Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, berry berry roll cake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

I figured I'd start with my favorite chocolate cake roll, and roll it up like you do a cake roll, and it would just work And because there is nothing better than fresh berries with angel food cake and whipped cream, and it's May, and the whole red, white and blue. Berry Roll Cake coloring and drawing for kids, toddlers No need to roll the cake while hot, this spring-y sponge cake is super pliable and rolls beautifully without cracks!

Berry Berry Roll Cake is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Berry Berry Roll Cake is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have berry berry roll cake using 11 ingredients and 32 steps. Here is how you cook it.

The ingredients needed to make Berry Berry Roll Cake:

1. Take 150 grams ☆ Strawberries (weighed after hulling)
2. Take 40 grams ☆Granulated sugar
3. Make ready 1 dash ☆Lemon juice
4. Take 50 grams ♪Cake flour
5. Prepare 10 grams ♪Cornstarch
6. Prepare 3 Eggs (L size)
7. Make ready 55 grams White sugar
8. Make ready 30 ml Milk (at room temperature)
9. Get 100 ml Heavy cream
10. Prepare 1 tsp Condensed milk
11. Take 5 to 6 Strawberries to roll up with the filling

A berry twist on the classic chocolate Swiss roll cake recipe! Important note: make sure to roll the chocolate cake as soon as you remove it from the oven! Just dust the top of the cake with confectioner's sugar to prevent it from sticking to your kitchen towel. Raspberry roll cake - vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream.

Steps to make Berry Berry Roll Cake:

1. I used a 30cm x 22cm (outside dimensions) sheet cake pan. You can also use a 26cm x 26cm pan.
2. If the pan has a nonstick coating, lightly grease it with butter and refrigerate until you need it. If the pan is not non-stick, line it with a sheet of parchment paper.
3. Cut 150 g of hulled strawberries into quarters, and put them into a small enamelled pan.
4. Sprinkle the strawberries evenly with granulated sugar, mix lightly and leave to macerate for 10 to 15 minutes.
5. As time passes, the strawberries will exude moisture as shown here. Start simmering over medium heat.
6. When it starts to bubble, turn the heat down to low. Some foam (scum) will rise to the surface, but you don't need to remove it.
7. After simmering the strawberries for about 3 minutes, add the lemon juice. Just a small amount, about 1/2 of a small teaspoon, is fine.
8. After simmering for about 5 minutes, you should be able to clear the bottom of the pan when you drag a rubber spatula over it as shown here. When it reaches this stage it's done.
9. Transfer the strawberry mixture to a container, and leave to cool.
10. Make the batter. Put the eggs and sugar in a bowl and beat at high speed with a handheld mixer for 3 minutes, while holding the bowl over a pan of 60°C or so hot water.
11. After 3 minutes, take the bowl off the hot water, and beat at high speed for 4 minutes while slowly turning the mixer in a circle in the batter. The batter will become foamy and light colored.
12. This is the batter when it's been beaten to the soft peak stage. It will be like soft fluffy marshmallow whip.
13. Combine the cake flour and cornstarch, and sift 3 times. Add this in 4 batches to the batter, mixing between additions. (Use the handheld mixer switched off to mix.)
14. When the flours are mixed in, beat on low speed for 30 seconds. We are now done with the handheld mixer. From here on we'll use a rubber spatula.
15. Swirl the milk on the surface of the batter, add half the cooked strawberry puree and mix in quickly, repeatedly scooping the batter up from the bottom.
16. When the puree is mixed evenly into the batter as shown in the step 15 photo, the batter will have less volume than before, but it's not a problem so don't worry!
17. Pour the batter into the prepared cake pan, and tap the bottom of the pan 2 to 3 times on your work surface to remove any big air bubbles. (Don't overdo this!)
18. Bake for 12 minutes in a preheated 180°C oven. If a skewer stuck in the middle comes out clean the sponge is done. Don't overbake.
19. Take the pan out of the oven, and immediately drop it with a bang on your work surface to push out extra steam.
20. Cover tightly with aluminium foil, and flip over the pan with the foil side down onto a cooling rack. Take the pan off the sponge.
21. The sponge will look like this.
22. Cover with a sheet of kitchen parchment paper to prevent the surface from drying out, and leave to cool. Make the sheet of kitchen parchment paper large since it will be used later when rolling up the cake.
23. While the sponge is cooling, make the cream filling.
24. Put the heavy cream in a bowl and whip until creamy. Add the condensed milk and the rest of the strawberry puree, and whip the cream until peaks form.
25. When the sponge has cooled down completely, flip it over again (the side with the strawberry bits will be on the bottom now) and take off the foil. Don't leave the sponge to cool for too long or it may crack.
26. Slice about 2 cm of the edge that will be at the end of the roll diagonally. Cut the fresh strawberries to be rolled into the cake into quarters.
27. Score the sponge in about 2cm intervals. The scores should be about 2mm deep. If you score the roll it will be easier to roll.
28. Spread the cream filling on the sponge as shown, and put on the strawberries. Leave 4cm of the edge that will be at the end of the roll (the edge that was cut) clear of cream.
29. Roll it up from the near side. Wrap up the rolled cake with the end side on the bottom in the kitchen parchment paper, and wrap again in plastic film and leave to rest in the refrigeratorfor 1 hour to finish.
31. A strawberry filled roll cake. It's a sweet and sour cake packed with berries, limited to the strawberry season.
32. ※ If you cut the cake with a warmed knife, and wipe the blade clean of the cream filling after each cut, you can slice the cake very neatly.

Raspberries are my all-time favorite berry, particularly at this time of year - and this cake is stuffed to the brim with my favorite Driscoll's raspberries. Check out the recipe for this berry cake roll that looks impressive but isn't hard to make, brought to you by Evite in partnership with Reddi-wip. Re-roll the cake without the towel. Coconut Cake Roll AKA Coconut Cake Roulade - An Alli Event. If you need a festive dessert for a special occasion, this Coconut Cake Roll is it! · Red Velvet Cake Roll - A moist, spongy red velvet cake coated in powdered sugar and rolled up around a smooth and creamy cream cheese filling.

So that is going to wrap it up with this special food berry berry roll cake recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!