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.
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Rolled Summer Genoise Cake

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.

Course Dessert
Cuisine American
Keyword genoise cake, summer berry
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 45 minutes
Servings 14 servings
Calories 214 kcal
Author ijustmakesandwiches

Ingredients

For the Cake

  • 5 each Eggs whole
  • 4 ounces Sugar
  • .75 ounces butter
  • 1 tsp vanilla extract
  • 4 ounces cake flour

For the Filling

  • 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

Instructions

  1. Over a double boiler, combine eggs and sugar and whisk until egg mixture reaches 105-113 degrees Fahrenheit.

    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.
  2. 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.

    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.
  3. Reserve 1/8 of egg mix and gently mix in melted butter and vanilla extract.

    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.
  4. 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.

    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.
  5. 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.

    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.
  6. Pull baked cake from oven and let cool on a wire rack.

    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.
  7. Remove cake from sheet pan and allow to cool completely.

  8. 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.

  9. Trim edges of cake for a clean finish.

  10. Spread cream and berry mix on to cake, leaving a boarder around the edges.

  11. Gently roll cake in order for a spiral to form. Trim the ends of the cake.

  12. With the Ziploc bag and star tip, pipe cream on top of the cake. Garnish with fresh berries and serve.

Recipe Notes

Nutrition Facts
Rolled Summer Genoise Cake
Amount Per Serving (4 ounces)
Calories 214 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 9g 45%
Cholesterol 51mg 17%
Sodium 32mg 1%
Potassium 56mg 2%
Total Carbohydrates 18g 6%
Sugars 11g
Protein 1g 2%
Vitamin A 11.2%
Vitamin C 0.9%
Calcium 3.5%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.