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Mary Berry Strawberry Roulade

Mary Berry Strawberry Roulade
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A light, elegant Swiss roll featuring a delicate vanilla sponge rolled with a luxurious strawberry and whipped cream filling. The sponge is baked until just set to remain flexible for rolling, resulting in a beautiful dessert with a soft texture and fresh berry flavor.

Ingredients

Scale
  • For the Sponge:
  • 4 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (60g) all-purpose flour, sifted
  • 1/4 teaspoon fine sea salt
  • Powdered sugar, for dusting
  • For the Filling:
  • 1 cup (240ml) heavy whipping cream, very cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (225g) fresh strawberries, hulled and finely chopped (reserve 4–5 whole berries for garnish)
  • 1 tablespoon strawberry jam, for brushing

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 goes up the sides. Grease the parchment lightly with butter or baking spray. Accurate oven temperature is critical for a quick-set, flexible sponge that won’t crack when rolled.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the room-temperature eggs and 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 what gives the sponge its lift without chemical leaveners.
  3. Reduce the mixer speed to low and whisk in the vanilla extract. In three additions, gently fold in the sifted flour and salt using a large rubber spatula. Use a figure-eight motion, cutting through the center and folding from the bottom, just until no dry streaks remain. Overmixing will deflate the batter and result in a dense, tough sponge.
  4. Pour the batter into the prepared pan, spreading it evenly into all corners with an offset spatula. Gently tap the pan on the counter once to release any large air bubbles. Bake immediately on the middle rack for 8-10 minutes. The sponge is done when the top is lightly golden and springs back immediately when gently pressed in the center. Do not overbake, or it will become dry and crack.
  5. While the sponge bakes, lay a clean, lint-free kitchen towel (larger than the pan) on your work surface. Dust it generously with powdered sugar. As soon as the sponge comes 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.
  6. 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 initial roll, while warm, trains the sponge’s ‘muscle memory’ and prevents cracking when you later roll it with the filling. Let it cool completely in this rolled position on a wire rack for at least 45 minutes.
  7. Prepare the filling: In a chilled bowl, combine the cold heavy cream, 2 tablespoons of powdered sugar, and vanilla. Whip with a hand mixer or whisk until it forms firm, spreadable peaks. Be careful not to overwhip into butter. Gently fold in the finely chopped strawberries with a spatula until just combined.
  8. Unroll the completely cooled sponge carefully. It will be slightly curved. Using a pastry brush, lightly brush the surface with the strawberry jam. This thin layer adds flavor and moisture, helping the filling adhere.
  9. Spread the strawberry cream filling evenly over the sponge, leaving a 1/2-inch border along the starting edge and a 1-inch border on the opposite long edge to prevent spillage when rolling.
  10. Using the towel to guide you, re-roll the sponge tightly and evenly, this time without the towel inside. Apply gentle, even pressure as you roll forward. The initial seam should end up on the bottom.
  11. Carefully transfer the rolled roulade to a serving platter or board, seam-side down. Use a sharp knife to trim about 1/2-inch off each end for a neat presentation. Dust the entire roulade generously with powdered sugar.
  12. Garnish with the reserved whole strawberries, sliced or halved. For best texture and to prevent the sponge from becoming soggy, slice and serve within 1-2 hours of assembly. Use a serrated knife dipped in hot water and wiped dry for clean slices.

Notes

Storage: Store any leftovers, covered loosely with plastic wrap or in an airtight container, in the refrigerator for up to 2 days. The sponge will gradually soften from the moisture of the filling. Freezing: This roulade is best enjoyed fresh. Freezing is not recommended as the whipped cream filling does not freeze and thaw well, becoming grainy and potentially separating. For best results, assemble just before serving.

Nutrition

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