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Mary Berry Raspberry Roulade

Mary Berry Raspberry Roulade
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A light, elegant Swiss roll featuring a delicate vanilla sponge rolled with a luxurious raspberry cream filling and fresh raspberries. The cake is tender and airy, with a perfect balance of sweet cream and tart fruit, finished with a dusting of powdered sugar for a professional presentation.

Ingredients

Scale
  • For the Sponge:
  • 4 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup (60g) all-purpose flour, sifted
  • 1/4 tsp fine sea salt
  • Powdered sugar, for dusting
  • For the Filling:
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3 tbsp powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 cup (125g) fresh raspberries, plus extra for garnish
  • 2 tbsp seedless raspberry jam

Instructions

  1. Preheat your oven to 400°F / 200°C. Line a 10×15-inch (25x38cm) jelly roll pan with parchment paper, ensuring the paper comes up the sides slightly. Grease the parchment paper lightly with butter or non-stick spray. This high initial heat is crucial for creating a quick rise and a stable, yet flexible, sponge structure.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the 4 large eggs and 1/2 cup granulated sugar. Whisk on high speed for 5-7 minutes until the mixture is very pale, thick, and tripled in volume. When you lift the whisk, the ribbon of batter should hold its shape on the surface for a few seconds. This thorough aeration is the primary leavening agent for the sponge, so do not rush this step.
  3. Gently fold in the 1 tsp vanilla extract. Sift the 1/2 cup flour and 1/4 tsp salt over the egg mixture in two additions. Using a large metal spoon or flexible spatula, fold gently but decisively, cutting down through the center and lifting from the bottom, until just combined and no streaks of flour remain. Overmixing will deflate the batter and result in a dense, tough cake.
  4. Pour the batter into the prepared pan, spreading it evenly into all corners with an offset spatula. Tap the pan lightly on the counter once to release any large air bubbles. Immediately place it in the preheated oven on the middle rack.
  5. Bake for 8-10 minutes, or until the top is lightly golden and the center springs back when gently pressed. The edges may just begin to pull away from the sides of the pan. Avoid overbaking, as a dry sponge will crack when rolled.
  6. While the cake bakes, lay a clean, lint-free kitchen towel on your work surface. Generously dust the towel with powdered sugar. As soon as the cake is out of the oven, run a knife around the edges to loosen it. Invert it immediately onto the sugared towel. Carefully peel away the parchment paper.
  7. Starting from one of the shorter ends, use the towel to gently roll the warm sponge into a loose log, rolling the towel inside it. This trains the sponge’s ‘muscle memory’ to roll easily later. Place the rolled cake seam-side down on a wire rack and let it cool completely to room temperature, about 45-60 minutes. Cooling while rolled prevents cracking.
  8. While the cake cools, make the filling. In a chilled bowl with chilled beaters, whip the 1 1/4 cups cold heavy cream, 3 tbsp powdered sugar, and 1 tsp vanilla on medium-high speed until it forms firm, spreadable peaks. Be careful not to over-whip into butter. Gently fold in 1/2 cup of the fresh raspberries, crushing them slightly as you fold to create a swirled effect.
  9. Once the cake is completely cool, carefully unroll it onto a fresh piece of parchment or a serving platter. It will remain slightly curved, which is fine. Spread the 2 tbsp raspberry jam in a thin, even layer over the entire surface, leaving a 1/2-inch border at the far short end.
  10. Spread the raspberry cream evenly over the jam layer, again leaving the 1/2-inch border. Scatter the remaining 1/2 cup of whole fresh raspberries evenly over the cream.
  11. To roll, lift the parchment or towel under the nearest short end to start a tight roll, using it to guide the cake over itself without touching it directly. Continue rolling, applying gentle pressure, until you reach the end. The initial border without filling will seal the roll.
  12. Carefully transfer the roulade to a serving platter, seam-side down. Use a sharp serrated knife to trim about 1/2 inch off each end for a clean presentation. Dust the top generously with powdered sugar. Garnish with additional fresh raspberries if desired. For best results, let it rest in the refrigerator for 15-20 minutes before slicing to firm up the filling.

Notes

Storage: Store covered loosely with plastic wrap or in an airtight container in the refrigerator for up to 2 days. The sponge may soften slightly over time. Freezing: This roulade is best enjoyed fresh. Freezing is not recommended as the cream filling does not freeze well and the sponge can become soggy upon thawing. Serving Tip: Use a sharp, thin-bladed knife dipped in hot water and wiped dry for clean slices.

Nutrition

Keywords: Mary Berry raspberry roulade, raspberry roulade recipe, Swiss roll, British dessert, summer dessert, raspberry cream cake, light sponge cake, afternoon tea, berry dessert, rolled cake, party dessert, elegant baking

Find it online: https://britishrecipes.uk/mary-berry-raspberry-roulade/