A very traditional roulade cake served with a berry sauce for added freshness.
By Kalle Bergman – Photo by Mads Damgaard
Many people would probably traditionally associate roulade cakes (or Jelly Rolls) with a visit to Grandmas house, and rolled cakes are abundant in horrible versions in supermarkets all across the world at discount prices.
I personally think this is a shame, because baked light and airy and served with a sauce from fresh berries it would just be wrong to archive it under ”old fashioned and boring”.
PrintRoulade Cake with Berry Sauce
- Total Time: 40 minutes
- Yield: 15 1x
Description
A traditional jelly roll with a berry sauce for added freshness
Ingredients
Scale
Cake
- 2 Free range eggs
- 2/3 Cup of sugar
- 1 Cup of flour
- 1 1?2 Teaspoons of baking powder
- 1 Tablespoon of cold water Icing sugar for decoration
Strawberry filling
- 1 1?4 Cups of jam sugar 30 Oz of strawberries
Berry Sauce
- 16 Oz of fresh berries 1?2 Cup of icing sugar 1?2 Lemon
Instructions
- Line a pan with waxed paper, coat with cooking spray and preheat oven to 450 F°
- Beat eggs and sugar until light. Stir flour and baking powder together in a large mixing, then add tablespoon of cold water and blend. Fold in egg mixture and spread batter evenly in pan. Bake for about 5 minutes until it bounces back when touched. Turn pan upside down and release the cake onto damp cloth.
- Rinse and trim the strawberries. Mix strawberries and sugar in a large saucepan and heat slowly for 15 minutes. Shake the pan gently every once in a while, but do not stir it. Remove any foam.
- Remove jam from heat and leave to rest for 15 minutes or until it has cooled down.
- Spread jam across the cake, and roll up. Sprinkle the outside with icing sugar.
- Rinse and blend fresh berries together with icing sugar and lemon in a blender.
- Cut cake into 2 inch slices, and serve one slice of rolled cake surrounded by a little berry sauce on each plate.
- Prep Time: 15 mins
- Cook Time: 25 mins
This reminds me of cakes I used to have as a child!! Thanks for the recipe!!
I do not see what size pan to use? Did I miss it? Looks delish.
Red Velvet and Coconut Layer cakes are what remind me of my Grandma. In the south layer cakes are a source of pride. I didn’t even know what a roulade was until I was in my twenties and then of course I had to make one! Delicious. Lucky is the person who has a Grandma who made this cake for them.
Roulade cakes actually do remind me of my grandma, she used to bake these all the time. I agree about horrible store bought versions. Lovely recipe!