Easy Raspberry Roulade
User Reviews
5
Easy Raspberry Roulade
Description
The Easy Raspberry Roulade starts with a simple sponge cake made by separating eggs and whipping the whites with sugar to glossy peaks. The yolks are beaten with sugar and combined gently with sifted flour, cornstarch, and lemon zest, then folded into the whites for an airy batter. The batter is baked on a lined tray at 200°C (400°F) until golden and springy.
The raspberry filling cooks frozen raspberries with sugar until they release juices and thicken slightly, then cool. The mascarpone filling blends mascarpone cheese with sugar, heavy cream, vanilla extract, lemon juice, cornstarch, and lemon zest to a smooth cream, lending a tangy richness that pairs well with the berries. The cooled sponge is spread with raspberry filling and mascarpone cream, then rolled carefully to avoid cracking.
The roulade is decorated with lightly sweetened whipped cream combined with lemon juice, topped with fresh raspberries and thin lemon slices. This dessert offers a balance of tart fruit, creamy filling, and light cake, suitable for special occasions or an elegant treat.
The recipe suggests substituting vanilla sugar for regular sugar and vanilla extract if desired.
Ingredients
- Raspberry filling:
- 1 ½ cup raspberry frozen are perfectly fine
- ⅓ cup granulated sugar
- Sponge:
- 4 egg
- 4 tablespoons granulated sugar divided
- ½ teaspoon baking powder
- salt a pinch
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon lemon zest
- 2-3 teaspoons icing sugar for the towel
- Mascarpone filling:
- 1 cup mascarpone
- 2 tablespoons granulated sugar
- 1 cup heavy cream
- ½ teaspoon vanilla extract pure
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- ½ - 1 teaspoon lemon to taste, zest
- Decoration:
- ⅔ cup heavy cream
- 1 tablespoon granulated sugar Note
- 2 tablespoons lemon juice freshly squeezed
- ¼ teaspoon vanilla extract pure
- raspberries fresh
- lemon thin slices
Instructions
Raspberry filling:
- Cook: Place the frozen raspberries and the sugar in a small saucepan. Mix and leave to defrost while you make the sponge. Once defrosted or almost so, turn on the heat. Bring to a boil and boil gently for 5 minutes, stirring often. Remove and leave to cool until needed.
Sponge:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
- Eggs: Separate the eggs. Beat the egg whites with a pinch of salt until quite stiff. Gradually add 2 tablespoons of the granulated sugar and beat until glossy and stiff. Set aside.In another bowl, whisk together the egg yolks and 2 tablespoons of sugar until foamy.
- Mix flour and cornstarch. Sieve over the egg yolk-sugar mixture. Sprinkle 1 teaspoon of the lemon zest on top. Add ⅓ of the egg whites and incorporate. Add the remaining egg whites and fold in gently.
- Bake: Spread the batter onto the baking tray. Bake for 8 to 10 minutes until golden.
- Roll: In the meantime, place a clean kitchen towel on the table and sprinkle it with icing sugar. Turn the cake onto the kitchen towel with the baking paper facing up. Carefully peel off the baking paper, then immediately roll the cake with the help of the towel. Leave it until completely cool; it should take about 1 hour.
Mascarpone filling:
- Beat mascarpone, sugar, lemon juice, and vanilla extract until creamy. Slowly start pouring in the heavy cream while mixing continuously. After one minute, sprinkle the cornstarch and lemon zest over the mixture. Continue beating until the cream is nicely whipped and fluffy.
Assemble:
- Fill: Unroll the sponge and spread the raspberry filling evenly onto it. Cover with the mascarpone cream.
- Roll the roulade again carefully. Wrap in plastic foil/cling film, place on a platter.
- Refrigerate for 2 to 4 hours or until nicely set. Remove the wrap.
- Whip the heavy cream with sugar and vanilla extract. Pipe the cream onto the roulade. Decorate with fresh raspberries and thinly cut lemon slices.
Notes
- You can replace the sugar and vanilla extract with 1 tablespoon of vanilla sugar if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 359kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 187mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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