Summer Berry Roulade
by Caren McSherry
A delicious and light sponge cake roulade with fresh summer fruits. Perfect for barbecues, picnics and parties.
Cake Tools + Ingredients:
- 5 large free range eggs, separated
- 2 tbsp hot tap water
- 3/4 cup granulated sugar
- 1 tsp Neilson Massey Lemon paste
- 1/2 cup unbleached all purpose flour
- 1 1/2 tbsp cornstarch
- 1 tbsp baking powder
- 1 large thin kitchen towel, I like flour sack towels
- 18x13 inch jelly roll
Filling Ingredients:
- 2 cups whipping cream
- 1/2 cup good quality lemon curd
- 2 heaping cups of fruit, choose your favourite : blueberries, raspberries, blackberries, mango cubes, kiwi, strawberries
- Mint leaves (garnish)
- Gold leaf (garnish)
Method:
1. Line an 18x13 inch jelly roll pan with parchment and set aside. Preheat your oven to 350F.
2. Beat the egg whites in a large bowl until soft peaks form, do not overheat. Set aside.
3. In a separate bowl, beat the yolks until light and lemon coloured, slowly pour in the hot water, the the sugar and lemon, beating the entire time, about 5 minutes.
4. Sift the flour, cornstarch and baking powder together and set aside. Take about 1/4 of the beaten egg whites and fold into the yolk mixture, this will lighten the batter, then gently fold in the remaining whites followed by the dry ingredients. Do not be vigorous as you don’t want to deflate the whites.
5. Pour the batter into the prepared pan and smooth evenly. Bake for 12-15 minutes or until light and golden.
6. Lay the kitchen towel on your work surface, dust lightly with icing sugar, not a lot, just a dusting. Invert the warm sponge onto the towel and gently roll up. It must be done warm to avoid cracking. Let it cool in the rolled shape.
7. While the cake is cooling beat the cream, divide it into 2. Mix the lemon curd into half and 1 tablespoon of icing sugar in the other.
8. Unroll the cooled cake and evenly spread the lemon curd/cream to the edges. Roll back up and transfer to a serving plate. Spread the remaining half of the whipped cream all over the roll.
9. Decorate with the mixed fruits around the edge and then a small row of fruit down the top middle. Adorn with the mint leaves, gold flake and a dusting of icing sugar.
10. Chill until ready to serve. I like to take it from the refrigerator about 45 minutes before serving as the flavours are more forward when the cake not cold.
Serves 8
2. Beat the egg whites in a large bowl until soft peaks form, do not overheat. Set aside.
3. In a separate bowl, beat the yolks until light and lemon coloured, slowly pour in the hot water, the the sugar and lemon, beating the entire time, about 5 minutes.
4. Sift the flour, cornstarch and baking powder together and set aside. Take about 1/4 of the beaten egg whites and fold into the yolk mixture, this will lighten the batter, then gently fold in the remaining whites followed by the dry ingredients. Do not be vigorous as you don’t want to deflate the whites.
5. Pour the batter into the prepared pan and smooth evenly. Bake for 12-15 minutes or until light and golden.
6. Lay the kitchen towel on your work surface, dust lightly with icing sugar, not a lot, just a dusting. Invert the warm sponge onto the towel and gently roll up. It must be done warm to avoid cracking. Let it cool in the rolled shape.
7. While the cake is cooling beat the cream, divide it into 2. Mix the lemon curd into half and 1 tablespoon of icing sugar in the other.
8. Unroll the cooled cake and evenly spread the lemon curd/cream to the edges. Roll back up and transfer to a serving plate. Spread the remaining half of the whipped cream all over the roll.
9. Decorate with the mixed fruits around the edge and then a small row of fruit down the top middle. Adorn with the mint leaves, gold flake and a dusting of icing sugar.
10. Chill until ready to serve. I like to take it from the refrigerator about 45 minutes before serving as the flavours are more forward when the cake not cold.
Serves 8
Copyright (c) Caren McSherry 2002
