Have you figured out what you’re making for Memorial Day? I’ll be in Ocean City next weekend for a friend’s wedding and will be living vicariously through all of you while I’m sitting at the airport.
I feel like true summer is just around the corner and I’ve started to crave all the grilled things, preferably with a slice of this raspberry roll cake for dessert. It is one of my top five favorite dessert and cake recipes – and I don’t say that lightly!
RASPBERRY ROLL CAKE
YIELD: 10-12 SERVINGS PREP TIME: 30 MINUTES COOK TIME: 10 MINUTES TOTAL TIME: 40 MINUTES (PLUS CHILLING TIME)
EWS
INGREDIENTS:
Cake:
6 large egg whites, room temperature
1/2 cup (100 grams) granulated sugar
6 large egg yolks, room temperature
1/2 cup (100 grams) granulated sugar
1/2 teaspoon pure vanilla extract
1 cup (120 grams) sifted cake flour
roughly 1/3 cup confectioner’s sugar, for rolling the cake
Filling:
1/2 cup raspberry preserves
2/3 cup chilled heavy cream
3 tablespoons confectioner’s sugar
1/2 teaspoon pure vanilla extract
2 packages (6 ounces each) Driscoll’s Raspberries
Assembly:
2/3 cup chilled heavy cream
3 tablespoons confectioner’s sugar, plus more for garnishing
1/2 teaspoon vanilla extract
1 package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries, for garnishing
DIRECTIONS:
For the Cake:
Preheat the oven to 375 degrees Fahrenheit (190 Celsius) with a rack in the center position. Line a half sheet pan (roughly 18-inch long x 13-inch wide) with parchment paper and lightly coat with baking spray. Set aside.
Placed the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in the granulated sugar and continue whisking over medium-high speed until the egg whites have reached stiff peaks. Carefully transfer to a large mixing bowl until ready to use.
Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, second amount of granulated sugar, and vanilla extract. Using the whisk attachment, beat over high speed until fluffy and pale yellow, about 3 to 4 minutes. Add about a third of the egg whites to the beaten yolk mixture, and combine together gently using the stand mixer whisk attachment. Repeat with two more additions of the egg white mixture, folding in very gently with a large spatula. Do not overwork.
Sprinkle roughly a quarter of the cake flour onto the sponge batter, and fold in gently. Repeat until all of the flour has been incorporated. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).
Bake for 8 to 12 minutes, or until very lightly golden in color. As the cake is finishing baking, lay a clean kitchen linen (the long edge of the linen facing you) on your countertop and dust with sifted confectioner’s sugar.
As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife. Carefully and quickly invert the sheet pan (long edge of the pan facing you) and cake onto the linen. Carefully peel off the parchment paper. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. Cool on a rack, in the linen, until the cake is room temperature.
For the Cake Filling:
Depending on how thick your raspberry preserves are, you may need to thin them down with up to a tablespoon of water (whisk to combine). You want the preserves to be relatively thin before spreading on the cake – if too thick, you will damage the cake as you are spreading it. Unroll the cake so that it lays completely flat. Using an offset spatula, spread the raspberry preserves into a very thin layer on the cake.
In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat until slightly thick and medium peaks form. In a small bowl, lightly mash one package of raspberries. Gently fold the mashed raspberries into the cream. Spread the raspberry cream into an even, thin layer on the cake, leaving a 3/4-inch border on all sides. Slice the second package of raspberries in half and press them gently into the raspberry cream layer. Carefully re-roll the cake (without the linen), narrow end to narrow end, into a spiral. Place the cake seam-side down on a long serving platter, cover tightly with plastic wrap, and refrigerate for at least one to two hours (or until just before assembly and serving).
For Assembly:
In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat until slightly thick. Using an offset spatula, spread the cream into an even layer onto the outside of the cake.
Top the cake with the remaining package of raspberries. Cover lightly with plastic wrap and refrigerate until ready to serve. Just before serving, dust the cake and berries with confectioner’s sugar and serve immediately.
