Walnut sponge roulade recipe with delicious custard cream and fresh raspberries and blueberries. Try this tasty homemade sponge swiss roll with irresistible custard cream. You can use any kind of fresh berries you like. Keep the walnut Swiss roll maximum of 2 days in the refrigerator.



For the roulade:

  • 15 Walnuts (70 g)
  • 4 large Eggs (whites and yolks separated)
  • 130 g of Sugar
  • 80 g of Plain Flour
  • 1 bag of Baking Powder
  • 1/2 tsp. Salt
  • 1/4 tsp Almond extract
  • 1 tea-bag of Green Tea

For custard and filling

  • 4 Yolks
  • 45 gr of Corn or Rice Starch
  • 1 bag of Vanilla Sugar
  • 400 ml Milk
  • 100 ml of Whipping Cream
  • 140 g of Sugar
  • 250 g of Raspberries
  • 250 g of Blueberries

1. Making the sponge Swiss roll

  1. Beat the egg whites until dense foam. Put in the fridge.
  2. Put walnuts on a pan without oil. Fry for 2-3 minutes on high heat. Grind the walnuts until fine but not oily.
  3. Mix the egg yolks and sugar until thick and creamy. Transfer the mixture to a large bowl, add 2 tbsp of hot water, dribbling it down the sides of the bowl. Add the grounded walnuts and gently fold to combine.
  4. Sift the flour into a bowl, then sift it again into the egg yolk and walnuts mixture. Fold to combine.
  5. Add 1/2 teaspoon of salt and baking powder following the instructions.
  6. Fold egg whites into the walnuts mix, a third at a time, add the almond extract.
  7. Preheat oven to 180°C. Grease a baking sheet (35×30 cm)with butter, sprinkle it with 2 tablespoons of flour.
  8. Pour the dough on a baking sheet, smoothen with a spatula, bake for 15 minutes. Remove the cake from the oven and set aside for 5 minutes.
  9. Sift sugar evenly over the surface of the cake and cover with a clean towel. Place a wire rack on top, then flip the cake over, so that the wire rack is now underneath the towel and cake. Lift the tray, lightly dust the top of the cake with sugar.
  10. Roll up the warm roll with a towel. Let to rest for 10 minutes. Then unfold it and leave to cool to room temperature.

2. Cooking custard

  1. Pour milk and cream (or 500 ml of milk) into a saucepan, bring to a boil, turn off the heat.
  2. Beat yolks with vanilla sugar and sugar until completely dissolved.
  3. Add starch and mix well.
  4. Add a ladle of hot milk, mix.
  5. Pour the cream into the saucepan with milk and cream. Put the saucepan to a slow fire; cook 5-6 minutes, constantly stirring until the cream thickens.
  6. Pour the cream into a flat dish, let cool in the fridge, covered with cling wrap.
  7. Beat the cooled cream before use.

3. Assembling the Swiss roll

  1. Brew strong tea in half a glass of boiling water, add 2 tbsps. of sugar.
  2. Soak the sponge roll with cold green tea.
  3. Spread the cream evenly over the surface of the cake. Leave a border of about 2cm without any cream in the opposite longitudinal direction.
  4. Place all raspberries and blueberries evenly on top of the cream, and then roll the cake up as you did before, this time without the towel inside.
  5. Leave to soak in the refrigerator for 3-4 hours.
sponge Swiss Roll with Berries