Name: Simple, quick and tasty roulade with whipped cream filling and fruit
Prep time: 80 min
Cook time: 80 min
Total time: 80 min
Yield: 6
Ingredients: 5 eggs; 5 tablespoons granulated sugar; 4 tablespoons semi-coarse flour; 1 tablespoon plain flour; 1 packet vanilla sugar; 1–2 tablespoons cocoa; 400 ml whipping cream 33–36%; 2 sachets whipped cream stabilizer; 1 tablespoon powdered sugar; 250–300 g canned mandarins, well drained, or the same amount of fresh fruit; baking paper; powdered sugar for dusting

Preparation procedure

Sponge Preheat the oven to 180 °C. Line a baking tray with baking paper. Separate the egg whites and yolks. Whisk the egg whites into stiff peaks, then on low speed beat in the yolks and the granulated and vanilla sugar. Gently fold in the sifted flours in several additions. Want a striped decoration? Take half of the batter into a piping bag, pipe diagonal stripes onto the paper, mix cocoa into the remaining batter and fill the spaces between the stripes with the cocoa batter. Without the decoration, it's enough to color half the batter with cocoa and spread into a thin layer.
Baking and rolling Bake for about 8–10 minutes until the edge is lightly golden. Immediately after taking it out, transfer it with the paper onto a towel and roll it up from the short side. Let it cool completely.
Whipped cream filling Whip the cold cream with the powdered sugar to soft peaks, sprinkle in the stabilizers and whip to a firm cream. Drain the fruit well.
Assembly Carefully unroll the cooled sheet, peel off the paper. Spread the whipped cream evenly, arrange the fruit and roll tightly back up. Turn the seam down. Wrap in cling film and chill for at least 60 minutes.
Serving Dust the surface with powdered sugar or decorate with the remaining whipped cream and fresh fruit. Slice with a sharp serrated knife.

Total preparation time 1 hour 20 minutes

Servings 10–12 slices

Tips for guaranteed success

Roll the sheet while still warm, it won’t break and will hold its shape
Don’t overbake the sheet, a lightly golden edge is enough
Always dry the fruit well; the cream will then hold and the roulade won’t slip
For an extra chocolate version, stir a tablespoon of melted cooled chocolate into the filling

Conclusion

This whipped-cream roulade is the essence of simple patisserie. A fluffy sponge, firm yet light whipped cream, and juicy fruit come together to make a dessert suitable for every celebration and an ordinary Sunday coffee. You can easily vary the base with seasonal fruit, and the decoration on the sheet will take the look up a notch.