Even on a rainy, rather chilly weekend, Spring fever still caught me. My nail color went from a midnight blue to a lively, fresh pink, my kitchen is decorated with lavender colored tulips, and I even got some of my Spring cleaning and organizing done! Inspired by all things Spring, I decided to make a quick, German sponge cake, rolled up and filled with a divine berry-rich whipped cream frosting. The lemon flavor in the sponge cake adds a refreshing scent, while the berry whipped cream is rich, yet airy.

This would be a perfect cake to serve for afternoon tea on a Sunday, but would make a great after-dinner-dessert or birthday cake as well. Try this recipe and let me know what you think! And if you love German food like I do and want to be in the loop on future giveaways (I am giving away quite a few more WÜSTHOF knives this year!), PLEASE SUBSCRIBE at the bottom of this post! ???? Danke! ❤️‍


Ingredients for 1 cake:

  • 5 eggs
  • 1/2 c sugar
  • 1/2 c & 2 Tbsp flour
  • 1/4 c corn starch
  • 1/4 tsp baking powder
  • zest of 1 lemon
  • salt
  • 12 oz of berries (I used  6 oz strawberries, 3 oz blackberries and 3 oz raspberries)
  • 7 oz of strawberry jam
  • 14 oz heavy whipping cream
  • 1/2 powdered sugar
  • 1 tsp vanilla extract
  • powdered sugar for dusting

Method:

  1. Preheat oven to 390 degrees F and prep a baking sheet with parchment paper.
  2. Separate the egg whites from the yolks, placing the whites in a large bowl and the yolks in a smaller bowl.
  3. Add a pinch of salt to the egg whites and beat until almost stiff.
  4. Add about 3/4 of the sugar and continue beating until stiff.
  5. Beat the egg yolks with the remaining sugar and lemon zest until creamy.
  6. Mix together the flour, corn starch and baking powder and add to the egg whites along with the egg yolk-sugar mixture, folding it carefully into the egg whites.
  7. Spread the batter onto the parchment-lined baking sheet and bake for 10 minutes or until golden yellow.
  8. Sprinkle sugar onto a kitchen towel and flip the sponge cake onto the kitchen towel, leaving the parchment paper on top. Let cool.
  9. Wash the berries and finely dice 3/4, pureeing the remaining 1/4.
  10. Add together whipping cream, sugar and vanilla and whip the cream until almost stiff.
  11. Add the puree and mix until completely stiff.
  12. Fold in the diced berries and move to the fridge to stay cool.
  13. If the cake is cooled, carefully remove the parchment paper.
  14. Heat the jam in 20 second increments in the microwave until warm, and brush onto the cake. Allow to cool.
  15. Spread the berry-whipped cream onto the jam layer, leaving some room at the top edge, so that the mixture will not squeeze out when rolling the cake.
  16. Using the kitchen towel, carefully roll the sponge cake, applying even, light pressure.
  17. The cake can now be garnished with more whipped cream on the outside and more fresh berries or you can dust it in powdered sugar like I did.
  18. Guten Appetit!

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