Raspberry Cream Roll Cake
MAKES
Makes 12-15 slices
TAKES
Prep time: 1 hour
Cook time: 25 minutes
Total: 1 hour 40 minutes (includes chill time)
✻ ABOUT THIS RECIPE
Soft and flexible biscuit sponge cake is filled with tart raspberry whipped cream, which turns into a pretty pink swirl when sliced. I like to dust freeze dried raspberry powder over the surface for a pop of color and a punch of sour fruit flavor. This is a style of cake that’s easy to master with a little practice.
INGREDIENTS
Biscuit Sponge Cake
30 g / ¼ cup cake flour
15 g / 2 tablespoons all purpose flour
99 g / ¼ teaspoon fine sea salt
113 g / 2 large eggs, at room temperature
1 g / 3 large eggs, separated, at room temperature
150 g / ¾ cup granulated sugar, divided
> 1 g / ¼ teaspoon cream of tartar
5 g / 1 teaspoon vanilla extract
powdered sugar, as needed for dusting
Raspberry Whipped Cream
340 g / 12 ounces fresh or frozen raspberries
15 g / 1 tablespoon fresh lemon juice
99 g / ½ cup granulated sugar
352 g / 1 ½ cups cold heavy cream
7 g / 1 ½ teaspoons vanilla bean paste or extract
More Cake This Way:
METHOD
1. Make the biscuit: Heat the oven to 400°F / 205°C with a rack in the center of the oven. Grease a jelly roll pan (10 x 15 inch / 25 x 38 cm) with nonstick spray and line the pan with parchment paper.
2. Make the sponge: In a small bowl, whisk the sifted cake flour, flour, and salt together to combine.
3. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand mixer), whip the eggs and egg yolks on medium speed until slightly pale, 1 to 2 minutes.
4. Gradually add 74 g / 6 tablespoons of the granulated sugar, then turn the speed up to medium-high and whip until the mixture is pale and thick and has quadrupled in volume, 4 to 5 minutes.
5. Sift about one-half of the flour mixture over the egg yolk mixture and mix on low speed just until incorporated. Sift in the remaining flour, mixing just until it is incorporated.
6. In a clean dry mixer bowl, combine the egg whites with the cream of tartar. Using the cleaned and dried whisk attachment, whip the egg whites until foamy, 2 minutes. With the mixer running, gradually add the remaining 74 g / 6 tablespoons of the sugar in a slow, steady steam, then continue whipping until the mixture reaches medium peaks, 4 to 5 minutes more.
7. Add about one-quarter of the egg white mixture to the batter, folding it in with a silicone spatula and mixing thoroughly. (This first addition helps temper the batter, making it easier to incorporate the rest of the whites without deflating them.) Add the remaining whites in two or three more additions, gently folding them in until just incorporated.
8. Pour the batter into the prepared pan and use a large offset spatula to spread into an even layer, working quickly: Too many swipes can deflate your batter, but you do want the batter to be even in the pan.
9. Bake the cake until the edges are just starting to turn golden and the center springs back gently when touched, 7 to 9 minutes. While the cake bakes, scoop some confectioners’ sugar into a sifter and set it on a plate. Line a work surface with a large sheet of parchment paper.
10. As soon as the cake comes out of the oven, dust the surface of the cake evenly with confectioners’ sugar. Use a small offset spatula to gently loosen the cake from the edges of the pan. Gently invert the sheet pan onto the parchment on your work surface. Lift away the pan and carefully peel away the parchment from the bottom of the cake and discard it.
11. With one of the longer sides of the cake facing you, use the sheet of parchment to help roll the cake up into a tight cylinder. Let the cake cool completely, still rolled up.
12. Make the raspberry whipped cream: in a small pot, combine the fruit and sugar and cook over medium heat until the fruit begins to break down, 3 to 5 minutes.
13. Use a potato masher or large fork to mash the fruit to a coarse puree (if you can’t do this easily, cook for 3 to 5 minutes more).
14. Strain the mixture through a fine-mesh sieve set over a bowl, then pour the puree into a liquid measuring cup. You should have about 80 g / 1/3 cup puree. If you have more (it just means your fruit was super-juicy), return it to the pot and simmer to reduce to that amount. Cool completely.
15. In the bowl of a stand mixer fitted with the whip attachment, whip the cream on medium speed to just under soft peaks. Add the cooled puree and continue to whip on medium speed to medium peaks.
16. Assemble the roulade: unroll the cake and position it on the parchment paper with one of the long sides facing you. Dollop the cream all over the cake and spread it in an even layer all the way to the edges. Starting with the side closest to you, gently roll the cake up into a log. It won’t be as tight this time because of the filling, but try to make it as rounded as possible. Use the paper to help you; it adds a protective layer so you can apply a little pressure if needed without damaging the cake.
17. Chill the roulade for at least 15 minutes, and up to 8 hours, before serving. Garnish with confectioners’ sugar just before serving and slice into 1 ½ inch / 3 cm slices to serve.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
