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Berry swiss roll

Light, fluffy vanilla sponge rolled with a dreamy berry cream filling, topped with a tangy berry cream cheese glaze, freeze-dried raspberries, and Easter egg decor. A showstopper perfect for spring or your Easter table!
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Course Dessert

Ingredients
  

For the Vanilla Sponge:

  • 4 large eggs room temperature
  • ¾ cup 150 g caster sugar
  • 1 tsp vanilla extract
  • ¾ cup 90 g cake flour, sifted
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp milk
  • Icing sugar for dusting
  • For the Berry Cream Filling:
  • 1 cup 250 ml heavy cream
  • 2 tbsp icing sugar or to taste
  • 1 tsp vanilla extract
  • ⅓ cup mixed berries fresh or frozen, lightly mashed
  • Optional: 1 tbsp freeze-dried berry powder for more flavour

For the Berry Cream Cheese Glaze:

  • 100 g cream cheese softened
  • 1 cup icing sugar sifted
  • 2 tbsp berry purée or berry syrup
  • 1 tbsp milk if needed to thin it out

To Decorate:

  • Freeze-dried raspberries crushed
  • Easter eggs

Instructions
 

Make the Sponge:

  • Preheat oven to 180°C. Line a 30x40 cm jelly roll pan (or baking tray with a lip) with baking paper.
  • In a stand mixer or with a hand mixer, beat the eggs and sugar until pale and tripled in volume (about 6–8 minutes).
  • Add vanilla. Gently fold in the sifted flour, baking powder, and salt in batches.
  • Add the milk and fold until smooth.
  • Pour batter into the pan, spreading evenly. Bake for 10–12 minutes or until springy to the touch.
  • Dust a clean kitchen towel with icing sugar. Invert the cake onto the towel and peel off baking paper. Roll up gently (with the towel inside) and let it cool completely.

Make the Berry Cream:

  • Beat the cream with icing sugar and vanilla until soft peaks form.
  • Fold in the mashed berries and freeze-dried powder (if using).
  • Once the cake is cool, unroll it and spread the cream filling evenly.
  • Gently roll it back up (without the towel). Chill in the fridge for at least 30 minutes.

Make the Glaze:

  • Beat cream cheese until smooth. Add berry purée and icing sugar.
  • Mix until silky. If it’s too thick, add a touch of milk.
  • Spoon or drizzle over the top of the rolled cake.

Decorate:

  • Sprinkle with freeze-dried raspberries and top with Easter eggs.
Keyword dessert, easter, swiss roll