80g sugar, divided
• 80g all-purpose flour
• 1 teaspoon vanilla extract

For the Custard Cream:

• 500ml milk
• 5 egg yolks
• 50g cornstarch
• 150g sugar
• Zest of lemon and orange
• Seeds from one vanilla pod

For the Whipped Cream:

• 250g heavy cream

For Filling/Decoration:

• Mixed berries, as needed

Directions:

Sponge Cake:

1. Preheat oven to 180°C (356°F). Line a baking tray with parchment paper.
2. Beat egg whites with half of the sugar until stiff peaks form. In another bowl, whisk egg yolks with the remaining sugar until creamy.
3. Gently fold the egg whites into the yolk mixture. Sift the flour into the mix, folding gently to keep the air in.
4. Spread the batter onto the prepared tray, forming a 1cm thick rectangle. Bake for 8-10 minutes.
5. Remove from oven, transfer to a damp kitchen towel, peel off the parchment paper, sprinkle with granulated sugar, cover with plastic wrap, and let cool. After 10 minutes, remove wrap, roll the cake on itself using a fresh piece of parchment, and let cool completely.

Custard Cream:

1. Mix egg yolks, sugar, and cornstarch until smooth.
2. Heat milk with citrus zests and vanilla seeds until hot but not boiling. Gradually pour over the yolk mixture, stirring continuously.
3. Return mixture to heat and stir until it thickens. Remove, cover with plastic wrap touching the cream surface to prevent skin formation, and cool completely.

Assembly:

1. Unroll the sponge, spread custard cream, then a layer of whipped cream.
2. Scatter berries over the cream. Carefully re-roll the cake using the parchment.
3. Chill before serving, garnish with more berries and a dusting of powdered sugar.

Enjoy this divine creation that beautifully marries the flavors of fruit and cream!