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Cake Roll with Berries Recipe

Cake Roll with Berries Recipe photo by Taste of Home

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“Mom always had fresh-baked desserts like this one for us every week. We all love this cake’s cream filling and fresh strawberries.” —Nancy Kreiser, Lebanon, Pennsylvania

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Cake Roll with Berries Recipe

Prep: 40 min. Bake: 15 min. + chilling

Yield: 10 Servings

40 15 55

Ingredients

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar
FILLING:
1/2 cup all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
BERRIES:
3 cups sliced fresh strawberries
1/4 cup sugar

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine the flour, baking powder and salt; fold into egg mixture. Spread batter into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Meanwhile, for filling, combine flour and milk in a small saucepan until smooth. Cook and stir over medium heat until mixture comes to a boil; cook and stir 2 minutes longer (mixture will be very thick). Transfer to a bowl; press waxed paper onto surface of mixture. Cool completely.
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla and salt. Gradually beat in milk mixture; beat for 5 minutes or until filling is light and fluffy.
Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with confectioners’ sugar. Combine strawberries and sugar; refrigerate cake and berries for 1 hour before serving. Yield: 10 servings.

Nutritional Facts 1 slice with about 1/4 cup strawberries equals 453 calories, 21 g fat (9 g saturated fat), 90 mg cholesterol, 254 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cake Roll with Berries in Taste of Home June/July 2010, p77

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Cake Roll with Berries

Cake Roll with Berries

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Reviewed on Jun. 20, 2011 by meg1pip1

Just Made this for Father's day and got great results from my guests. I did have to make the sponge cake twice because the first time I couldn't get the wax paper off... the second time I used parchment paper greased and floured and it came out great! I added a bit of almond extract to my filling and that added great flavor to it! The milk and flour mixture thickened before it even came to a boil, so I just took off the stove before it got to doughy. I whipped my filling for a long time so it tasted extremely light, not too greasy at all! For sure going to make again!

Reviewed on Apr. 29, 2011 by heather.holdaway

I was disappointed in this recipe. The cake roll did not rise very high (like 1/4") I did not have any problem getting the wax paper off even though the cake was sticky. My filling thickened really fast and was extremely thick but it mixed with the shortening mixture fine. The whole cake did not have much flavor though. Even after adding extra vanilla to the filling it still tasted like paste. My husband and I both prefer a cream cheese type filling instead.

Reviewed on Feb. 06, 2011 by love2cookie

I actually only made the filling from this recipe and used a different sponge cake(orange flavored) but I must've done something wrong. When i mixed the flour and milk in a saucepan it got so thick it was like dough. I thought maybe that was supposed to happen and it would be fine when mixed with the other ingredients. When i put it in the mixer and turned it on for 5 mins it still left the the filling with small chunks. What went wrong? It still tasted delicious(a bit too buttery, will cut in half next time) but still good.

Reviewed on Feb. 05, 2011 by cariley

When I made this the cake roll was tough and didn't unroll well. Also the filling just tasted of shortening, very heavy and greasy. I don't usually have trouble with sponge-type cakes but this one just didn't work.

Reviewed on Nov. 13, 2010 by DoggieMom2

I don't know what the problem is but the cake roll (not the filling) never turns out! I've tried 3 times following the recipe exactly. Each time, the cake sticks to the waxed paper. I've made other cake rolls and this never happens. I will use the filling instructions from this, which is delicious, and use another cake roll recipe.

Reviewed on Jul. 03, 2010 by Idahogem1

I made this dessert to take to my brothers house for dinner. Everyone loved it but agreed that maybe some lemon flavor in the cream or the cake would give it a bigger punch.

Reviewed on Jul. 01, 2010 by DJCOLLINS1122

This really made a hit when I served it to company. The filling was a little labor intensive, but it was worth it. Very smooth and creamy. I think next time I may put blueberries on the cream before I re-roll the cake. Will definitely make this again.

Reviewed on Jun. 09, 2010 by ohiocook

The filling tasted too strongly of shortening and was too much for the amount of cake in the roll. I would halve the filling next time and perhaps cut down on the butter and shortening.