Berries & Cream Swiss Roll
Serves 8
15 mins prep
10 mins cook
120 mins Chilling Time
145 mins total
A light and airy vanilla sponge Swiss roll filled with a cream cheese filling and berry sauce. This beautifully delicate dessert is perfect for so many occasions.
Vanilla Sponge
Berry Sauce
Cream Filling
Preheat your oven to 350°
Grease and line a jelly roll pan or rimmed baking sheet with parchment paper
Make the vanilla sponge…
Place the egg whites and yolks in separate bowls
Use an electric hand mixer to whip the egg whites to soft peaks, add 1/4 cup of granulated sugar and continue whipping on medium high speed until stiff glossy peaks form
Add 2 tablespoons of vegetable oil, 1 teaspoon of vanilla extract and the remaining 1/4 cup of granulated sugar in with the egg yolks and use the electric hand mixer to whip until creamy and pale yellow in color
Gently fold the egg whites into the egg yolk mixture a little at a time until mostly combined
Sift 3/4 cup of cake flour into the mixture and fold gently until evenly distributed
Spread the batter evenly over the prepared pan and bake in a 350° oven for 11-12 minutes
While the cake is baking, generously dust a clean, dry kitchen towel with confectioners sugar
Once the cake is baked, invert it onto the confectioners dusted towel, remove the parchment paper and generously dust the other side with confectioners sugar
Carefully roll the cake up with the towel starting on the short side and transfer the cake onto a cooling rack to cool to room temperature
Make the berry sauce…
Add 6 ounces of berries, 2 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, 2 teaspoons of fresh lemon zest, 2 teaspoons of water, 2 teaspoons of fresh lemon juice and 1 tablespoon of cornstarch a saucepan over medium heat
Bring to a simmer and simmer stirring occasionally for about 3 minutes or until thickened
Mash the berries down into a sauce texture
Transfer into a bowl and chill until we are ready to assemble the cake
Make the cream filling…
Add 8 ounces of softened cream cheese, 1/3 cup of confectioners sugar and 1 teaspoon of pure vanilla extract into a bowl and use and electric hand mixer to beat until fully combined
Add a cup of heavy cream a little at a time, continuing to mix until the mixture is thick and creamy with a stiff consistency
Assemble the cake…
Once the cake has cooled to room temperature, gently unroll it and set the towel aside
Spread the most cream filling evenly over the cake leaving a small boarder around the edges without filling (optionally reserve some of the filling for decorating the Swiss roll)
Drop spoonfuls of the berry sauce over the cream filling and use the back of the spoon to spread it evenly over the surface
Reroll the cake and wrap tightly in plastic wrap
Place the wrapped cake on a plate and chill for an hour
Unwrap the chilled Swiss roll and if you reserved any filling for decorating, add or pipe dollops of filling over the top of the roll
Garnish with fresh berries, slice and enjoy
Store leftovers in an airtight container in the refrigerator for up to 3 days
