Berries and Cream Swiss Roll Cake

INGREDIENTS:

For the cake:

• 3 large Chino Valley Ranchers eggs, separated, at room temperature
• 1/3 cup, plus 1 tablespoon granulated sugar, divided
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 3 tablespoons avocado or vegetable oil
• 2 teaspoons fresh lemon juice
• 2 teaspoons lemon zest
• 1/2 cup cake flour

For assembling and serving:

• Confectioners’ sugar, for dusting
• 1 cup fresh mixed berries, such as blackberries, blueberries and raspberries
• 3 tablespoons honey, more to taste
• 1 tablespoon fresh lemon juice
• 1 cup heavy cream, cold
• 2 tablespoons granulated sugar
• Kosher salt, to taste

PREPARATION INSTRUCTIONS:

1. Preheat the oven to 325 F with a rack arranged as close to the center of the oven as possible.

2. To make the cake, in a medium mixing bowl using a hand mixer with whisk attachment, or the bowl of a stand mixer with whisk attachment, beat the egg whites on medium speed until they just begin to look frothy.  While still whisking, slowly add 2/3 of the sugar a few teaspoons at a time (reserving the other 1/3 of the sugar for later). Increase the mixer to medium-high, add the vanilla and salt, and continue whisking 4 to 6 minutes or until the meringue is thick, glossy and able to hold a stiff peak (if you hold the whisk sideways, the meringue should hold a sharp point and maintain its peak even if gently shaken).

3. In a separate large mixing bowl (or if using a stand mixer, transfer the meringue to a separate bowl to reserve before continuing) combine the egg yolks and the reserved 1/3 of the sugar. Whisk on medium-high speed until thickened and paler yellow in color, about 4 to 5 minutes. If drizzled off the whisk back into the bowl, the mixture should be thick enough to hold a ribbon shape on the surface for a few seconds. While still whisking on medium-high, slowly drizzle in the oil until fully emulsified, followed by the lemon juice and zest. Lastly, whisk in the flour on slow speed until just combined, taking care not to over mix, but ensuring there are no remaining pockets of flour. (If needed, use a silicone spatula to finish mixing along the sides and the bottom of the bowl.)

4. Add 1/3 of the reserved meringue to the yolk and flour mixture and gently stir to fully combine and slightly loosen the batter. Add another 1/3 of the meringue and using a silicone spatula, very gently fold into the batter until almost fully incorporated – it’s ok if there are a few streaks of white remaining, as overmixing will deflate the batter too much. Lastly, add in the remaining meringue and again fold as gently as possible to combine. This time, ensure it is fully incorporated, checking the sides and bottom of the bowl.

5. Gently scrape the batter into a GreenPan Premiere Ovenware Half Sheet Pan, pouring from as low a height as possible to avoid deflating it. Once all the batter has been scraped out of the bowl, gently smooth the top with a silicone spatula, ensuring the batter is as level as possible and reaches all the sides and corners of the pan. Transfer to the oven and bake for 20 to 25 minutes or until lightly golden on top and slightly soft and spongy to the touch.

6. Carefully remove the pan from the oven and flip upside down on a wire rack to cool, which will ensure it won’t deflate. Once cool, flip the pan back over and use a thin silicone spatula or knife to gently loosen the sides and corner of the cake. Lay a clean kitchen towel out flat and lightly dust with confectioners’ sugar. Gently flip the cake out of the pan and onto the prepared towel and dust with more confectioners’ sugar. Very carefully flip the cake over, so the top of the cake is facing up (this will be the inside of your roll).

7. With one of the long sides of the cake nearest you, roll the cake up away from you using the towel, and set aside. This will set the shape of the cake and make it easier to roll once filled.

8. In a small mixing bowl, mash the berries with a fork until mostly crushed, with only small bits of berry remaining. Stir in the honey, lemon juice, and a pinch of salt. Taste and adjust as desired with more honey, lemon, and salt.

9. In a medium mixing bowl or stand mixer, combine the heavy cream and sugar and whisk on high speed until it holds soft to medium peaks – it should be able to hold a gentle peak, but still look glossy and soft rather than matte, grainy, and hard.

10. Gently unroll the cake and arrange it so one of the long sides is closest to you. Spread a very thin layer of the berry mixture on top of the cake, leaving 1 inch of the cake bare along the long edge furthest from you.  Reserve the remaining berry mixture for serving. Top the berry mixture with a thin layer of the whipped cream, this time leaving a 1-inch border around the entire edge of the cake, as the cream will spread out when rolling. Reserve the remaining whipped cream and chill until ready to serve.

11. Carefully roll the cake up to create the Swiss roll, starting with the long edge nearest you. Take your time to make the beginning of the roll as even and tight as possible to give you the neatest spiral possible when cutting the cake later. Use the towel to help guide the roll, and once formed keep the towel around the cake to help keep the shape. Place the cake on a tray or large plate, seam down, and transfer to the refrigerator for at least 1 hour to chill and set the cream.

12. Remove the chilled cake from the towel and use a serrated knife to cut just enough off each end to expose the spiral of filling. Dust the entire cake lightly with confectioners’ sugar. To serve, cut crosswise into slices and plate with a bit of the reserved berry sauce and whipped cream.

TIPS:

For the best sponge texture, avoid over whipping the egg whites. While stiff peaks are necessary, if it’s whipped too long the meringue will begin to look matte and grainy instead of shiny and smooth, which means it has taken on too much air and become weak – this will cause the cake to lose volume.

While the cake will release from the ovenware nicely thanks to the ceramic nonstick, for an extra professional presentation, line the bottom of the pan with a layer of PFAS-free parchment paper, adhered with a thin layer of oil (just the bottom though, not the sides). This will ensure the bottom of the cake is very smooth, and the outside of your Swiss roll will be flawless!