Mother’s Day Cake — A Strawberries and Cream Roll


Mother’s Day is a beautiful day — one that of course fills my mind with memories of my own beautiful mom. This Mother’s Day cake is lovely , soft, and easy to make. It’s a beauty and is wonderful for Mother’s Day. It is gorgeous enough to be the centerpiece for an elaborate Mother’s Day brunch. But it’s also simple enough to make for an everyday tea time or for any afternoon when you’re having friends over.

For the sponge cake
4 eggs
120 grams (about 1/2 cup) caster sugar
75 grams sifted flour
a pinch of salt

For the filling and topping
2 cups heavy cream
1/2 cup mascarpone cheese
3 tablespoons caster sugar
2 teaspoons vanilla bean paste
300 grams (about 10 ounces) strawberries
170 grams (about 6 ounces) raspberries (for filling and decoration)

Heat the oven to 350 degrees. Line and grease a 10in x 15in baking tray.

Whisk the eggs and sugar with an electric mixer for a few minutes, until they are really fluffy. Fold the flour in to incorporate it gently. Pour the batter into the baking tray and bake for 8 to 10 minutes or until light brown.

Lay a sheet of wax paper over a tea cloth, and sprinkle the wax paper with sugar. Turn the sponge cake out on to the waxed paper.

Chop the strawberries in a food processor the strawberries and sprinkle them with 1 tablespoon of sugar. Let chill in the fridge.

To make the filling, whip the heavy cream and add the mascarpone cheese, 1 tablespoon of sugar, and 1 teaspoon of the vanilla paste. You’ll use half of the cream for the filling an the other half for the topping. Add the macerated strawberries to half of the mascarpone cream, and spread the mascarpone strawberry mixture evenly over the sponge cake, leaving a small gap around the edges of the cake. Place some of the raspberries on the cream and roll the cake over.

Use the other half of mascarpone cream to cover the roll completely. Decorate the top of the cake with raspberries and enjoy your beautiful creation!

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