A classic genoise cake is elevated for summer with fresh mixed berries and lemon zest folded into a tangy whipped creme fraiche and rolled for a fun and refreshing dessert.
I know that I said that the beginning of this blog expedition that I really don’t bake too much. And I definitely don’t like making cakes. At all. Let me tell you a little story. When the hubby and I first started dating, I decided that I wanted to make a cake for his birthday. And I wanted to make a red frosted cake. And I wanted to make a Beatles themed one. Well long story short, he ended up with a pink frosted cake and some weird chocolate decorations and I was in a puddle of tears when he came to see it. So I really don’t like making cakes.
Believe me when I tell you that this cake recipe I’m about to share with you is easy to make! And with it being a bajillion degrees outside, you won’t have to heat your house up for too long. I was inspired by this recipe in a Williams & Sonoma Cake book my hubby gave me for a Christmas present a few years ago (he admitted to me that it was more of a gift for him than me). As I read the recipe, I noticed that the cake base was a genoise and the filling was a delicious whipped creme fraiche. Of course I had to add my own little spin to it.
Now the base of this cake is called a Genoise. Weird French words again, I know. As we all know, not all cakes are created equal; except if you use Betty Crocker, which I will admit, Betty and I go a long way (again, I don’t do cakes). Genoise is a type of French cake that is super fluffy, eggy, and spongey. And spread out like this, it’s reminiscent of German Pancakes.
The key to making a good Genoise cake is to keep your eggs super airy by incorporating air into the eggs properly. You also don’t want to over-fold the egg mixtures as that will deflate all the air out of them. Also, DON’T BEAT THE PAN ON THE COUNTER BEFORE PUTTING THE CAKE IN THE OVEN!!! Do these few things and you’ll have a beautiful Genoise.
Now this cake doesn’t bake for very long, a total of 8 minutes! What?! I know! The key to this is baking at a super high temperature (425 degrees) for a short amount of time.Perfect for summer right! But keep an eye on your oven as some ovens cook faster than others. You want a beautiful yellow to your cake, the inside will be a light brown so no worries about that .
I love how well lemon zest accompanies berries in the summer, so I love adding it to this whipped creme fraiche. It just ties all of the flavors together nicely. As we all saw how nicely adding lemon zest to berries ended up in the Mixed Berry Compote recipe, I would highly suggest adding the zest of one lemon into the filling. It’ll sing the songs of summer in every bite.
One more tip before I walk you through this recipe, let this cake completely cool before adding the filling. It won’t take too long as this cake is really thin so that you’re able to roll it easily. You don’t want to deflate any air that was whipped into the cream with the cake still being warm.
Give this recipe a whirl and let me know how you like it! We brought this Rolled Summer Berry Cake to a game night just the other day and it was a hit! Also, go buy this Cake book that gave me the inspiration for this summer cake!
What are some of your favorite summer time desserts?
- 5 each Eggs whole
- 4 ounces Sugar
- .75 ounces butter
- 1 tsp vanilla extract
- 4 ounces cake flour
- 1 3/4 cup Heavy Cream
- 3/4 cup sour cream
- 1 1/2 cups mixed berries if using strawberries, slice thin
- 3 tablespoon powdered sugar
- 1 each lemon zested
Over a double boiler, combine eggs and sugar and whisk until egg mixture reaches 105-113 degrees Fahrenheit.
Using a mixing bowl with a whisk attachment, pour egg and sugar mixture into bowl and beat on medium speed with whisk for 12-15 minutes, or until cool.
Reserve 1/8 of egg mix and gently mix in melted butter and vanilla extract.
Using a fine strainer or flour sifter, sift cake flour, in batches, over the egg mix and gently fold in until all flour has been incorporated into egg. Then gently re-incorporate the small egg mix with the butter and vanilla into the flour egg mix.
Preheat the oven to 425 degrees and line a large baking sheet with parchment paper. Pour cake batter into lined pan and bake for 8 minutes.
Pull baked cake from oven and let cool on a wire rack.
Remove cake from sheet pan and allow to cool completely.
In a mixing bowl with a whisk attachment, combine heavy cream, sour cream, and powdered sugar and whisk until stiff peaks form, about 5 minutes. Remove 1/3 of whipped cream from the bowl and place in a Ziploc baggie fitted with a star tip. Gently fold in lemon zest and berries into whipped cream in the bowl.
Trim edges of cake for a clean finish.
Spread cream and berry mix on to cake, leaving a boarder around the edges.
Gently roll cake in order for a spiral to form. Trim the ends of the cake.
With the Ziploc bag and star tip, pipe cream on top of the cake. Garnish with fresh berries and serve.
- If you don't have a pastry bag on hand, use a Ziploc baggy to hold the whipped cream in. Cut a corner off in order to pipe the whipped cream. To make filling the bag easier, place the baggy in a cup and fill.
- This recipe calls for cake flour. Cake flour is milled differently than All-Purpose flour, so for best results, use cake flour.