Berry Roll Cake with Cottage Cheese Cream
Light, creamy, and not overly sweet, this berry roll cake is one of those desserts that tastes even better than it looks.
The sponge is made with sweetened condensed milk, which gives it a soft, tender texture and a delicate milky flavor. Once rolled around a creamy cottage cheese filling, it becomes incredibly light and satisfying without feeling heavy.
A touch of blackcurrant jam adds a gentle tartness that balances the sweetness perfectly. Every bite combines soft sponge, silky cream, and bright berry flavor, making this roll cake feel fresh and summery.
I especially love serving it chilled on warm days. Finished with fresh blackcurrants and mint, it looks beautiful on the table and feels a little more special than an everyday cake, while still being surprisingly easy to make.
If you enjoy desserts that are creamy, fruity, and not overly sweet, this berry roll cake is a recipe worth saving.
Why You’ll Love This Recipe
- light and creamy without being too sweet
- perfect for summer gatherings
- soft sponge that rolls beautifully
- simple ingredients and easy preparation
- delicious balance of sweet and tart flavors
- make-ahead friendly
- beautiful enough for special occasions
- tastes even better after chilling
🛒 Ingredients You’ll Need
For the sponge:
- sweetened condensed milk
- eggs
- flour
- baking powder
- salt
For the cream:
- heavy cream
- cream cheese
- sweetened condensed milk
- blackcurrant jam
For decorating:
- fresh blackcurrants
- fresh mint
How to Make Berry Roll Cake
First, bring the eggs and sweetened condensed milk to room temperature.
Then, in a large bowl, whisk together 270 g sweetened condensed milk and 2 eggs until smooth.
Next, add 130 g flour, 6 g baking powder, and a pinch of salt. Mix just until combined.
Pour the batter onto a parchment-lined baking tray and spread it into an even layer.
Bake at 180°C (350°F) for 15–20 minutes, or until the sponge is lightly golden and springs back when gently touched.
As soon as the sponge comes out of the oven, carefully roll it up together with the parchment paper. This simple step helps prevent cracks later on. Then let it cool completely.
Meanwhile, prepare the cream. In a large bowl, combine 200 g cold heavy cream, 250 g cream cheese, 80 g sweetened condensed milk. Whip until smooth and fluffy.
Before assembling the roll, reserve a few spoonfuls of cream for decorating.
Once the sponge has cooled, gently unroll it. If you’d like an extra moist roll cake, lightly brush the surface with a mixture of condensed milk and water.
Next, spread the cream evenly over the sponge. Then add a few small spoonfuls of blackcurrant jam and gently swirl them into the cream.
Carefully roll the cake back up and transfer it to the refrigerator for at least 1 hour.
Finally, decorate with the reserved cream, fresh blackcurrants, and mint leaves before serving.
Tips for the Best Roll Cake
- Use room-temperature eggs and condensed milk for a smoother batter
- Don’t overbake the sponge or it may crack when rolled
- Roll the sponge while it’s still warm
- Keep all cream ingredients cold before whipping
- Chill the roll before slicing for cleaner cuts
- Reserve a little cream for decorating
Variations and Add-Ins
This roll cake is easy to customize:
- replace blackcurrants with raspberries or blueberries
- add lemon zest to the cream
- use strawberry jam instead of blackcurrant jam
- decorate with fresh berries of your choice
- add a dusting of powdered sugar before serving
Looking for another dessert made with sweetened condensed milk? This Condensed Milk Cocoa Layer Cake is another family favorite. Soft, rich, and easy to make, it’s perfect when you’re in the mood for something a little more chocolatey.
FAQ
Can I make this roll cake ahead of time?
Yes. In fact, it tastes even better after a few hours in the refrigerator.
Why should I roll the sponge while it’s warm?
Rolling the sponge while warm helps it keep its shape and prevents cracks.
Can I use frozen berries?
Yes, but fresh berries work best for decorating.
Can I skip the blackcurrant jam?
Yes. The roll cake will still be delicious, though the jam adds a lovely tart contrast to the sweet cream.
How should I store leftovers?
Store covered in the refrigerator for up to 3 days.
Berry Roll Cake with Cottage Cheese Cream
Ingredients
For the Sponge
- 270 g sweetened condensed milk
- 2 eggs
- pinch of salt
- 130 g all-purpose flour
- 6 g baking powder
For the Cream
- 200 g heavy cream 33%, cold
- 250 g cream cheese
- 80 g sweetened condensed milk
- 1 –2 tsp blackcurrant jam
For Decorating
- fresh blackcurrants
- fresh mint
Optional:
- 1 tbsp sweetened condensed milk mixed with 1 tbsp water for brushing
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- Whisk together 270 g sweetened condensed milk and 2 eggs until smooth.
- Add 130 g flour, 6 g baking powder, and a pinch of salt. Mix until combined.
- Spread the batter evenly on the prepared baking tray.
- Bake for 15–20 minutes until lightly golden.
- While still warm, roll the sponge up together with the parchment paper and let cool completely.
- For the cream, whip together 200 g heavy cream, 250 g cream cheese, 80 g sweetened condensed milk until fluffy.
- Reserve a few spoonfuls of cream for decorating.
- Unroll the cooled sponge and lightly brush with condensed milk and water if desired.
- Spread the cream over the sponge and add a few small spoonfuls of blackcurrant jam.
- Roll the cake back up and refrigerate for at least 1 hour.
- Decorate with the reserved cream, fresh blackcurrants, and mint before serving.
Notes
Keep all cream ingredients cold for the best texture.
Roll the sponge while it’s still warm to help prevent cracks.
Chill before slicing for cleaner pieces.
Tastes even better after a few hours in the refrigerator.
