Raspberry Cake Roll Recipes

RASPBERRY CHOCOLATE ROLL CAKE (CRAZY EASY)

Steps:

• Preheat the oven to 350°F. Prepare ingredients for the cake.
• Using a stand mixer or hand mixer, beat the eggs and sugar together until the mixture doubles in volume.
• In a separate bowl, sift the flour and cacao together.
• In thirds, fold the flour into the egg mixture with a spatula just until well-combined. Be extra careful not to over mix the dough.
• Spread the dough onto a baking sheet lined with parchment paper or a silicone baking mat (10" X 15" is a perfect size). Bake for 12 minutes.
• Remove the cake from the oven and place a kitchen towel over it. Starting with the shorter side, roll up the cake into a spiral.
• Let the roll cool completely at room temperature.
• Unroll the cake and discard the parchment paper. Spread the mashed raspberries over the cake and let them soak into the cake while you work on the cream.
• Using a stand mixer or hand mixer, beat the powdered sugar, cacao, and extra cold heavy whipping cream together until the mixture forms stiff peaks.
• Spread a thick layer of cream over the raspberries and roll the cake back up.
• Using the remaining cake cream, frost the entire outside of the cake. Decorate it as you wish with fresh raspberries, chocolate, and cacao.
• Keep the cake refrigerated until you're ready to serve it. Slice and enjoy!

RASPBERRY CAKE ROLL

Steps:

• Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.

RASPBERRY CAKE ROLL

Steps:

• In a mixing bowl, beat egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time.
• Line a greased 15 inch x 10 inch x 1 inch baking pan with waxed paper or parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350°F for 12-15 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool.
• For filling, combine cream cheese, vanilla and 2 Tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled. Yield: 12 servings.
• Taste of Home.