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German Cream Roll Recipe – Oma's Biskuitrolle

Oma's Cream Roll recipe, Biskuitrolle, is the German version of a Swiss roll or jelly roll. Filled with whipped cream and studded with berries, this is an easy-to-make treat anytime of the year.

 This is best made in the morning, left to sit covered in the fridge for several hours and served later the same day or the next day.

Ingredients:

For The Cake:

• ¾ cup (98 grams) all-purpose flour
•  3 tablespoons (24 grams) cornstarch
•  1 teaspoon (4 grams) baking powder
•  3 large eggs, separated 
•  3 tablespoons (45 milliliters) cold water 
•  ½ cup (100 grams) granulated sugar 
•  extra powdered sugar for dusting on towel & cake

For The Filling:

• 1 cup (240 milliliters) heavy (whipping) cream
• 1 pouch DR. OETKER Whip It
• 1 tablespoon (13 grams) sugar, to taste
• ½ cup (120 milliliters) jam (optional)
• 1½ cups (230 grams) sliced strawberries

Instructions:

1. Line a rimmed 11x17-inch baking sheet with parchment paper. Generously sprinkle powdered sugar on a clean dishtowel to be ready for rolling up the hot cake.
2. Preheat the oven to 400°F (205°C)
3. In a small bowl, mix together the flour, cornstarch, and baking powder. Set aside.
4. In a separate bowl, whip the egg whites with water until stiff peaks form. Slowly whip in the granulated sugar. Whisk the egg yolks to break them up and stir them gently into the whipped egg white mixture. Fold in the flour mixture.
5. Spread the batter on the parchment-lined baking sheet.
6. Bake for 8 to 10 minutes, until a wooden pick inserted in the center comes out clean.
7. Carefully invert the hot cake right on top of the sugared dishtowel. Peel off the parchment paper.
8. Dust the cake with some powdered sugar and immediately roll up the hot cake and towel together, starting from the narrow end. Set aside to cool, about 20 to 30 minutes.
9. Whip the cream with Whip It according to the package instructions, adding the sugar once peaks start forming.
10. Unroll the cooled cake. Heat the jam in the microwave for about 20 seconds or until soft, if using, then brush it over the cake. Spread with the whipped cream. Cover with the strawberries.
11. Roll up, using the towel to help lift the cake. Cover and refrigerate for at least 2½ hours.
12. Trim the ends off and dust with powdered sugar just before serving.

Notes/Hints:

• For the fruit, you can use almost any variety. Sliced strawberries, fresh or frozen raspberries (thawed and drained), currants, diced or sliced peaches, blueberries, etc., all work nicely.
• If you wish, you can replace 2 teaspoons of sugar with vanilla sugar.

Used to stabilize whipped cream, Dr. Oetker's Whip It really works best. However, it can be replaced with any of the following:

• 1 tablespoon (8 grams) cornstarch per 1 cup (240 milliliters) of heavy (whipping) cream (plus sugar to taste)
• 2 to 3 tablespoons (16 to 24 grams) powdered sugar per 1 cup (240 milliliters) of heavy (whipping) cream
• 2 to 3 tablespoons (28 to 42 grams) instant pudding powder per 1 cup (240 milliliters) of heavy (whipping) cream

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on December 2, 2025