Description
This Raspberry Roulade is a light and airy dessert featuring a fluffy sponge cake rolled with a luscious raspberry cream filling. Combining the sweetness of fresh raspberries and whipped cream, its a refreshing and elegant treat perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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 youre making a chocolate version.
- Gently fold the dry ingredients into the egg mixture using a spatula until just combined.
- 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.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- 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.
- In a mixing bowl, add the 200ml of heavy cream, 2 tbsp of powdered sugar, and 1 tsp of vanilla extract.
- Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to over-whip.
- Gently fold in the 250g of fresh raspberries, reserving a few for garnish if desired.
- Once the cake has cooled completely, carefully unroll it from the towel.
- Spread the raspberry cream mixture evenly over the surface of the cake, leaving a small border around the edges.
- Starting from one end, gently roll the cake back up without the towel, using the parchment paper to help guide the roll.
- Place the roulade seam-side down on a serving platter. Spread any excess cream on top if desired.
- Chill the assembled roulade in the refrigerator for at least 30 minutes to set the cream.
Notes
- Ensure the eggs are at room temperature for better volume when whipped.
- You can substitute other berries for raspberries if desired.
- The roulade can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes