Ingredients

For the Sponge Cake:

• 4 large eggs

• 120 g (½ cup) granulated sugar

• 1 tsp vanilla extract

• 120 g (1 cup) all-purpose flour

• 1 tsp baking powder

• Pinch of salt

For the Berry Cream Filling:

• 200 g (1 cup) mixed berries (raspberries, blueberries, blackberries)

• 2 tbsp sugar

• 250 ml (1 cup) heavy cream, chilled

• 2 tbsp powdered sugar

• 100 g (3.5 oz) cream cheese (optional, for richer texture)

For the Raspberry Glaze:

• 200 g (1 ½ cups) raspberries (fresh or frozen)

• 2 tbsp sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch + 2 tbsp water (optional, for thickening)

Decoration:

• Fresh berries (raspberries, blackberries, blueberries)

• Edible flowers

• Pearl sugar or edible pearls

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Instructions

1. Bake the Sponge Cake:

   • Preheat oven to 180°C (350°F). Line a 10x15 inch baking tray with parchment paper.

   • Beat eggs, sugar, and vanilla until pale and fluffy (5–6 minutes).

   • Sift flour, baking powder, and salt, then gently fold into the egg mixture.

   • Spread batter evenly, bake 10–12 minutes until golden.

   • While still warm, roll the sponge in a towel with parchment inside to shape. Cool.

2. Prepare the Berry Filling:

   • Heat mixed berries with sugar until softened, mash slightly, then cool.

   • Whip cream with powdered sugar until soft peaks. Fold in cream cheese and cooled berry mixture.

3. Make Raspberry Glaze:

   • In a saucepan, cook raspberries, sugar, and lemon juice over medium heat.

   • Strain to remove seeds if preferred.

   • For thicker glaze, stir in cornstarch slurry and simmer until glossy. Cool.

4. Assemble the Roll:

   • Unroll sponge, spread berry cream filling, then roll it back gently. Refrigerate 1–2 hours.

5. Decorate:

   • Pour raspberry glaze generously over the roll.

   • Top with fresh berries, edible flowers, and pearl decorations.

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✨ Result: A soft sponge roll bursting with berry cream and topped with a luscious raspberry glaze — both stunning and delicious.