Pregistry’s Friday Recipe: Berries and Cream Meringue Roll

A gluten-free cake that is as elegant as it is easy? This berries and cream meringue roll cake checks all of these boxes – and is so delicious too!

Simply whip egg whites till stiff and bake in a sheet pan.

Spread with your choice of jam or preserves and top with whipped cream.

Roll, chill, slice and serve!

The texture of the cake is light like a sponge cake, and it’s the perfect size for a small group. Serve with a sprig of mint or scoop of your favorite ice cream!

Berries and Cream Meringue Roll:

  • 5 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1 cup + 2 tablespoons granulated sugar, divided
  • 2 teaspoons cornstarch
  • 2 teaspoons vanilla extract, divided
  • Confectioner’s sugar, for sifting
  • 1 cup jam or preserves
  • 3/4 cup chilled heavy cream

Pre-heat the oven to 400 degrees, grease and line a  13” x 9” pan with parchment paper, leaving an overhang on the long sides (read the note, below, for how to customize a standard sheet pan if you don’t have this size).

Whisk the egg whites on medium speed till covered in bubbles. Add the cream of tartar, 1 cup of the granulated sugar, the cornstarch and 1 teaspoon of the vanilla and raise the speed to high. Whip till stiff peaks form.

Spread the meringue evenly in your prepared pan, reduce the oven temperature to 375 degrees and bake for 25 – 30 minutes, or till golden brown. Let cool on a wire rack for 5 minutes.

Sift confectioner’s sugar over the top of the cake and invert onto another piece of parchment paper. Remove the top piece of parchment and transfer back to the wire rack to cool for 20 minutes. Clean and dry the bowl and whisk.

Beat the heavy cream with the remaining 2 tablespoons of granulated sugar and remaining teaspoon of vanilla till stiff peaks form.

Spread the jam over the cake, followed by the whipped cream. Using the parchment paper as an aid, roll the cake up on the long side into a spiral. Transfer to a serving board or plate and chill till ready to serve.

Note: If you have a standard size (13” x 18”) sheet pan you can use it for this recipe. Prep the pan as instructed above, but spread the batter on half the pan only. You can create a makeshift edge out of tin foil to keep the batter from spreading. Proceed with the recipe.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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