Raspberry Cream Roulade: A Deliciously Light Dessert Recipe

Raspberry cream roulade is a delightful dessert that never fails to impress. With its light, airy sponge cake rolled around a luscious raspberry cream filling, this treat is as beautiful as it is delicious. Originating from European pastry traditions, the roulade has become a beloved favorite in many households, especially during special occasions and celebrations. The vibrant color of the raspberries combined with the creamy texture creates a perfect balance that tantalizes the taste buds.

What I love most about raspberry cream roulade is its versatility; it can be served at a summer picnic or as a sophisticated finale to a dinner party. The combination of sweet and tart flavors, along with the soft, melt-in-your-mouth texture, makes it a crowd-pleaser. Plus, it’s surprisingly easy to make, allowing even novice bakers to create a stunning dessert that looks like it came straight from a patisserie. Join me as we dive into this delightful recipe that is sure to become a staple in your dessert repertoire!

Ingredients:

• 4 large eggs
• 100g (1/2 cup) granulated sugar
• 100g (3/4 cup) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp unsweetened cocoa powder (optional, for a chocolate version)
• 200ml (3/4 cup + 2 tbsp) heavy cream
• 250g (2 cups) fresh raspberries
• 2 tbsp powdered sugar (for sweetening the cream)
• 1 tsp vanilla extract
• Extra raspberries and mint leaves for garnish (optional)

Preparing the Roulade Base

1. Preheat your oven to 180°C (350°F). Line a 10×15 inch (or similar size) baking tray with parchment paper, making sure to leave some overhang on the sides for easy removal later.
2. In a large mixing bowl, crack the 4 large eggs and add the 100g of granulated sugar. Using an electric mixer, beat the mixture on high speed for about 5-7 minutes, or until it becomes thick, pale, and fluffy. This step is crucial as it incorporates air into the eggs, giving the roulade its light texture.
3. In a separate bowl, sift together the 100g of all-purpose flour, 1 tsp of baking powder, 1/4 tsp of salt, and the optional 2 tbsp of cocoa powder if you’re making a chocolate version. Sifting helps to aerate the flour and remove any lumps.
4. Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter; use a gentle folding motion until just combined.
5. Pour the batter into the prepared baking tray, spreading it evenly with a spatula. Bake in the preheated oven for about 12-15 minutes, or until the top is lightly golden and springs back when touched.
6. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. This will help prevent the roulade from sticking when you roll it up later.
7. Once the cake is done, remove it from the oven and immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting from one end, roll the cake up with the towel inside, creating a tight spiral. Allow it to cool completely while rolled up. This helps the cake maintain its shape when filled.

Preparing the Raspberry Cream Filling

1. While the cake is cooling, it’s time to prepare the raspberry cream. In a mixing bowl, add the 200ml of heavy cream, 2 tbsp of powdered sugar, and 1 tsp of vanilla extract.
2. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to over-whip, as you want a smooth and creamy texture.
3. Once the cream is whipped, gently fold in the 250g of fresh raspberries. You can reserve a few for garnish if you like. This will give the cream a lovely fruity flavor and a beautiful pink hue.

Assembling the Roulade

1. Once the cake has cooled completely, carefully unroll it from the towel. It should be pliable and not crack. If it does crack a little, don’t worry; it will be covered with cream!
2. Spread the raspberry cream mixture evenly over the surface of the cake, leaving a small border around the edges. This will prevent the filling from spilling out when you roll it back up.
3. Starting from one end, gently roll the cake back up, this time without the towel. Use the parchment paper to help guide the roll if needed. Roll it tightly but not so tight that the filling squeezes out.
4. Once rolled, place the roulade seam-side down on a serving platter. If you have any excess cream, you can spread it on top of the roulade for a beautiful finish.
5. Chill the assembled roulade in the refrigerator for at least 30 minutes to set the cream and make it easier to slice.

Serving the

Conclusion:

In summary, this Raspberry Cream Roulade is an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that’s both elegant and delicious. The combination of light, fluffy sponge cake and the luscious raspberry cream filling creates a perfect balance of flavors and textures that will leave everyone wanting more. Plus, it’s surprisingly easy to make, which means you can whip it up for any occasion, from casual gatherings to special celebrations. For serving suggestions, I recommend dusting the roulade with a light sprinkle of powdered sugar for a touch of sweetness and a beautiful presentation. You can also garnish it with fresh raspberries and a dollop of whipped cream on the side for an extra indulgent treat. If you’re feeling adventurous, consider experimenting with different fillings, such as chocolate ganache or lemon curd, to give this classic recipe your own unique twist. I truly encourage you to give this Raspberry Cream Roulade a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your beautiful creation. Let’s spread the joy of baking together! Happy cooking!

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