What a fun recipe! I had never made a cake-roll/roulade before attempting this a couple weeks ago and to be honest, I was a little wary about my ability to pull it off. Certainly there had to be some trick that would take at least a few tries before one could successfully roll a cake without it cracking and breaking apart! But no – on my first attempt it came out perfectly and was surprisingly simple.
The cake batter is a little fussy, as you’ve got to whip the eggs and then fold that into the batter to achieve the soft, light, delicate cake that will roll without breaking.
Once that part is out of the way, however, it is smooth sailing. The cake only takes about 10 minutes to bake in a shallow pan.
The cake is then immediately overturned onto a kitchen towel that has been liberally dusted with powdered sugar.
And then, with the cake still hot from the pan, it is rolled with the towel.
The cake then cools in its rolled state. It will need to be unrolled in order to be filled with the blackberry “fool” (blackberries and sweetened whipped cream) but cooling it this way seems like the key to keeping the cake from breaking when it is finally assembled with the filling.
I miss summer produce so much! These blackberries were very sour on their own, and god knows how far they had to travel to get to Laramie in February, but I couldn’t resist them when I saw them in the store. Frozen berries just aren’t the same.
The blackberries are mashed up and gently folded into the sweetened whipped cream.
Once cooled the cake is unrolled and the blackberry filling is spread evenly over the inside.
Then the cake is carefully rolled back into a log except this time the towel only wraps the very exterior at the end. The log, wrapped in the towel, is placed in the refrigerator for several hours to set. A final dusting of powdered sugar adds the finishing touch.
The roulade is sliced and looks so impressive – it appears much more complicated than it actually is!
The cake and the filling are both very light and delicate. This would be a lovely dessert on a summer evening or something light to serve at a baby shower with iced tea. It’s soft and sweet and not at all filling. Other kinds of berries could be easily used instead of blackberries.
There is another recipe in MSBH for Mocha Roulade and I cannot wait to try it.