Rolled Cake with Mixed Berries
To ensure the cake will be easy to roll, smooth the batter as evenly as possible in the pan and then bake the cake until lightly browned but not dry. Once the cake has cooled, place it, still attached to the parchment paper, on a second piece of parchment, cake side down, and peel off the parchment. Spread the filling evenly over the cake. With a long side toward you, roll the edge of the cake onto itself, moving your hands carefully from one end of the side to the other to keep the roll even. Using both hands, continue to roll the cake into a cylinder.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggs, separated, plus 2 whole eggs, at room temperature
- 1/3 cup plus 1 Tbs. granulated sugar
- 1/4 cup cake flour, sifted
- 1 3/4 cups heavy cream
- 3/4 cup crème fraîche
- 1 cup mixed berries, such as whole raspberries, blackberries or blueberries, or sliced strawberries, plus 15 whole or sliced berries for garnish
- 1 Tbs. confectioners’ sugar