– 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 servings 1x
Description
This traditional roulade cake is light and airy, rolled with a fresh berry sauce that adds a delightful burst of flavor.
Ingredients
- 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
- 1 1/4 cups of jam sugar
- 30 oz of strawberries, hulled and sliced
- 1 tablespoon of lemon juice
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 450°F (232°C). Line a baking pan with waxed paper and coat it with cooking spray.
- In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy.
- In another bowl, sift together the flour and baking powder. Gradually fold this into the egg mixture, being careful not to deflate the batter.
- Add the cold water and gently mix until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 6-8 minutes or until the cake is golden brown and springs back when touched lightly.
- While the cake is baking, prepare the berry sauce. In a saucepan, combine the strawberries, jam sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens, about 10-15 minutes.
- Once the cake is done, remove it from the oven and immediately turn it out onto a clean kitchen towel dusted with icing sugar. Peel off the waxed paper.
- While the cake is still warm, roll it up with the towel inside. Let it cool completely.
- Unroll the cooled cake and spread a layer of the berry sauce over it. Roll the cake back up, without the towel, and transfer to a serving platter.
- Dust the roulade with icing sugar before serving. Serve slices with additional berry sauce on the side.
Notes
For best results, use fresh strawberries for the sauce. The cake can be stored in the refrigerator for up to 3 days. If you prefer a different berry, raspberries or blueberries can be substituted for strawberries. Ensure the cake is rolled while warm to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 25
- Sodium: 50
- Fat: 2
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
- Cholesterol: 40
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!