5.0 from 12 votes
Roll Cake with Raspberry Cake Filling (Roulade)
A vanilla bean roulade cake, filled with sweet raspberry cream and covered in thick chocolate ganache, perfect for Valentine's Day.
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 8 slices
Calories: 669 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Sponge Cake:
- 4 large eggs
- 3/4 cup all purpose Gold Medal Flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 vanilla bean
For the Raspberry Cream Filling:
- 12 ounces frozen raspberries
- 1/4 cup all purpose Gold Medal Flour
- 1 cup unsalted butter softened
- 1 cup sugar
- 1-3 tablespoons milk if needed
For the Chocolate Ganache:
- 6 ounces semisweet chocolate chopped
- 1/2 cup heavy cream
- 1 tablespoon corn syrup
Instructions
- Preheat the oven to 375 degrees F, line a 10x15-inch jelly roll pan with parchment paper (fitted to the bottom) and spray with nonstick cooking spray. Slice the vanilla bean open lengthwise and scrape out the seed paste. Add all the ingredients for the sponge cake to a bowl, including the vanilla bean paste. Discard the pod. Mix well and pour the batter into the prepared pan. Spread evenly over the bottom and bake for approximately 15 minutes, until golden.
- Meanwhile, start the cream filling. Add the raspberries to a small saucepan and bring to a boil. Stir to break up the raspberries until very juicy, then add the flour. Whisk until there are no lumps. Then heat over medium, whisking constantly until the mixture thickens into a thick paste. Remove from heat and place pan in the fridge to cool.
- As soon as the sponge cake comes out of the oven. Spray another piece of parchment paper with cooking spray and flip the cake out onto it. Gently roll the cake, from the short end, into a log. Then tie the log with twine so it stays tight. Leave the cake to cool.
- Back to the filling: Beat the butter and sugar in a clean mixing bowl, for 5-7 minutes, until fluffy and glossy. Once the raspberry paste is cool add it to the butter mixture and beat until smooth. If the cream filling seems too dense add 1-3 tablespoons of milk and beat again. Now unroll the cooled cake and spread the filling even over it.
- Roll the cake back into a log and place in the refrigerator to set. For the chocolate ganache, bring the cream to a boil in a small saucepan. As soon as it reaches a light boil, remove it from the heat and add the chopped chocolate. Allow the chocolate to sit in the hot cream for 5-8 minutes, then stir until smooth. Stir in 1 tablespoon of corn syrup to make the ganache shiny. Then place the roulade on a cooling rack and pour the chocolate ganache over the top. Allow the ganache to set before moving.
Cup of Yum
Nutrition Information
Serving
1slice
Calories
669kcal
(33%)
Carbohydrates
75g
(25%)
Protein
7g
(14%)
Fat
39g
(60%)
Saturated Fat
23g
(115%)
Cholesterol
165mg
(55%)
Sodium
192mg
(8%)
Potassium
296mg
(8%)
Fiber
5g
(20%)
Sugar
56g
(112%)
Vitamin A
1070IU
(21%)
Vitamin C
11.1mg
(12%)
Calcium
78mg
(8%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 669
% Daily Value*
| Serving | 1slice | |
| Calories | 669kcal | 33% |
| Carbohydrates | 75g | 25% |
| Protein | 7g | 14% |
| Fat | 39g | 60% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 165mg | 55% |
| Sodium | 192mg | 8% |
| Potassium | 296mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 56g | 112% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 78mg | 8% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.