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Raspberry Cream Roll

May 23, 2011

Raspberry Cream Roll

Raspberry Cream Roll

This Raspberry Cream Roll is divine.  I am in love.  I love that it is soft.  I love that it is light.  I love, love, love that when you eat it, it is as if you have not eaten anything at all.  Divine.

This raspberry cream roll is made with a sponge cake.  A sponge cake is baked in a sheet pan and then rolled around a filling.  Simple, huh? If you are American you refer to these as ‘Jelly Rolls’, French ‘Roulade’, English ‘Swiss Roll’.  There are all sorts of fillings that you may use for your roll.  I used a raspberry whipped cream filling which is very easy to make.  You could also fill the roll with fruit, chocolate ganache, lemon curd, jam, chocolate whipped cream or plain whipped cream.   Pretty cool, eh?!

This sponge cake is very basic and quick to make.  If you wanted to make these for a dessert for entertaining you could easily produce a couple in no time flat.  This raspberry cream roll is the same concept as the Christmas Yule Log, only much lighter.  This raspberry cream roll is perfect for summer because it is so light and airy.  The next time I make this cake I am going to make it into a frozen cake dessert, with an ice cream filling, yum!

Ingredients and Directions for Raspberry Cream Roll

Ingredients and Directions for Raspberry Cream Roll

1.  Ingredients

5 large eggs

1/3 cup flour

3 tablespoons cornstarch

1/2 cup plus 1 tablespoon white sugar (divided)

1 teaspoon vanilla

1/4 teaspoon cream of tartar

Raspberry Whipped Cream:

1 cup whipping cream

1/2 teaspoon vanilla

1 – 2 tablespoons white sugar

1/3 raspberry jam

To Prepare the Raspberry Cream Roll

For the Sponge Cake

Preheat oven to 450 F  and place oven rack in the center of the oven.  Butter, a 17×12 inch baking pan, line it with parchment paper, and then butter and flour the paper.

While the eggs are still cold separate two of the eggs, place the yolks in one bowl and the whites in another bowl. Add the additional eggs to the yolks and bring to room temperature for about 30 minutes.

Meanwhile, in a small bowl whisk the flour with the cornstarch.

2.  Place the egg yolks and whole eggs, along with 1/2 cup of the sugar, in your electric mixer, fitted with the paddle attachment.

3.  Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract.

4.   In a small bowl whisk the flour with the cornstarch.  Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.

5.  In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form.

6.  Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites. Pour the batter into the prepared pan, spreading it evenly with an offset spatula or spoon. Bake for about 6-8 minutes or until golden brown and when lightly pressed, it springs back.

7.  Immediately upon removing the cake from the oven sprinkle with icing sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Place on a wire rack to cool.

For Raspberry Whipped Cream

Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla, and sugar into the bowl and beat until it forms soft peaks. Add the jam and beat just until stiff peaks form.

8.  To Assemble: Unroll the sponge cake, spread it with the raspberry cream and reroll. Cover the roll and chill in the refrigerator for a few hours. Just before serving, dust with icing sugar.

Serves 6 – 8 people

Adapted from:  Beranbaum, Rose Levy. The Cake Bible. William Morrow and Company, Inc. New York: 1988.

Raspberry Cream Roll

Raspberry Cream Roll

If you love light and simple desserts, you’ll love this sponge cake for sure.  If you don’t have a go to sponge cake recipe, you do now.  This sponge cake never fails.

From our kitchen to yours,
Sydney Jones

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2 Comments leave one →
  1. May 23, 2011 11:59 pm

    I think that sponge rolls are one of the nicest desserts. Not too heavy and just the right amount of sweetness. I love that yours has raspberry cream in the middle rather than just plain cream. Thanks for sharing this recipe with us. It has been quite a while since I have made one of these so I think I will surprise my husband with it.

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  1. Strawberries n’ Cream Sponge Cake Roll « Sydney'sKitchen

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