Light, airy, and melt-in-your-mouth delicious, Meringue Roulade Cake is a stunning dessert that’s easier to make than it looks! With a delicate, crisp-on-the-outside, marshmallow-soft-on-the-inside meringue rolled around a luscious filling of whipped cream and fresh fruit, this cake is as elegant as it is irresistible. Perfect for special occasions or just a fancy treat to impress your guests!
Why You’ll Love Meringue Roulade Cake
Light & Airy: The delicate meringue has a crisp shell and a soft, cloud-like center.
Gluten-Free: Naturally flourless, making it a great dessert option for those avoiding gluten.
Elegant & Impressive: A showstopper that looks fancy but is surprisingly easy to make.
Customizable: Fill it with fresh berries, citrus curd, chocolate, or even nutty praline.
Perfect for Any Occasion: Whether it’s a holiday, birthday, or dinner party, this roulade always steals the show.
Ingredients in Meringue Roulade Cake
Here’s what makes this dessert light, sweet, and dreamy:
Egg Whites: The base of the meringue, whipped to glossy perfection.
Sugar: Sweetens and stabilizes the meringue, giving it structure.
Cornstarch & Vinegar: Helps keep the meringue soft and marshmallowy inside.
Vanilla Extract: Adds a warm, sweet aroma.
Whipped Cream: Light, fluffy, and rich—perfect for filling.
Fresh Berries or Fruit: Strawberries, raspberries, or passion fruit add natural sweetness and color.
Powdered Sugar: A final dusting for an elegant finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat & Prep: Preheat your oven and line a baking sheet with parchment paper. Lightly grease it to prevent sticking.
Make the Meringue: Whip the egg whites until soft peaks form, then gradually add sugar. Continue beating until glossy and stiff. Fold in cornstarch, vinegar, and vanilla.
Spread & Bake: Spread the meringue evenly onto the prepared baking sheet. Bake until lightly golden and crisp on the outside but still soft inside.
Cool & Flip: Let the meringue cool for a few minutes, then carefully flip it onto a new sheet of parchment dusted with powdered sugar. Peel off the old parchment.
Prepare the Filling: Whip the cream until soft peaks form, then gently fold in fresh fruit or flavoring of choice.
Assemble the Roulade: Spread the whipped cream filling evenly over the cooled meringue, leaving a small border. Gently roll it up from the shorter side, using the parchment to help guide the roll.
Chill & Serve: Refrigerate for at least 30 minutes to set. Dust with powdered sugar, slice, and enjoy!
How to Serve Meringue Roulade Cake
With Extra Berries: Garnish with fresh berries for a pop of color and freshness.
Drizzled with Chocolate: A light drizzle of melted dark or white chocolate makes it even more decadent.
With a Side of Ice Cream: Pair with a scoop of vanilla or fruit sorbet for extra indulgence.
Topped with Citrus Zest: Lemon or orange zest adds a refreshing contrast.
As a Holiday Dessert: Perfect for Christmas, Easter, or any festive gathering!
Additional Tips
Use Room-Temperature Eggs: This helps achieve the best volume when whipping the egg whites.
Don’t Overbake: The meringue should be crisp outside but still flexible enough to roll.
Roll While Warm: Rolling while slightly warm prevents cracks and makes shaping easier.
Chill Before Slicing: Letting the roulade set in the fridge makes it easier to cut clean slices.
Make It Dairy-Free: Swap whipped cream for coconut cream for a dairy-free version.
FAQ Section
Q1: Can I make this ahead of time?
A1: Yes! Prepare it a day in advance and store it in the fridge.
Q2: How do I prevent the meringue from cracking?
A2: Roll it while it’s still slightly warm and use a tea towel or parchment to guide it.
Q3: What’s the best fruit for filling?
A3: Berries, mango, passion fruit, or citrus curd all work beautifully.
Q4: Can I freeze Meringue Roulade?
A4: It’s not recommended, as the meringue can become too soft when thawed.
Q5: Can I use a different filling?
A5: Absolutely! Try Nutella, caramel, lemon curd, or mascarpone cheese for variety.
Q6: How do I store leftovers?
A6: Keep in an airtight container in the fridge for up to 2 days.
Q7: Can I add nuts or coconut to the meringue?
A7: Yes! Finely chopped nuts or shredded coconut add a delicious crunch.
Q8: What if my roulade cracks?
A8: No worries! Dust it with powdered sugar or drizzle with chocolate to disguise any imperfections.
Q9: How do I make it less sweet?
A9: Reduce the sugar slightly, but don’t eliminate it entirely or the meringue won’t hold.
Q10: Can I double the recipe?
A10: Yes! Bake two separate sheets and assemble as individual roulades.
Final Thoughts
Meringue Roulade Cake is a light, elegant, and irresistibly delicious dessert that’s sure to impress. Whether you’re making it for a holiday, a birthday, or just a special treat, its crisp-yet-soft texture and creamy filling make every bite heavenly. Try it once, and it just might become your new go-to dessert!
Print
Meringue Roulade Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: FRENCH
Description
This Meringue Roulade Cake is a light and airy dessert, featuring a delicate baked meringue sheet rolled around a luscious orange curd and cream filling. The contrast of crispy meringue, tangy citrus curd, and smooth whipped cream makes this an elegant yet easy-to-make dessert. Perfect for special occasions or afternoon treats, this roulade is as stunning as it is delicious!
Ingredients
For the Meringue
- 6 egg whites
- 1 1/4 cup granulated sugar
- 1/4 cup corn starch
- 1 tsp vanilla extract
- 2 tsp lemon juice or distilled vinegar
- 1/2 cup canned mandarins (or fruit of choice, plus extra for garnish)
For the Orange Curd
- 6 egg yolks
- 6 tbsp unsalted butter
- 3/4 cup granulated sugar
- Juice of 2 oranges
- Zest of 1 orange
For the Cream Filling
- 8 oz cream cheese, softened
- 1 1/2 cups heavy whipping cream
Instructions
Step 1: Prepare the Pan
- Preheat oven to 300°F (150°C).
- Line a 16”x12” baking sheet with parchment paper, leaving an overhang for easy removal. Lightly grease with oil.
Step 2: Make the Meringue
- In a clean bowl, whisk egg whites on medium speed until soft peaks form.
- Increase to high speed, gradually adding sugar until glossy and stiff peaks form (8-10 minutes).
- Fold in corn starch, lemon juice, and vanilla extract.
Step 3: Bake the Meringue
- Spread the meringue evenly on the prepared baking sheet.
- Use a spatula to create texture on the surface.
- Sprinkle with thinly sliced almonds (optional).
- Bake for 45-47 minutes until golden brown. Turn off the oven, crack the door, and leave the meringue inside for 10 minutes.
Step 4: Make the Orange Curd
- In a saucepan, combine butter, sugar, orange zest, orange juice, and egg yolks.
- Cook over low heat, whisking constantly until thick (8-10 minutes).
- Strain through a fine mesh sieve into a bowl.
- Cover with plastic wrap (directly touching the surface) and refrigerate for at least 2 hours.
Step 5: Cool the Meringue
- Remove from oven and cool slightly.
- Place a clean sheet of parchment paper over the meringue and carefully flip it upside down.
Step 6: Make the Cream Filling
- In a bowl, beat cream cheese until fluffy (30 seconds).
- Gradually add heavy cream, mixing until smooth and fluffy.
Step 7: Assemble the Roulade
- Spread the orange curd over the meringue, leaving a 1-inch border.
- Spread the cream filling evenly.
- Place fresh mandarins or fruit of choice in a line at the center.
Step 8: Roll the Cake
- Using parchment paper as a guide, gently roll from the short side for a thicker roulade (or the long side for a thinner roulade).
- Wrap tightly in parchment paper and transfer to the serving tray.
Step 9: Chill & Serve
- Refrigerate for at least 1 hour before slicing.
- Garnish with dollops of cream, fresh fruit, and powdered sugar.
Notes
- A smaller pan may require longer baking, while a larger pan may dry out faster.
- Fresh orange juice is recommended over bottled for the best flavor.
- Refrigerate leftovers for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 567
- Sugar: 42g
- Sodium: 102mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.1g
- Carbohydrates: 65g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 248mg