Berry Roulade

A gluten-free dessert that looks fancy, feels special, and is easier to make than it looks.

This Mixed Berry Roulade is a light, summer inspired dessert made with an almond flour sponge, whipped vanilla cream, seedless jam, and plenty of seasonal berries. It's naturally gluten-free—perfect if you're looking for a delicious recipe that skips the flour.

Despite its elegant appearance, it’s surprisingly simple to make. This is a flexible, delicious dessert—ideal for nourishing a crowd, or just yourself!

Ingredients

For the Sponge:

5 large eggs, separated

½ tsp cream of tartar

¾ cup almond flour

½ cup granulated sugar, divided

1 tsp vanilla extract

Pinch of salt

For the Filling:

1 cup cold heavy whipping cream

2–3 tbsp powdered sugar, to taste

1 tsp vanilla extract

½ cup favorite seedless jam

1 to 1½ cups fresh mixed berries (blueberries, blackberries, raspberries, chopped strawberries)

To Finish:

Powdered sugar, for dusting

Tools Needed

Cookie sheet (approx. 10"×15")

Parchment paper

Avocado oil spray (or neutral oil spray)

Stand mixer & hand mixer

Clean kitchen towel

White vinegar (for prepping bowl)

Fine mesh sieve or sifter

Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C).

Line a cookie sheet with parchment paper and lightly spray with avocado oil.

For best egg white results, wipe your mixing bowl and whisk attachment with white vinegar to remove any oily residue.

2. Whip the Egg Whites

In a stand mixer, beat the egg whites, cream of tartar, and pinch of salt until soft peaks form.

Gradually add ¼ cup sugar and continue whipping until glossy stiff peaks form.

Set aside.

3. Mix Yolks & Almond Flour

In a separate bowl, beat the egg yolks, remaining ¼ cup sugar, and vanilla until pale and creamy (2–3 min).

Add in the almond flour and mix until well incorporated.

4. Fold in the Egg Whites

Gently fold the whipped egg whites into the yolk-almond flour mixture in batches. Use a spatula and fold carefully to keep the mixture airy and light.

5. Bake the Sponge

Spread the batter evenly onto your prepared pan.

Bake for 12–15 minutes, until light golden and just springy to the touch.

6.  Make the Whipped Cream

Beat cold heavy cream, powdered sugar, and vanilla until soft-medium peaks form.

Chill until ready to use.

7. Cool & Prep for Rolling

Once the cake is baked, let it cool completely in the pan on a wire rack.

When cool, sift powdered sugar evenly over the surface of the cake while still in the pan.

Lay a clean lint-free kitchen towel over the top.

Place a large cutting board or clean surface over the towel, then flip the cake over so the towel is

now underneath the cake and the cake is face-down on the towel.

Carefully peel off the parchment paper.

8. Assemble the Roulade

Spread with ½ cup seedless jam, then a layer of whipped cream.

Scatter evenly with fresh berries.

Roll the cake from the longest side, using the towel to help, into a swirl.

9. Serve & Shine

Place seam-side down on a serving platter.

Dust with powdered sugar before serving adding more whipped cream and berries!

Bon Appétit, Y'all!