Fruit-Filled Roulade with Whipped Cream
Ingredients:
For the Sponge Cake:
4 large eggs
100g (1/2 cup) granulated sugar
100g (3/4 cup) all-purpose flour
1 tsp vanilla extract
Pinch of salt
For the Filling:
1 cup heavy cream
1-2 tbsp powdered sugar (adjust to taste)
1 tsp vanilla extract
For the Topping and Decoration:
Fresh fruit (e.g., strawberries, kiwi, orange slices, blueberries, raspberries)
Fruit syrup or honey (optional, for drizzling)
Fresh mint leaves (optional)
Icing sugar (for dusting)
Instructions:
Make the Sponge Cake:
Preheat your oven to 180°C (350°F). Line a 10x15-inch (or similar size) baking tray with parchment paper.
Beat the eggs and sugar together in a bowl until pale and fluffy, about 5 minutes.
Sift the flour and salt into the egg mixture and fold gently until well combined.
Pour the batter into the prepared baking tray and smooth it out evenly.
Bake for 10-12 minutes or until the cake is golden and springs back when pressed lightly.
Once done, remove from the oven and immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel while it’s still warm. Let it cool completely.
Prepare the Whipped Cream Filling:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Assemble the Roulade:
Once the sponge cake is cool, gently unroll it.
Spread a generous layer of whipped cream over the cake, leaving a small border at the edges.
Roll the cake back up, this time without the towel, to form the roulade.
Decorate and Serve:
Place the roulade on a serving plate.
Top with fresh fruit slices such as strawberries, kiwi, orange, blueberries, and raspberries.
Drizzle with fruit syrup or honey for extra sweetness, if desired.
Garnish with mint leaves and dust with icing sugar for a finished look.
Enjoy your fruit-filled roulade with whipped cream!
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