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Raspberry Roulade

Chef Helmut Mathae,
Pastry instructor at Louis Riel Arts & Technology Centre

Cake flour is finer than all-purpose flour and helps to create a tender texture in baked goods. Chef Helmut suggests that fresh raspberries be used, as the excess liquid from frozen raspberries is difficult to incorporate, but flavour is lost if they are drained. The spun sugar texture of the sponge cake is the first note, followed by a subtle cocoa flavour with a sweetly tart raspberry finish.

Sponge cake
1/4 cup all-purpose flour
2 cups unsalted butter, softened
12 eggs
2 egg whites
1/4 cup sugar
1 tsp salt
6 Tbsp cup cake flour
6 Tbsp all-purpose flour
2 oz unsweetened cocoa powder
10 Tbsp unsalted butter, melted

Raspberry buttercream
2 cups unsalted butter, softened
3 egg yolks
1/4 cup raspberry liqueur (optional)
1 cup shortening
2 cups icing sugar
1 cup fresh raspberries

Sponge cake
1. Preheat oven to 400°F.
2. In a saucepan, combine the 1/4 cup of all-purpose flour with softened butter until mixed.
3. Melt the mixture over low heat.
4. Brush mixure over the insides of two 10″ cookie sheets. Set aside.
5. Over a double boiler on medium-high heat, combine eggs, egg whites, sugar and salt. Heat the mixture to approximately 110°F, whisking continuously. Remove from heat.
6. Whip egg mixture at high speed until cooled, colour is lightened and texture is fluffy, approximately 10 min. Set aside.
7. Sift flours and cocoa together and fold into egg mixture.
8. Divide batter evenly between the two pans.
9. Bake immediately at 400°F until middle of cake springs back to touch, approximately 15 min. Cool.
10. Take two pieces of parchment paper cut slightly larger than the cakes, and sprinkle with icing sugar.
11. Place cake on top of one parchment piece and lightly roll. Secure with string. Repeat with second cake.
12. Refrigerate cakes for 1 hour.

Raspberry buttercream
1. Mix all ingredients except raspberries on high speed until combined.
2. Add the raspberries and mix on high speed until incorporated.

1. Remove cakes from fridge and carefully unroll.
2. Divide buttercream in half and evenly spread one half on each cake.
3. Carefully roll cakes back up in parchment, wrap with plastic wrap and refrigerate for 1 hour.
4. Before serving, slice rolls into approximately 1″ pieces.

Yield 10 servings


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