Baking cakes is a much loved pastime for Dutch women – many of whom were taught the basics by their mothers. SBS Dutch Radio's Anneke Mackay-Smith’s mother was an excellent cook and made sure the knowledge was passed on. This pink berry roll was created with a girl’s birthday party in mind and is a modern take on an old family favourite. In this podcast, she recounts the recipe with fellow SBS producer Josine Tonen.
100g caster sugar
80g plain flour
Pinch of salt
¼ jar of berry jam (any type of berry)
250g fresh or frozen mixed berries, at room temperature
2 tsp sugar
To prepare the filling, puree the berries in a food processor.
In a medium bowl, mix the gelatine powder with 50ml of warm water or 50ml juice leftover from the pureed fruit. Stir until the powder dissolves.
Add the pureed fruit to the gelatine mix. Whip the cream and add it to the mix, along with the sugar.
Set aside to firm for at least hours. You can also leave it overnight.
Preheat oven to 180°C. Line a tray with greased baking paper.
In a bowl, cream the eggs with sugar and pinch of salt until it flows thick like a ribbon. Add the sifted flour. Using a metal spoon, gently fold into the egg mixture.
Spread the mixture over the tray to approximately 1-1.5cm thick. Cover with a layer of baking paper (greased side down). Bake in preheated oven for about 15 minutes in the middle rack of the oven.
Remove from oven and cover with a damp tea towel. Turn the tray over. Remove the baking paper from the base.
Sprinkle the base lightly with sugar and, using the towel, roll the base tightly up. Leave to cool.
Once cool, unroll and spread the jam over the base (before using, stir the jam with a spoon to loosen), followed by the berry-cream mixture. Carefully roll the base up again, securing tightly, and place in the fridge to set.
Dust with icing sugar before serving at room temperature.
It's great served with ice-cream, and drizzled with berry coulis (pureed berries mixed with water and 100g of sugar).