Raspberry Cake Roll
A French-style roll cake with soft, fluffy sponge enveloping whipped cream and sweet-tart raspberries.
Ingredients
Eggs (separate yolks and whites)
3
Egg yolk (added extra)
1
Granulated sugar (used in stages)
80g (cake batter) + 50g (syrup) + to taste (whipped cream)
Cake flour (sifted)
55g
Cornstarch
10g
Hot water (about 60°C/140°F)
less than 1 tbsp
Water (for syrup)
100 ml
Cherry liqueur (added to syrup)
1/2 tbsp
Raspberries (washed and ready)
60 (about 1 box)
Heavy cream (for whipping)
200 ml
Instructions
1
Make the cake batter
Place 3 eggs and 1 egg yolk into a bowl, add 80g granulated sugar and whip until fluffy. Then add 55g cake flour and 10g cornstarch, finally add less than 1 tbsp hot water (about 60°C/140°F), and fold into a smooth cake batter.
2
Make the syrup
Bring 100 ml water and 50g granulated sugar to a boil, let cool, then stir in 1/2 tbsp cherry liqueur to flavor.
3
Whip the cream
Whip 200 ml heavy cream with granulated sugar to taste until soft peaks form.
4
Assemble the cake roll
Line a baking sheet with parchment paper, pour in the cake batter, and bake in the oven until the cake is set and lightly golden. Once out of the oven, brush the syrup over the surface of the cake, spread with the whipped cream and 60 raspberries, then gently roll up into a cake roll.
