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Whipped Cream Roulade

Cook Time: 12 Minutes Temperature: 380°F


  • 4 eggs
  • 1/3 cup+1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 2/3 cup flour
  • 3 tbsp butter, melted
  • 1/2 tsp baking powder
  • 1 tsp powdered sugar
  • 1 1/2 cup heavy cream
  • 2/3 cup granulated sugar


In a mixer fitted with the whisk attachment, beat the eggs for 4 minutes. Add the sugar, vanilla extract, powdered sugar, and melted butter. Whisk until it is light in color and fluffy, about 5-6 minutes. Add the sifted flour and baking powder and with a spatula carefully fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Place the mat on the oven rack for stability. Pour the batter onto the mat and spread evenly. 
Place the oven rack and mat in a preheated 380F oven and bake for 10-12 minutes, until golden brown. Remove from the oven and let cool. In a mixer fitted with the whisk attachment, make sweetened whipped cream. Start by whipping the heavy cream and gradually add the sugar. Spread the whipped cream onto the cooled sheet cake. Evenly disperse the berries. Using the mat, start to roll the cake and eventually you will be able to use just your hands. 
Once rolled, slice off the ends, sprinkle with powdered sugar and using the decopen drizzle melted chocolate on top. Or you can decorate however you please.

Emile Henry Products Used

DecoPen Decorating Pen
DecoPen Decorating Pen
Regular price $20.00