Mary Berry Raspberry Roulade
Mary Berry Raspberry Roulade is a rolled sponge cake made without flour, relying on whipped eggs for structure and lightness. Once baked, the sponge is rolled with whipped cream and raspberries, creating soft layers that slice beautifully. The result is airy, flexible, and melt-in-the-mouth rather than dense or cakey.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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Eggs – 4 large
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Caster sugar – 125 g
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Vanilla extract – 1 teaspoon
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Double cream – 300 ml
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Fresh raspberries – 200 g
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Icing sugar (for dusting) – 1 tablespoon
Instructions
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Prepare the tin – Line with baking parchment and preheat the oven to 180°C (160°C fan).
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Whisk eggs and sugar – Beat until thick, pale, and able to hold a ribbon on the surface.
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Add vanilla gently – Fold in carefully to keep the mixture airy.
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Bake the sponge – Pour into the tin, level lightly, and bake for 8–10 minutes until just set.
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Turn out while warm – Invert onto a sugar-dusted parchment sheet and peel off the lining.
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Roll carefully – Roll the sponge with parchment inside and leave to cool fully.
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Fill and finish – Unroll, spread whipped cream, scatter raspberries, then re-roll gently.
Find it online: https://maryberrycooks.co.uk/mary-berry-raspberry-roulade/