Summer Berry Roll
Celebrate the flavors of the season with this irresistible Summer Berry Roll, a light and airy dessert that’s as beautiful as it is delicious. This showstopping jelly roll features a tender sponge cake wrapped around a luscious filling of whipped cream and vibrant fresh berries—strawberries, blueberries, and raspberries—for a delightful burst of summer in every bite. With a prep time of just 25 minutes, the recipe is perfect for impressing guests at picnics, barbecues, or any warm-weather gathering. The delicate powdered sugar dusting and optional berry garnish add a touch of elegance, while the easy-to-master rolling technique ensures a stunning presentation. Ideal for those seeking a refreshing and visually captivating dessert, this Summer Berry Roll is sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 75 grams All-purpose flour
- 100 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 Eggs
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy cream
- 30 grams Powdered sugar
- 150 grams Fresh strawberries
- 100 grams Fresh blueberries
- 100 grams Fresh raspberries
- 15 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the paper.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to beat the eggs and granulated sugar together until the mixture is pale, thick, and tripled in volume, about 5-7 minutes.
Gently fold the vanilla extract into the egg mixture, followed by the flour mixture. Use a spatula to fold carefully to avoid deflating the batter.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 10-12 minutes, or until the sponge springs back when lightly touched, and the edges begin to pull away from the sides of the pan.
While the sponge is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once the sponge is out of the oven, immediately invert it onto the prepared towel and carefully peel off the parchment paper. Starting from one short end, roll the sponge cake up with the towel inside it to form a log. Let it cool completely rolled up.
Prepare the filling by whipping the heavy cream and powdered sugar together until soft peaks form. Chop the strawberries into small pieces and gently fold them, along with the blueberries and raspberries, into the whipped cream.
Once the sponge is completely cool, carefully unroll it. Spread the berry and cream mixture evenly over the surface, leaving a 1-inch border around the edges.
Re-roll the sponge, this time without the towel, to form a filled roll. Transfer it seam-side down to a serving platter.
Dust the roll with powdered sugar and garnish with additional berries if desired. Slice and serve refrigerated for a delightful summer treat.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 21.0 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
