Wine Cream Roll

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Servings: 10 Difficulty: Advanced
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A delicate sponge cake rolled with a rich, tangy white wine cream filling and topped with a glossy strawberry glaze.
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This elegant Wine Cream Roll features a light, airy sponge cake that is tender enough to roll without cracking. The star of the dish is the luxurious filling: a velvety mixture of white wine, butter, and sugar that offers a sophisticated balance of sweetness and acidity. It is finished with a vibrant strawberry and currant jelly topping that adds a burst of fruity freshness. Perfect for afternoon tea, dessert parties, or holiday gatherings, this dessert brings a touch of European bistro style to your table.

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Wine Cream Roll

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 715.1

Description

This elegant Wine Cream Roll features a light, airy sponge cake that is tender enough to roll without cracking. The star of the dish is the luxurious filling: a velvety mixture of white wine, butter, and sugar that offers a sophisticated balance of sweetness and acidity. It is finished with a vibrant strawberry and currant jelly topping that adds a burst of fruity freshness. Perfect for afternoon tea, dessert parties, or holiday gatherings, this dessert brings a touch of European bistro style to your table.

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. Line a 15x10-inch jelly roll pan with aluminum foil, leaving an overhang on the short sides; grease the foil.
  3. In a small mixer bowl, beat 3 eggs until very thick, pale, and lemon-colored, about 5 minutes.
  4. Pour the beaten eggs into a large mixer bowl.
  5. Gradually beat in 1/3 cup granulated sugar until fully incorporated.
  6. On low speed, mix in water and vanilla extract.
  7. Gradually add cake flour, baking powder, and salt, beating just until the batter is smooth. Do not overmix.
  8. Pour batter into the prepared pan, spreading it evenly to the corners.
  9. Bake until a wooden pick inserted in the center comes out clean, 12 to 15 minutes.
  10. Loosen the cake from the edges of the pan.
  11. Invert the hot cake onto a clean kitchen towel sprinkled with powdered sugar.
  12. Remove the foil lining and trim any stiff edges from the cake.
  13. While the cake is still hot, roll it up loosely with the towel, starting from the narrow end.
  14. Allow the rolled cake to cool completely on a wire rack.
  15. While the cake cools, mix 1/3 cup granulated sugar and 4 teaspoons cornstarch in a 2-quart saucepan.
  16. Stir in 1 cup dry white wine until smooth.
  17. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  18. Boil and stir for 1 minute.
  19. Remove from heat and stir in 3 tablespoons butter or margarine until melted.
  20. Refrigerate the wine cream mixture until chilled and thickened.
  21. Once the cake is cool, unroll it carefully and remove the towel.
  22. Spread the chilled wine cream filling over the cake, leaving a 1/4-inch border at the edges.
  23. Roll the cake up tightly without the towel.
  24. Refrigerate the filled roll for at least 1 hour to set.
  25. In a small bowl, mix 2 tablespoons cornstarch with the syrup drained from the frozen strawberries.
  26. In a 1 1/2-quart saucepan, heat frozen strawberries and currant jelly over medium heat until boiling.
  27. Stir in the cornstarch and strawberry syrup mixture.
  28. Return to a boil, stirring constantly, and boil for 2 minutes until glossy and thickened.
  29. Remove from heat and stir in lemon juice.
  30. Allow the strawberry topping to cool slightly.
  31. Spoon the warm strawberry topping over the chilled cake roll before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 715.1kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 3.8g19%
Cholesterol 139.9mg47%
Sodium 1558.9mg65%
Total Carbohydrate 132.1g45%
Dietary Fiber 1.4g6%
Sugars 81.1g
Protein 9.9g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using self-rising flour, omit the baking powder and salt from the cake batter.

Ensure the cake is rolled while warm to prevent cracking when cooled.

The wine cream filling must be completely chilled before spreading to ensure it holds its shape.

This dessert can be made a day ahead. Store covered in the refrigerator.

For a non-alcoholic version, substitute the dry white wine with grape juice or white grape juice mixed with a splash of vinegar.

Keywords: wine cream roll, sponge cake, white wine dessert, strawberry glaze, jelly roll, baked dessert, party dessert, fruit topping, custard filling, cake roll, afternoon tea, holiday baking, chilled dessert, berry sauce, vanilla cake, dessert recipe, make ahead dessert, elegant dessert
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