This Raspberry Roll Cake Steals the Show #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Line a 13 x 18-inch rimmed baking sheet with parchment paper, without greasing it. Dust a clean towel generously with confectioners' sugar.
2. In a medium bowl, whisk together 3/4 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt.
3. Beat 5 eggs and 3/4 cup granulated sugar on high speed for 7 to 8 minutes, until the mixture has at least doubled, is pale yellow and forms ribbons when the whisk is lifted.
4. Fold the flour mixture in thirds, adding each portion and folding until no streaks remain, scraping the bottom of the bowl. Fold in the vanilla. Spread the batter evenly to the edges of the pan.
5. Bake for 10 to 12 minutes, until golden and the top springs back when lightly pressed.
6. Immediately loosen the edges with a knife, slide the cake on its parchment onto a cooling rack, then flip it top side down onto the sugar-dusted towel. Peel off the parchment. While still hot, roll the cake from the short end inside the towel into a tight log, and let it cool to room temperature on a rack.
7. Stir 2 tablespoons water into the raspberry preserves until syrupy, adding more water if needed.
8. Beat 1 cup cream and 1/2 cup granulated sugar on medium-high speed for 3 to 4 minutes, until stiff peaks form.
9. In a medium bowl, stir 8 ounces mascarpone with 2 teaspoons vanilla. Fold in the whipped cream a third at a time until combined.
10. Coarsely mash half the raspberries with a fork and fold them into the filling until just dispersed, without overmixing.
11. Once the cake has cooled, unroll it carefully. Spread the syrup over the cake with the back of a spoon. Spread the filling evenly to the edges, then roll the cake back up fairly tightly.
12. Trim the ends if you like, move the cake to a platter, cover and refrigerate for 1 to 2 hours or up to overnight. Just before serving, dust with confectioners' sugar and scatter the remaining raspberries over and around the cake.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

EggCreamHeavy creamRaspberryJamMascarpone cheese