Rolled Blackberry and Cream Cake

Photo by Samantha Seneviratne
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 410 calories
    • Fat 26 g (15 g saturated fat)
    • Cholesterol 215 mg
    • Sodium 270 mg
    • Protein 8 g
    • Carbohydrate 37 g
    • Sugar 21 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 95 mg

This simple cake looks impressive, but the components are forgiving—feel free to swap out the blackberries for any ripe, summer fruit that you have on hand.


  1. Check Cake:
  2. Check 4 tablespoons unsalted butter, melted and cooled, plus more for the pan
  3. Check 1 cup all-purpose flour
  4. Check 1 teaspoon baking powder
  5. Check ½ teaspoon salt
  6. Check 6 large eggs, separated
  7. Check ¼ cup plus ⅓ cup sugar, divided
  8. Check Confectioners’ sugar, for dusting
  9. Check Filling:
  10. Check 2 cups fresh blackberries, halved if large
  11. Check 1 tablespoon granulated sugar
  12. Check cups heavy cream
  13. Check 3 to 4 tablespoons confectioners’ sugar, sifted, plus more for dusting


  1. Make the cake: Heat the oven to 350° F. Butter a 13-inch by 18-inch rimmed baking sheet. Line sheet with parchment and butter the parchment.
  2. In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, beat the butter, egg yolks, and cup water on high until lightened, about 2 minutes. Gradually add ¼ cup sugar. Continue to beat until light and fluffy, about 3 minutes.
  3. With an electric mixer, beat the egg whites in a large bowl until frothy. Gradually add the remaining cup sugar. Increase speed to high and continue to beat until whites form stiff, glossy peaks, about 4 minutes.
  4. Sift the flour mixture into the egg yolk mixture and stir to combine. Add 1 cup of the egg white mixture into the egg yolk mixture to loosen it, then gently fold in the remaining egg whites. Transfer the batter to the prepared baking sheet and smooth the top. Bake until the center of the cake bounces back when pressed gently, about 15 to 18 minutes.
  5. Meanwhile, lay a clean kitchen towel on a work surface and dust generously with confectioners' sugar. As soon as the cake comes out of the oven, invert it onto the prepared towel. With the short side facing you, roll the warm cake and the towel into a cylinder. Transfer to a rack and let cool completely.
  6. In a small bowl, combine the blackberries and granulated sugar. Set aside. In a medium bowl, combine the cream and confectioners’ sugar and, using and electric mixer, whip to stiff peaks.
  7. To assemble, unroll the cooled cake. Spread the whipped cream evenly over the surface. Drizzle with the blackberries and their juices. Spread the berries and the cream together to combine, then roll the cake up again without the towel. Transfer cake to a plate, dust with confectioners sugar, slice, and serve.