RASPBERRY ROLL CAKE

Raspberry roll cake – vanilla sponge roll cake crammed with recent raspberries, raspberry preserves, and vanilla whipped cream. This mild summer season dessert is a household favorite.

INGREDIENTS SPONGE CAKE:  6 enormous eggs, separated and at room temperature  1 cup (200 grams) granulated sugar, divided  1/2 teaspoon natural vanilla extract  1 cup (120 grams) cake flour, sifted (*to degree properly, fluff the bag of flour nicely then scoop, then level)  roughly 1/3 cup (40 grams) confectioner’s sugar, for rolling the cake FILLING:  2/3 cup (210 grams) raspberry preserves (*I suggest Bonne Maman brand)  2/3 cup (160 mL) chilled heavy cream  3 tablespoons (24 grams) confectioner’s sugar  1/2 teaspoon natural vanilla extract  2 applications (6 ounces each) Driscoll’s Raspberries ASSEMBLY:  2/3 cup (160 mL) chilled heavy cream  3 tablespoons (24 grams) confectioner’s sugar, plus extra for garnishing  1/2 teaspoon vanilla extract  1 bundle (6 ounces or 1 and 1/4 cups) Driscoll’s Raspberries, for garnishing INSTRUCTIONS FOR THE CAKE: Preheat the oven to 375 levels Fahrenheit (190 Celsius) with a rack within the middle position. Lightly grease a half sheet pan (roughly 18-inch lengthy x 13-inch wide) with baking spray, line with parchment paper, then frivolously grease the paper with baking spray. Set aside. Place the egg whites within the bowl of a stand mixer, geared up with a whisk attachment. Whisk over excessive velocity till mild and foamy. Slowly sprinkle in 1/2 cup (100 grams) granulated sugar and proceed whisking over medium-high velocity till the egg whites have reached medium peaks. Note: If the whisk attachment is lifted up, the tip of the height ought to tip over but nonetheless hold. Carefully move to a large, blank blending bowl and set apart till competent to use. Wipe the stand mixer bowl blank (don’t fear if there might also also just be nonetheless a few residue) and combine the egg yolks, the remainder 1/2 cup (100 grams) granulated sugar, and vanilla extract. Using the whisk attachment, beat over excessive velocity till ribbony and mild yellow, about 3 minutes. Add about a third of the egg whites to the overwhelmed yolk mixture, and gently combine collectively utilizing the whisk attachment. Repeat with NULL extra additions of the overwhelmed egg whites, gently folding them in with a enormous spatula. Be cautious to now not deflate the egg whites by over mixing. Sprinkle roughly 04-Jan of the cake flour onto the sponge batter, and fold in gently with a spatula. Repeat till all of the flour has been incorporated and the combination is delicate and fluffy. Scrape the backside of the bowl to guarantee all of the meals were incorporated evenly. Transfer the batter onto the keen sheet pan and unfold into an even layer utilizing an offset spatula (the batter ought to fill the complete pan). Bake for 10 to twelve minutes, or till mild golden in color. As the cake is baking, lay a blank kitchen linen (the lengthy aspect of the linen dealing with you) in your countertop and utilizing a fine-meshed sieve, filth with confectioner’s sugar. As easily because the cake is eliminated from the oven, loosen the rims of the cake from the pan with a knife if necessary. Carefully and easily invert the sheet pan (long aspect of the pan dealing with you) in a single easily action and cake onto the sugar-dusted linen. Very closely peel off the parchment paper and discard. While the cake is nonetheless warm, roll the cake and linen, slim stop to slim end, right into a tight spiral. The linen ought to be rolled with the cake, so that the cake doesn't contact itself as it's rolled. Cool on a wire rack, within the linen, till the cake is room temperature. FOR THE CAKE FILLING: Depending on how thick your raspberry preserves are, you might have to thin them down with as much as a tablespoon of water (whisk to combine). You desire the preserves to be relatively thin earlier than spreading on the cake – if too thick, you'll ruin the cake as you're spreading it. Unroll the cake so that it lays fully flat. Using an offset spatula, unfold the raspberry preserves right into a really thin layer on the cake. In the bowl of a stand mixer, geared up with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat till quite thick, beginning at sluggish velocity and increasing to medium high, and medium peaks form. In a small bowl, frivolously mash one bundle of raspberries. Gently fold the mashed raspberries into the cream. Spread the raspberry cream into an even, thin layer on the cake, leaving about a 3/4-inch border on all sides. Slice the moment bundle of raspberries in half and press them gently into the raspberry cream layer. Carefully re-roll the cake (without the linen), slim stop to slim end, right into a spiral. Place the cake seam-side down on a lengthy serving platter, disguise tightly with plastic wrap, and refrigerate for at the least one to NULL hours (or till simply earlier than meeting and serving). FOR ASSEMBLY: In the bowl of a stand mixer, geared up with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat till quite thick, beginning at sluggish velocity and increasing to medium high, and medium peaks form. Using an offset spatula, unfold the cream into an even layer onto the backyard of the cake. Top the cake with the remainder bundle of raspberries. Cover frivolously with plastic wrap and refrigerate till competent to serve. Just earlier than serving, filth the cake and berries with confectioner’s sugar and serve immediately. NUTRITION INFORMATION: Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 333 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 143mg Sodium: 91mg Carbohydrates: 46g Fiber: 1g Sugar: 33g Protein: 7g

Have you figured out what you’re making for Memorial Day? I’ll be in Ocean City subsequent weekend for a friend’s marriage ceremony and is also residing vicariously by means of all of you whereas I’m sitting on the airport.

I really sense like true summer season is simply round the nook and I’ve began to crave all of the grilled things, preferably with a slice of this raspberry roll cake for dessert. It is one among my higher five favourite dessert and cake recipes – and I don’t say that lightly!

The roll cake is so fresh, so mild in texture, and crammed with NULL of my favourite things: frivolously sweetened whipped cream and recent raspberries. Tons and lots of raspberries!

It isn't any mystery that I love a raspberry dessert. Raspberries are my all-time favourite berry, quite at present of yr – and this cake is stuffed to the brim with my favourite Driscoll’s raspberries. Go giant or move home, right?

If you’re searching for a fun, trendy, and stylish twist on this vintage roll cake recipe, be certain to examine out this raspberry matcha cake too.

Sponge Roll Cake in Kitchen Towel
My mother has been making a few model of this raspberry roll cake for years and years. It was my most asked dessert rising up. She occasionally made a chocolate model of it for my dad and sisters, but I was a staunch vanilla sponge cake woman by means of and through.

When everybody else was bringing in yellow cake with chocolate frosting for faculty birthdays, I was bringing on this raspberry roll cake. [Hi, I’m high-maintenance.] I was (and nonetheless am) very choosy about cake frostings, and a frivolously whipped cream is nonetheless one among my favourite cake fillings to this date.

It’s mild and airy, doesn’t weigh down the sponge cake (very important), and is so becoming for summertime.

Driscolls Organic Raspberries
Sponge roll muffins have a name of being complex and finicky to make, but I really believe them to be one among the simplest desserts, quite in case you preserve the cake filling easy and straight-forward.

Roll muffins bake up in virtually no time in any respect (10-15 minutes) and the baking tools is straight-forward. You simply need a fundamental half sheet pan and a few parchment paper.

TIPS FOR RASPBERRY ROLL CAKE SUCCESS: 
The foremost and imperative step for sponge roll muffins is rolling the cake instantly as easily as it's eliminated from the oven. The cake ought to be rolled with the kitchen linen (so that the cake isn't touching itself). Dust a enormous kitchen linen (preferably a linen tea towel) generously with confectioner’s sugar and invert the cake confidently and quickly.

Think of this step as cake muscle memory. When the cake is rolled hot from the oven, it prevents the sponge cake from splitting and cracking throughout meeting later. It makes all of the difference, and you'll change right into a cake roll champion in no time!

Raspberry Roll Cake topped with Fresh Raspberries
Once rolled, cooled, and unrolled, the sponge cake is unfold with a really thin layer of raspberry preserves. It adds a contact of sweetness and moisture to the cake.

The filling for the roll cake is same to a vintage raspberry fool: frivolously mashed recent raspberries folded into frivolously vanilla whipped cream. Once the raspberry cream is unfold right into a skinny layer, you upload even extra recent raspberries.

Not in undemanding terms do the mashed raspberries naturally tint the whipped cream a pretty mild pink color, however it surely ensures which you simply get recent raspberry taste in each single chunk of this cake.

My go-to berries are Driscoll’s brand, as they're all of the time of the freshest quality. This is quite vital for this cake, the place raspberries function equally a flavoring, filling, and garnish.

Raspberry Roll Cake
Lastly, the roll cake is unfold with a last layer of frivolously sweetened whipped cream and garnished with even extra raspberries and a mild dusting of confectioner’s sugar.

It reminds me of a winter wonderland, but tastes like summer! SO FLUFFY. If you’re searching for a vast summer season dessert that be prepped forward of time, this raspberry roll cake is it!

RASPBERRY ROLL CAKE
Class vanilla sponge roll cake crammed with recent raspberries, raspberry preserves, and vanilla whipped cream. This fluffy mild raspberry roll cake recipe is a lengthy time household favorite! This cake is greatest served the day it's baked and assembled, however it surely could be protected and refrigerated for up 3 to four days.

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