Biskuitroulade with Mandarins
German Sponge Cake Roll with Mandarin Cream
Growing up in Germany, some of my favorite recipes are the simple ones — the cakes and desserts that feel familiar, nostalgic, and meant to be shared over coffee. Or, as we would say, “Kaffee und Kuchen.”
Biskuitroulade is a light sponge cake rolled around fresh whipped cream and fruit. This version uses mandarins, but it’s just as good with strawberries, raspberries, or whatever fruit you have on hand. You can get really creative with this one. Some people even just spread jam inside the roll — whatever you want.
As I continue bringing more of my German culture into Squadstyle, I want to start sharing some of the recipes I grew up with. I love baking and cooking things that remind me of home, and it’s been a fun journey figuring out how to recreate some of these recipes with American ingredients.
Ingredients
For One Roll
8 egg yolks
4 egg whites
100g sugar
80g flour
20g cornstarch
2 cups whipping cream (16oz)
2 cans mandarins
1 packet Vanillin-Sugar or substitute with 2tsp sugar + 1/2tsp vanilla extract
Other Things
Powdered sugar, for dusting
A little extra sugar for the kitchen towel
You can also swap the mandarins for strawberries, raspberries, or another fruit.
Method
Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper.
Drain the 2 cans of mandarins well.
Separate the egg yolks from the egg whites but be aware that you need 8 yolks and only 4 whites.
Beat 8 egg yolks with half of the sugar until pale, thick, and fluffy. In a second bowl, beat the egg whites with the rest of the sugar until stiff peaks form. Gently fold the egg whites into the egg-yolk mixture.
In a new bowl, mix the 80g flour and 20g cornstarch together, then gently fold them into the egg mixture.
Spread the batter evenly onto the prepared baking sheet. Bake for approximately 10 minutes, or until the sponge is lightly golden and baked through.
Get a clean kitchen towel and sprinkle sugar all over it. Turn the warm sponge cake onto the towel and carefully peel away the parchment paper. It should be an easy flip onto the towel. Cover with a damp kitchen towel and allow it to cool completely.
Make the filling. Whip the 2 cups heavy cream with the vanilla sugar until stiff peaks form. Gently fold in the drained mandarins.
Roll the cooled sponge cake up without the cream first, then carefully unroll it. Spread the mandarin cream evenly over the entire sponge cake and carefully roll it back up lengthwise.
Refrigerate until ready to serve and dust generously with powdered sugar right before serving. Then slice it like sourdough bread :)
Guten Appetit!
