RASPBERRY AND CREAM ROULADE
The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be chilled before serving to ensure it holds its shape. Because the sponge is oil-based rather than butter-based, it stays soft and flexible even when cold. (Watch Claire make this cake and two others on YouTube.)
Provided by Claire Saffitz
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
- In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
- In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
- Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
- Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
- Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.
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Basimise Pady
pady18@yahoo.comOverall, I really enjoyed making and eating this roulade. It's a delicious and impressive dessert that's perfect for any occasion.
Amed Hernandez
hernandez_a2@yahoo.comThe roulade was a bit too sweet for my taste, but I think that's just a personal preference.
Parves Alam
p50@yahoo.comI had a little trouble getting the roulade to roll up without cracking, but I'm sure I'll get better with practice.
Md Nasim
m@hotmail.comThis roulade is a bit time-consuming to make, but it's worth it for the delicious results.
South King
k-south1@gmail.comI would definitely make this roulade again for a special occasion.
pratiba subba
p_s@gmail.comThe raspberry and cream filling is the perfect balance of sweet and tart.
Andy Canedo
a.c@hotmail.comThis roulade is so light and fluffy, it's like eating a cloud.
Badshah Bhatti
badshahbhatti70@hotmail.comI made this roulade for my boyfriend's birthday and he loved it.
Danielle Abeyta
abeytad@hotmail.comThis roulade is the perfect way to end a special meal.
Nackay Barnes
nackay-b39@hotmail.comI'm so glad I found this recipe.
laurencio vallinas
laurencio-v@aol.comThis roulade is so beautiful, it almost seems a shame to eat it.
Md Raje
raje@gmail.comI can't wait to make this roulade again.
Sanique Dawkins
dawkins.s@hotmail.comThis roulade is a must-try for any baker.
KYEYUNE JOHN
j_kyeyune84@yahoo.comI would definitely recommend this recipe to anyone who loves raspberries and cream.
Nathaniel King
nathaniel.king@aol.comThis roulade was the perfect dessert for a special occasion. It was elegant and delicious.
faith moses
faith.m@hotmail.frI'm not a baker, but I was able to make this roulade without any problems. The instructions were clear and easy to follow.
Dan Monaghan
m-dan86@yahoo.comThis roulade was a bit more challenging to make than I expected, but it was worth it in the end. The finished product was beautiful and delicious.
Malik Zahid Nawaz
z-malik@yahoo.comI made this roulade for my family and they all raved about it. The raspberries and cream filling was so light and fluffy, and the cake was moist and flavorful.
Umar B. Mshelia
umshelia98@yahoo.comThis raspberry and cream roulade was a huge hit at my party! It was so delicious and everyone loved it. The recipe was easy to follow and the roulade turned out perfectly.