This Chantilly cake roll is divine! An ultra-soft sponge cake is wrapped around a fluffy filling and fresh fruit! This berry-Licious cake is tasty all year long! This cake roll is light, colorful, elegant and EASY!
I am relatively new to the world of Chantilly Cakes. I think my brother in law happened to mention how much he loves Chantilly Cakes. Up to that point, I had never even heard those words. Once I Googled it, I figured it was probably a recipe I could attempt.
While I can make a layered cake, a cake roll is much more my speed. Cake rolls are light, simple (take very little time to bake), visually appealing, easy to slice AND EAT!
This Chantilly Cake roll has everything a chantilly cake should..a white delicate cake, a light and filling and lots of fresh fruit!
What Is A Chantilly Cake?
A Chantilly cake has a lot to do with the frosting or the filling, which is “Chantilly Cream” This refers to a whipped, sweetened cream frosting that is often made with mascarpone cheese, which is an Italian cream cheese. Sometimes you will find that Chantilly cakes refer to a chocolate cake with a caramel frosting. But the most popular version is the berry Chantilly cake.
Chantilly cream is light and fluffy; its delicate taste is an excellent complement to fresh berries.
What Do I Need To Make This Chantilly Cake Roll?
Jelly Roll Pan – 12 ½ x 17 x ½
Parchment Paper
Light Weight Hand Towel – A little larger than the jelly roll pan
Powdered Sugar
Cake Flour
Baking Soda and Salt
Melted Butter
Eggs – These will be separated
Sugar
Vanilla
Cream Cheese
Mascarpone Cheese – Usually found with the specialty cheeses in your grocery store
Almond Extract
Fresh Berries – Strawberries, Blackberries, Raspberries, and Blueberries
How Do I Make This Chantilly Cake Roll?
- Preheat oven to 375.
- Spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with nonstick spray. Set pan aside.
- In a bowl, whisk egg yolks until thick and golden in color. Gradually sugar until it is nice and thick.
- In the bowl of a mixer, beat egg whites with the whisk attachment until semi-soft peaks begin to form. Gradually whisk in some of the remaining sugar and continue beating until stiff peaks finally form. Remove and carefully fold in the yolk mixture.
- Combine dry ingredients. Fold in dry ingredients, followed by the melted butter.
- Pour batter into prepared pan. Bake cake for 12 minutes or until cake gently springs back when touched.
- After removing the cake from the oven, and immediately sprinkle with powdered sugar.
- Carefully turn the cake out onto a clean towel that has been dusted with powdered sugar. Remove parchment paper. Roll cake with a towel, starting with the short end. Let the cake cool completely.
- For the frosting (which is based on my Mini Chantilly Cake Recipe), beat together butter, cream cheese, and mascarpone. Mix in powdered sugar and almond extract.
- Continue to mix frosting until smooth and creamy.
- Spread ½ of the frosting inside the cake roll, top with half of the berries. Spread the remainder of the frosting on top, top with the rest of the berries
- Refrigerate the cake until ready to serve!
CHANTILLY CAKE RECIPE TIPS
- Be sure to beat your egg white until thick and glossy. You’ll know when they are ready by lifting your whisk out of the bowl. If your egg whites rise up straight and do not fold over, they are ready.
- The batter will be thick. It will look too thin to spread. Do your best to cover the jelly roll pan. The cake will be thin when it comes out of the oven.
- You know your cake is ready if it springs back when lightly touched.
- It is best to roll your cake when it is still warm. If the cake begins to cool it will crack when it is rolled.
- Do not overbake your cake, an overbaked cake can crack once rolled.
- Make sure both the cream cheese and the mascarpone are room temperature before you begin mixing.
- The berries will begin to soften and the blueberries have a tendency to color the vanilla cake.
Does Chantilly Cake Need To Be Refrigerated?
If you are not going to eat this cake right away, or you find yourself with leftovers, then yes, refrigerate this cake. The cream cheese and mascarpone cheese will not allow this cake to be stored at room temperature.
I would even go on to say that you need to gently over this cake with plastic wrap to keep the cake from drying out.
If you are wondering “can I freeze Chantilly cake?” I would say no. The frosting does not lend itself to freezing and the fresh berries will not hold up to being frozen.
This berry chantilly cake is a nice change from ordinary layer cakes. It isn’t as sweet as other cakes but it tastes fresh and light; a terrific ending to any meal!
How long will my chantilly cake last? This cake will keep for about 3 days. Keep in my mind that the berries will begin to turn and bleed onto the cream. The taste will still be delicious, but the appearance may change.
This spice cake roll has classic spices folded into a tender cake roll batter. The filling is a sweet maple buttercream that could be called dessert all on its own! A strawberry lemon cake makes everything better! The cake has a hint of pink lemonade and the filling is all strawberry and it's all sweet! This Ice Cream Cake Roll is perfectly festive! A simple chocolate cake roll is filled with peppermint ice cream then covered in ganache! Everyone will love this dessert! A light and airy cake roll filled with sweet coconut frosting and tangy key lime curd. The combination is tropical and delicious! Cake rolls are easy to make and fun to eat any time of the year! This Oreo Ice Cream Cake is an absolute must! Oreo ice cream is swirled into the center of a chocolate cake roll for a simple ice cream that will be a hit with kids of all ages!Cake Roll Recipes
Spice Cake Roll
Strawberry Lemon Cake Roll
Chocolate Peppermint Ice Cream Cake Roll
Key Lime Coconut Cake
Oreo Ice Cream Cake
Chantilly Cake Roll
This Chantilly cake roll is divine! An ultra-soft sponge cake is wrapped around a fluffy filling and fresh fruit! This berry-Licious cake is tasty all year long! This cake roll is light, colorful, elegant and EASY!
Ingredients
- 5 eggs, separated
- 2/3 cup sugar, divided
- 1 teaspoon vanilla
- 2/3 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoon melted butter
- powdered sugar
- For The Frosting;
- 1 8 oz block softened cream cheese
- 1 8 oz tub mascarpone cheese softened
- 1 stick butter
- 4-5 cups powdered sugar
- 1 teaspoon almond extract
- ½ teaspoon vanilla
- Heavy cream
- 1 cup blueberries
- 1 cup chopped strawberries
- 1 cup blackberries
- 1 cup raspberries
Instructions
- Preheat oven to 375. Spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with nonstick spray. Set pan aside.
- In a bowl, whisk egg yolks until thick and golden in color. Gradually add in 1/3 cup of sugar and vanilla; continue to whisk until thickened.
- In the bowl of a mixer, beat egg whites with the whisk attachment until semi-soft peaks begin to form. Gradually whisk in 1/3 cup of the remaining sugar and continue beating until stiff peaks finally form. Remove and carefully fold in the yolk mixture.
- Combine dry ingredients. Fold in dry ingredients, followed by the melted butter.
- Pour batter into prepared pan. Bake cake for 12 minutes or until cake gently springs back when touched.
- After removing the cake from the oven, and immediately sprinkle with powdered sugar.
- Carefully turn the cake out onto a clean towel that has been dusted with powdered sugar.
- Remove parchment paper.
- Roll cake with a towel, starting with the short end.
- Let the cake cool completely.
- In the bowl of a stand mixer, beat together butter, cream cheese, and mascarpone.
- Mix in powdered sugar and almond extract. Continue to beat frosting until smooth and creamy.
- Spread ½ of the frosting inside the cake roll, top with half of the berries.
- Spread the remainder of the frosting on top, top with the rest of the berries
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 1141Total Fat 29gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 10gCholesterol 153mgSodium 415mgCarbohydrates 219gFiber 2gSugar 207gProtein 6g
Prats_pk says
Roll and a cake at a same time this looks really delicious. I must try it!!