Blueberry Cream Roulade


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Preparation info

  • Makes

    8 to 10

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

Sponge cake batter is often baked in a jelly-roll pan to make a flexible cake that can be rolled into a cream-filled roulade. Here’s one of my favorites: vanilla cake with a blueberry cream. You can substitute 2 cups of your favorite berry, but if you use strawberries, they should be diced before measuring.



Blueberry Cream

  • 2 tablespoons orange-flavored liqueur, such as Cointreau
  • 1 tablespoon water
  • 1 envelope ( teaspoons) unflavored gelatin
  • 1 pint fresh blueberries, divided
  • ¼ cup confectioners’ sugar
  • Grated zest of 1 lemon
  • 1 cup heavy cream


  1. To make the cake: Position a rack in the center of the oven and heat to 350°F. Lightly butter a 15½ X 10½-inch jelly-roll pan. Line the bottom of the pan with parchment paper. Flour the buttered sides, tapping out the excess.
  2. Spread the batter for the sponge cake evenly in the pan with an offset metal spatula, being sure to fill the corners. Bake until the center of the cake springs back when pressed, about 15 minutes. Dust a light coating of confectioners’ sugar through a sieve over the top of the cake. Place a clean kitchen towel over the cake. Invert the cake onto a large wire rack or baking sheet to unmold. Carefully peel off the parchment. Using the towel as an aide, starting at a long end, roll up the cake into a thick cylinder. Wrap the cake in the towel and cool completely on the rack.
  3. To make the blueberry cream: Combine the liqueur and water in a small bowl and sprinkle the gelatin on top. Let stand until the gelatin absorbs the liquid, about 2 minutes. Place the bowl in a small saucepan filled with about ½ inch of simmering water and stir until the gelatin is completely dissolved. Remove the bowl from the water. (Or microwave on medium at 10-second intervals, stirring well after each interval, until the gelatin dissolves.) Cool until tepid.
  4. Purée 1 cup of the blueberries with the confectioners’ sugar and lemon zest in a blender. Beat the cream in a medium bowl with a hand-held electric mixer on high speed just until soft peaks form. Still beating, pour the dissolved gelatin into the beaters and whip until the cream is stiff. Fold in the blueberry purée.
  5. Unroll the cooled cake. Spread with the blueberry cream, leaving a -inch border around all sides. Sprinkle with the remaining blueberries. Roll up the cake into its original shape. Wrap the roulade in plastic wrap and refrigerate until the blueberry cream is chilled and set, at least 1 hour.
  6. To serve, sprinkle confectioners’ sugar through a sieve over the top of the roulade. Using a serrated knife, cut on a slight diagonal into thick slices. Serve chilled.

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