How to Make Berry Cream Roulade

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How to Make Berry Cream Roulade Recipe
27 Steps
Ingredients
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1

Preheat your oven to 160°C/320°F.

2
Get your Swiss roll pan ready. Or just any flat surfaced baking pan with a slight hide side.

Get your Swiss roll pan ready. Or just any flat surfaced baking pan with a slight hide side.

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3
The line the base with parchment paper.

The line the base with parchment paper.

4
Beat eggs and sugar in your mixing bowl with the whisk attachment for 5 minutes or until sugar is dissolved and mixture is thick and creamy.

Beat eggs and sugar in your mixing bowl with the whisk attachment for 5 minutes or until sugar is dissolved and mixture is thick and creamy.

5
Thick, pale and creamy!

Thick, pale and creamy!

6
Next you want to sift the corn flour, custard powder, cream of tartar and baking soda. You could do this in a separate bowl but doing it on the parchment paper is just easier.

Next you want to sift the corn flour, custard powder, cream of tartar and baking soda. You could do this in a separate bowl but doing it on the parchment paper is just easier.

7
Place the sieve over the bowl of the beaten egg and sugar, and sift the flour mixture again.

Place the sieve over the bowl of the beaten egg and sugar, and sift the flour mixture again.

8
Done! Now you wanna fold this with a spatula.

Done! Now you wanna fold this with a spatula.

9
Be gentle cause you don't want to deflate the air in the mixture.

Be gentle cause you don't want to deflate the air in the mixture.

10
Pour the batter into the pan and make it smooth and even as possible. Bake for 12-14 minutes.

Pour the batter into the pan and make it smooth and even as possible. Bake for 12-14 minutes.

11
Done! It shouldn't develop too much colour but cooked all the way through. Let it cool for 10-20 minutes.

Done! It shouldn't develop too much colour but cooked all the way through. Let it cool for 10-20 minutes.

12
Now on a clean work surface, place a piece of parchment paper, the same size as the Swiss roll pan.

Now on a clean work surface, place a piece of parchment paper, the same size as the Swiss roll pan.

13
Sift the icing sugar all over the parchment paper.

Sift the icing sugar all over the parchment paper.

14
Now we're going to turn over the cake on the sugared paper.

Now we're going to turn over the cake on the sugared paper.

15
Success. Hahaha.

Success. Hahaha.

16
Peel away the parchment paper.

Peel away the parchment paper.

17
Do it slowly and it'll be all good.

Do it slowly and it'll be all good.

18
Then whip your heavy cream along with the icing sugar (one tbsp at a time) and vanilla extract till they form stiff peaks.

Then whip your heavy cream along with the icing sugar (one tbsp at a time) and vanilla extract till they form stiff peaks.

19
Get your jams of choice; you can choose anything really. I chose strawberry and blueberry. You could use apricot, raspberry, blackberry, anything!

Get your jams of choice; you can choose anything really. I chose strawberry and blueberry. You could use apricot, raspberry, blackberry, anything!

20
Pop them in the microwave for around 30 seconds to loosen them up a little, for easier spreading.

Pop them in the microwave for around 30 seconds to loosen them up a little, for easier spreading.

21
I laid out alternate jams on my cake.

I laid out alternate jams on my cake.

22
Then just smear and spread them.

Then just smear and spread them.

23
Place the whipped cream on the cake.

Place the whipped cream on the cake.

24
And spread it out as even as possible.

And spread it out as even as possible.

25
Then with the edge closest to you, roll sponge gently from long side to enclose filling.

Then with the edge closest to you, roll sponge gently from long side to enclose filling.

26
Till the end!

Till the end!

27
DONE! Enjoy! Check me out on instagram! @farahvaz

DONE! Enjoy! Check me out on instagram! @farahvaz

Ingredients

CAKE 
3 Eggs 
½ Cups Sugar 
½ Cups Corn flour 
1 Tablespoon Custard powder 
1 Teaspoon Cream of tartar 
½ Teaspoons Baking soda 
1 Tablespoon Icing sugar, for dusting 
FILLING 
¾ Cups Heavy cream 
1 Teaspoon Vanilla extract 
3 Tablespoons Icing sugar 
3 Tablespoons Strawberry jam 
3 Tablespoons Blueberry jam 
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