This week, SMiLes by Meg was in Philadelphia! Often, new kitchens can be frustrating to bake in (largely because I firmly believe where I keep things are the only places where those things belong), but this weekend’s kitchen was a dream.
Big island, lots of counter space, all of the devices I could need… and yet I still managed to struggle. This was one of those weeks where I probably should have just changed course and made a trifle.
But I pushed through anyways, and people were politely complimentary of the appearance, though I know it looked a bit like a mush pile. Trifle would have been more visually appealing.
I’m blaming my own confidence going in. I’m usually very afraid that a cake will get stuck in a pan. I usually overspray things. And yet this time I was sure (and told my host as much) that I could make a roll cake no problem. I’d succeeded in the past, what could go wrong?
So I started. First, beat the eggs with a hand mixer on medium speed for about 5 minutes, until foamy and pale yellow. Next, add the sugar and beat for another 2 minutes. Beat in the vegetable oil, baking powder, salt, and vanilla extract. Beat in the flour on low speed until just combined (you could stir it in if you’re more comfortable with that). Pour the batter into a 10×15 inch roll pan lined with aluminum foil and sprayed with cooking spray.Bake at 350°F for 10 to 15 minutes until golden and it springs back to touch.Here was my mistake – I couldn’t see into the back of the oven and was too lazy to pull out the pan, so I didn’t notice how brown the back got. Also, you can see my finger indents – I pressed a bit too hard.
The result? When I flipped the cake onto a towel sprinkled with confectioners sugar, it looked like this:I decided it was rectangular enough, and rolled it up starting at the small side, allowing to cool completely.To make the filling, first beat the cream cheese and sugar until smooth. Then add the vanilla extract and beat to combine. Next, add the heavy cream slowly, while beating on low speed, to incorporate. Increase to medium-high speed and beat until stiff peaks form. Side note: how cool is that measuring cup? It was like a beaker with a spout!
Next, when the cake is cool, roll it out and spread with some of the filling. Sprinkle with a variety of berries cut into smallish pieces.Roll back up starting at the same small end and wrap in tinfoil. Chill until ready to serve.At this stage, it almost looks like I got away with it!When you’re about to serve, spread the outside with the filling and decorate with some more berries.
Cut into slices to see the spiral. My spiral did not really appear to be a spiral. Regardless, it will taste light and summery, I promise.
Berries and Cream Roll Cake
- 3 eggs
- 3/4 cup sugar
- 1 tablespoon vegetable oil
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup flour
- confectioners sugar
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups cold heavy cream
- 1 pound mixed berries
- First, beat the eggs on medium speed of a hand mixer in a large bowl for 5 minutes until pale yellow and foamy.
- Add the sugar and beat an additional 2 minutes on medium speed.
- Beat in the vegetable oil, baking powder, salt, and vanilla extract.
- Beat in the flour on low speed until just combined.
- Pour the batter into a 10×15 inch roll pan lined with aluminum foil and sprayed with cooking spray.
- Bake at 350°F for 10 to 15 minutes until golden and springs back when touched.
- Immediately flip the cake onto a clean kitchen towel sprinkled with 1/4 cup of confectioners sugar. Roll from the short edge and allow to cool completely.
- To make the filling, beat the cream cheese and sugar on medium speed until smooth and creamy.
- Beat in the vanilla extract to incorporate.
- With the mixer on low, beat in the heavy cream until incorporated. Increase the speed to medium high and beat until stiff peaks form.
- Unroll the cake and spread with filling. Sprinkle with the berries cut into small pieces. Roll the cake back up and wrap in plastic wrap. Chill.
- When ready to serve, frost the outside of the cake with the filling and decorate with remaining berries.