The Cake Slice: Very Berry Roulade


I just made it in under the wire this month. Truth be told, I wasn’t even sure if I would get to making this month’s cake. But…here it is. Isn’t it cute? Well, not sure if a cake can be described as “cute” but who doesn’t love a good jelly roll?!?!

I’ve recently graduated from Casual Baker to Serious Baker. Meaning: I now buy powdered sugar by the truckload – behold the 7 pound bag from Costco.


If I ever break down and buy the 50 pound bag, it’ll definitely be time to lock me up.

So, this month I was torn between a marble cake and this one. Ultimately, I thought this one was more suitable to August – light, airy, loaded with fresh, seasonal berries.


I veered a little off course from Carole Walter’s Very Berry Roulade recipe in Great Cakes by adding lemon zest to the batter and then incorporated whipped cream cheese into the whipped cream to produce a loftier filling with a hint of a cheesecake feel to it. I also folded diced strawberries along with raspberries and blueberries into the filling. Triple Berry Cheesecake Roll would probably be a more suitable name for my version.


This Strawberry Cream Roll recipe is very close to the recipe that I used. The key is to a light sponge is to beat the eggs until they turn thick and lemon colored – a minimum of 5 minutes, sometimes longer. I baked my cake at 350 degrees for about 15 minutes – just until the edges began to slightly brown and pull away from the sides of the pan.


When making a rolled cake, it’s really important to line the jelly roll pan with parchment paper to keep the cake from sticking to the pan. Flip the cake onto a powdered sugar covered cotton dish towel, peel off the parchment, sprinkle the cake with more powdered sugar, then roll it up in the towel and let it sit until completely cool. Piece of cake…and super impressive!

If you’d like to check out what my fellow cake club bakers close to bake this month, click here to see their links:



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7 thoughts on “The Cake Slice: Very Berry Roulade

  1. Emily August 20, 2014 at 9:09 am

    Perfection! Love the size of your sugar bag! Yup, certainly qualifies for the promotion to serious baker!

  2. theninjabaker August 20, 2014 at 1:17 pm

    Sooo beautiful, Amy. I’d say you are definitely a serious baker. Quick question: When you take the cake out of the jelly roll, is it cool? Or do you take it out as soon as it comes out of the oven?

  3. spinthemeal August 20, 2014 at 1:56 pm

    Good question. I flipped the cake over onto the powdered sugar towel as soon as I took it out of the oven. Then, I rolled it right away. That keeps it from cracking. Then just let it cool completely when rolled in the towel.

  4. Sandra Garth August 20, 2014 at 2:12 pm

    This is the essence of summer and I can only imagine how nice this would be in the midst of one our Midwestern winters. Your roll looks absolutely perfect and I like the tweaks you made to the recipe. When you buy sugar, flour, etc in bulk you’re a serious baker. The Michigan Sugar Plant is headquartered about 15 miles from where I live. I’ve been lucky enough to know people that worked there and did buy my sugar in 50lb sacks. The challenge is storing 50 lbs of sugar!

  5. Hazel August 21, 2014 at 4:02 am

    This was a great cake wasn’t it! I veered of recipe slightly too, but no cared. They gobbled it up very quickly! Hazel x

  6. Laura@Baking In Pyjamas August 21, 2014 at 3:22 pm

    How fresh and summery, it looks great Amy!

  7. Anabel August 24, 2014 at 10:32 pm

    Amy this was my first choice….but had a few obstacles and couldn’t make it! I opted for a easier,quicker alternative. But I had never even thought of adding cream cheese to the filling, I bet it was delicious! Ugh! Now I want to make it!

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