Berry Vanilla Cake Roll with Mascarpone Filling Recipe

Ingredients

Berry Filling

• 6 tbsp (78g) sugar
• 1 1/2 tbsp cornstarch
• 1 tbsp water
• 1 tbsp fresh lemon juice
• 1 1/4 cup (167g) chopped strawberries
• 1 1/4 cups (162g) blueberries
• 3/4 cup (84g) raspberries

Vanilla Cake Roll

• 1 cup (130g) all-purpose flour (measured accurately)
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, divided
• 3/4 cup (155g) granulated sugar
• 5 tbsp (72g) sour cream
• 1/4 cup (56g) unsalted butter, melted
• 1 tsp vanilla extract

Mascarpone Whipped Cream Filling

• 3/4 cup (180ml) heavy whipping cream, cold
• 1/4 cup (29g) powdered sugar
• 3/4 tsp vanilla extract
• 4 oz (112g) mascarpone cheese, cool but not too cold

Additional for Decorating

• Powdered sugar
• Whipped cream
• Fresh berries

Instructions

1. Add the sugar and cornstarch to a medium-sized saucepan and whisk together until no lumps remain. Add the water and lemon juice and stir together.
2. Heat over medium heat until the sugar begins to melt, then add the berries. Stir to coat with the sugar mixture. Continue cooking until the berries start to soften and release their juices. Use a spatula to gently mash the berries a bit.
3. Continue cooking for about 3-4 minutes until the juices begin to thicken. Remove from heat and pour the mixture into a bowl. Refrigerate until cool; the filling will thicken more as it cools.
4. Preheat the oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper, ensuring the parchment extends at least an inch above all sides to help lift the cake later.
5. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
6. In a large bowl, whisk together the egg yolks and granulated sugar until thick and well combined. Add sour cream and whisk until the mixture thins out. Stir in melted butter and vanilla extract until well blended.
7. Gently whisk the dry ingredients into the wet mixture until just combined; the batter may be slightly lumpy. Set aside.
8. In a clean large mixer bowl, beat the egg whites on high speed until stiff peaks form.
9. Fold about one-third of the whipped egg whites into the batter to loosen it, then gently fold in the remaining egg whites until fully incorporated.
10. Spread the batter evenly in the prepared pan. Bake for 12 minutes or until the cake springs back to the touch and a toothpick inserted comes out clean.
11. Immediately lift the cake out of the pan using the parchment paper and place it on the counter. While still hot, carefully begin rolling the cake from the shorter edge using the parchment paper to help.
12. Let the cake cool completely rolled up. To prevent cracking, unroll and reroll it gently several times over about 1 to 1 1/2 hours as it cools.
13. In a large bowl, whip the cold heavy cream, powdered sugar, vanilla extract, and a pinch of salt on high speed until it starts to thicken. Add mascarpone cheese and whip on low until stiff peaks form.
14. Unroll the cooled cake carefully, loosening any stuck areas with an offset spatula or similar tool.
15. Evenly spread the chilled berry filling over the unrolled cake, leaving about ½ inch on the long edges and 1-2 inches on the short edges for easier rolling.
16. Pipe the mascarpone whipped cream on top of the berry filling for even coverage, then gently spread as needed to create a smooth layer.
17. Roll the cake back up tightly without the parchment paper. Remove any filling squeezed out of the sides with a spatula.
18. Wrap the rolled cake tightly in plastic wrap with the seam down and refrigerate for at least 1 hour to firm up or overnight if prepping in advance.
19. Remove plastic wrap and place on a serving platter. Dust with powdered sugar, then decorate with whipped cream swirls and fresh berries as desired.
20. Cover and refrigerate the cake roll until ready to serve. Best consumed within 3-4 days.

Notes

• Use mascarpone cheese when it is cool but softened to allow smooth incorporation without lumps and to avoid a watery whipped cream.
• To soften mascarpone, stir gently before adding to the whipped cream if needed.
• Re-rolling the cake several times during cooling helps prevent cracking by maintaining elasticity.
• If you don’t have a piping bag for the whipped cream, a Ziplock bag with a corner snipped off works well.
• Ensure accurate measurement of flour to achieve a tender, light sponge.