Spongecake Roll with Whipped Cream

This recipe is my mother’s, and I have wonderful memories of the first strawberries from our garden being used in it. It is a refreshing treat and a perfect dessert.

Use the master recipe for a jelly roll here

Let the cake, rolled in a towel, cool completely

Filling:

2 cups strawberries, blueberries, raspberries, or any other fruit you may like, fresh, frozen or canned

1 pint (2 cups) whipping cream

4 tablespoons confectioners sugar

1½ tablespoons rum

or

¼ teaspoon almond extract if blueberries are used

1. Chop strawberries or peaches into little chunks.

2. Drain the fruit well. Leave small berries whole. Set aside some fruit for decoration.

3. Whip cream until stiff. Add the flavoring.

4. Unwrap the cooled cake, being careful not to break it.

5. Fold into the chopped fruit about 2 cups of whipped cream and spread this mixture inside the roll using a spatula or wide knife.

6. Gently roll up the cake and transfer to a serving platter, placing the seam on the bottom.

7. Cover the cake with the remaining whipped cream, leaving some aside for decoration if you wish.

8. With the tines of a fork, comb a series of furrows in the cream lengthwise down the roll. Make whipped cream rosettes with a pastry bag and decorate with fruit.

9. Refrigerate until serving.