The whipped cream frosting will keep up to a day--and not get watery--thanks to a bit of gelatin mixed into the cream.




Filling and Frosting


  • Heat oven to 350°. Make cake: Butter an 11x17-inch rimmed baking sheet, line with parchment and butter parchment.

  • In metal bowl of a stand mixer, combine eggs, sugar and vanilla and whisk well. Set over a saucepan of simmering water, whisking constantly, until warm and sugar dissolves, about 2 min. Return bowl to mixer and, using whisk attachment, beat egg mixture until very fluffy and pale yellow, starting at medium speed and gradually increasing to high as it thickens, about 4 min.

  • Sift together flour and cornstarch twice. Sift this over egg mixture in 3 additions along with salt, folding in thoroughly each time, until no flour is visible. Fold in food coloring.

  • Transfer to prepared pan. Bake in center of oven, rotating halfway through, for 15 to 17 min, until golden brown and top springs back when pressed.

  • Immediately run a knife around edge of cake to release. Spread out a clean, thin dish towel and generously dust with confectioners' sugar. Invert cake onto towel and remove pan. Carefully peel off parchment. Sift more sugar over exposed cake. Starting from a short side, roll cake into a tight spiral, rolling towel with it. Transfer to a rack, seam side down, to cool.

  • Make filling and frosting: Sprinkle gelatin over 1 1/2 tbsp water in a small microwave-safe bowl. Let sit 5 min. Microwave in a few 10-second bursts until mixture is very warm and gelatin dissolves completely. Cool slightly.

  • Combine creme fraiche, cream, confectioners' sugar and vanilla in bowl of a stand mixer. Using whisk attachment, whip mixture on med-low until it starts to thicken. Drizzle in gelatin mixture and gradually increase speed to med-high and then high until cream holds soft peaks.

  • Carefully unroll cake and spread a little more than half the cream on top, stopping about an inch short of flatter end. Roll cake back up without the towel. Transfer to a serving platter, seam side down. Spread remaining cream all over cake and decorate with berries. Serve remaining berries on the side.

Nutrition Facts

470 calories; 28 g total fat; 100 mg sodium. 46 g carbohydrates; 7 g protein;