Raspberry and Cream Roulade
Updated June 6, 2024
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- Confectioners’ sugar, for dusting
- 1Sponge Cake recipe, baked in a jelly roll pan and cooled
- ½cup/70 grams fresh raspberries
- ⅓cup/105 grams raspberry jam
- ½cup/120 grams heavy cream, chilled
- ⅓cup/80 grams mascarpone, crème fraîche or sour cream, chilled
- Pinch of kosher salt
Nutritional analysis per serving (8 servings)
150 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 2 grams protein; 93 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
this is a great recipe but I would strongly advise trimming the browned or crisped edges of the sponge cake off before you put on the filling and try to roll it. The stiff edges ended up causing the cake to tear when I tried to roll it up. Otherwise the recipe worked wonderfully.
Rave reviews from everyone! Cake is light and airy. The fresh raspberries and sweet jam pair well with the unsweet cream and creme fraiche. I was tempted to add sugar to the cream but glad I didn’t—the berries sweeten it perfectly. Surprised to roll the roulade from the long end but this worked well. I wouldn’t change a thing about the recipe and will definitely make again. Huge benefit to “have to” trim the ends off the cake before serving because I got to taste it before sharing with others.
With the vast array of similar pans out there, it might be a good idea to provide the dimensions of a “jelly roll pan,”
I don't bother with the towel and powdered sugar. I use parchment paper in the shhet pan. I place cut freezer bags (to lay flat) over the cake when it comes out of the oven.While the cake is cooling I make the filling. Slide the cake out of the pan with the parchment paper. Spread the filling and start rolling off the parchment. No cracking ever!!!
In our Berkeley kitchen: 25 minutes. Damp kitchen towel with hot water. Next time I will direct transfer from the jelly roll pan to the cooling rack with the damp towel on top and the powdered sugar on the cake itself.
Delicious! We tried the cream with sour cream and sadly could not get it whipped into peaks. Still tasted great :)
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