Chantilly Swiss Roll with Berries
Servings: 8 servings
A light lemon sponge cake rolled with mascarpone Chantilly cream and fresh berries. This elegant Swiss roll is make-ahead friendly, easy to transport, and perfect for celebrations or summer gatherings.
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Ingredients
For the Sponge Cake
- 1/3 cup all-purpose flour sifted
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 2 large eggs separated and room temperature
- 1/2 cup plus 1 tablespoon granulated sugar divided
- 2 1/2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting
For the Lemon Syrup
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
For the Chantilly Filling
- 8 ounces mascarpone cheese room temperature
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 3 cups mixed berries
Optional Garnish
- 1/2 cup heavy whipping cream whipped
- Additional berries
- Powdered sugar
Instructions
Make the Sponge Cake
- Preheat the oven to 450°F. Position the oven rack in the lower third of the oven.
- Grease an 11x15-inch jelly roll pan or sheet pan. Line with parchment paper, leaving an overhang on the long sides. Butter and lightly flour the parchment.
- In a small bowl, whisk together the flour, cornstarch, and salt.
- In a large mixing bowl, beat the 2 whole eggs and 2 egg yolks with 1/2 cup sugar for about 5 minutes, until thick, pale, and tripled in volume.
- Add the vanilla and lemon zest and beat briefly to combine.
- Gently fold the flour mixture into the egg mixture until just incorporated.
- In a separate bowl, beat the egg whites on low speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Add the remaining 1 tablespoon sugar and beat until stiff, glossy peaks form.
- Fold a few spoonfuls of the egg whites into the batter to lighten it, then gently fold in the remaining whites until fully incorporated.
- Spread the batter evenly into the prepared pan.
- Bake for 10–12 minutes, or until the cake is lightly golden and springs back gently when touched.
- While the cake bakes, dust a clean kitchen towel generously with powdered sugar.
- Immediately invert the warm cake onto the prepared towel. Carefully peel away the parchment paper and dust the top lightly with more powdered sugar.
- Starting from one short end, gently roll the cake up with the towel inside. Let cool completely.
Make the Lemon Syrup
- In a small saucepan, combine the lemon juice and sugar.
- Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
- Remove from heat and let cool.
Make the Chantilly Filling
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, whisk together the mascarpone and powdered sugar until smooth.
- Fold or briefly beat the mascarpone mixture into the whipped cream until combined and fluffy.
Assemble the Swiss Roll
- Carefully unroll the cooled sponge cake.
- Brush the lemon syrup evenly over the cake.
- Spread the Chantilly filling evenly over the surface.
- Scatter the berries over the cream.
- Gently roll the cake back up, using the towel to help guide it into shape.
- Wrap the roll tightly in parchment-lined foil, burrito style, and refrigerate for at least 2 hours.
- Before serving, trim the ends with a serrated knife for a clean finish.
- Dust with powdered sugar and garnish with whipped cream and additional berries if desired.
Notes
- The Swiss roll can be made 1–2 days ahead and stored wrapped in the refrigerator.
- For the cleanest slices, chill thoroughly before serving and wipe the knife clean between cuts.
- Strawberries should be sliced smaller if large. Pat berries dry before adding to the filling to prevent excess moisture.