Raspberry Roll Cake

🧂 Ingredients

• 6 large eggs

  separated and at room temperature
• 1 cup (200g) granulated sugar

  divided
• 1 teaspoon pure vanilla extract
• 1 cup (120g) cake flour, sifted

  *if not using metric weights, fluff the flour well, scoop, and level with the back of knife
• ⅓ cup (40g) powdered sugar

  reserved for rolling the cake
• ⅔ cup (210g) raspberry preserves

  *I recommend Bonne Maman brand
• ⅔ cup (160 mL) chilled heavy cream
• 3 tablespoons (18g) powdered sugar
• ½ teaspoon pure vanilla extract
• 12 ounces (2 packages) fresh raspberries

  divided
• ⅔ cup (160 mL) chilled heavy cream
• 3 tablespoons (18g) powdered sugar

  plus more for dusting
• ½ teaspoon pure vanilla extract
• 6 ounces (1 package) fresh raspberries

  for topping

Instructions

• 1 Make the Sponge Roll Cake: Preheat the oven to 375°F (190°C) with a rack in the
  center position. Lightly grease a half sheet pan (roughly 18 x 13-inches) with
  baking spray, line with parchment paper, then lightly grease the paper with
  baking spray. Set aside.
• 2 Place the egg whites in the bowl of a stand mixer fitted with a whisk
  attachment. Whisk over high speed until light and foamy. With the mixer on
  medium-high speed, slowly sprinkle in ½ cup (100g) granulated sugar and continue
  beating until the egg whites have reached medium peaks. If the whisk attachment
  is lifted, the peak of the egg whites should tip slightly but still hold.
  Carefully transfer the egg white mixture to a large, clean mixing bowl and set
  aside until ready to use.
• 3 Wipe the stand mixer bowl clean (don’t worry if there is still some egg white
  residue). Add the egg yolks, remaining ½ cup (100g) granulated sugar, and
  vanilla extract to the bowl. Using the whisk attachment, beat the mixture over
  high speed until ribbony and pale yellow, about 3 minutes. Remove from the stand
  mixer. Add roughly ⅓ of the reserved whipped egg whites to the beaten yolk
  mixture. Holding the whisk attachment in one hand, gently mix together by hand.
  Using a large spatula, gently fold in the remaining egg whites in two additions
  being careful not to delate the egg whites by over mixing.
• 4 Sprinkle roughly one quarter of the sifted cake flour onto the batter and fold
  in gently with a spatula. Repeat until all of the flour has been evenly
  incorporated and the batter is airy and smooth. Scrape the bottom of the bowl to
  ensure all of the ingredients have been evenly incorporated. Transfer the batter
  onto the greased, parchment-lined half sheet pan. Spread into an even layer
  using a large offset spatula. The batter should fill the entire pan.
• 5 Gently transfer to the oven and bake for 10 to 12 minutes, or until lightly
  golden in color. As the cake is baking, lay a clean kitchen linen (long edge of
  the linen facing you) on a large working surface. Using a fine-meshed sieve,
  dust the linen generously with the reserved ⅓ cup (40g) powdered sugar.
• 6 As soon as the cake is removed from the oven, loosen the cake edges from the pan
  with a knife if needed. Carefully and quickly invert the sheet pan and cake
  (long edge of the pan facing you) onto the powdered sugar dusted linen in one
  quick motion. Gently peel off and discard the parchment paper. While the cake is
  warm, roll the cake and linen - short end to short end - into a tight spiral.
  The linen should be rolled with the cake, so that the cake surface doesn't touch
  itself as it is rolled. Set the rolled cake on a wire rack until it has cooled
  to room temperature.
• 7 Prepare Filling: Note: Depending the thickness of your raspberry preserves you
  may need to thin them down with up to 1 tablespoon (15 mL) of water; whisking to
  combine. The preserves should be relatively thin before spreading on the cake –
  if the preserves are too thick, you will damage the cake. Use your best
  judgement.
• 8 Unroll the sponge cake so that it lays completely flat on top of the linen.
  Using an offset spatula, spread the raspberry preserves into a very thin layer
  over the entire surface of the cake.
• 9 In the bowl of a stand mixer fitted with a whisk attachment, combine the chilled
  heavy cream, powdered sugar, and vanilla extract. Starting at low speed and
  slowly increase to medium-high, beat the cream until it is fairly thick and
  medium peaks form. In a separate bowl, lightly mash one package (6-ounce) of
  fresh raspberries. Gently fold the mashed raspberries into the whipped cream.
• 10 Spread the raspberry whipped cream onto the cake - directly on top of the
  raspberry preserves - leaving a ¾-inch border on all sides. Slice the remaining
  package (6-ounces) of raspberries in half lengthwise and distribute them evenly
  onto the raspberry cream layer, gently pressing them into the cream. Carefully
  roll the cake - short end to short end - into a tight spiral. Set the cake
  seam-side down onto a long serving platter, cover the surface tightly with
  plastic wrap, and refrigerate the cake for a minimum of 1-2 hours to allow the
  cream to set before preparing the topping and final decoration.
• 11 Final Assembly and Decoration: In the bowl of a stand mixer fitted with a whisk
  attachment, combine the chilled heavy cream, powdered sugar, and vanilla
  extract. Starting at low speed and slowly increase to medium-high, beat the
  cream until it is fairly thick and medium peaks form. Using an offset spatula,
  spread the whipped cream into an even, smooth layer on the outside of the rolled
  sponge cake.
• 12 Top the cake generously with the raspberries. Serve immediately or if prepping
  ahead, cover lightly with plastic wrap and refrigerate. Just before serving,
  dust the cake with powdered sugar. Slice into rounds using a long serrated
  knife.

Nutrition Info