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–+ servings

Raspberry Cream Roll

A delightful Raspberry Cream Roll that combines the fluffy texture of sponge cake with the sweet and tangy flavors of raspberries and cream.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Cakes & Pastries, Desserts
Cuisine American
Servings 8 slices

Equipment

  • Baking tray
  • Mixing bowls
  • Whisk
  • Spatula

Ingredients
  

  • 6 eggs
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1 cup flour
  • 2/3 cup cream
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup fresh raspberries
  • 1/2 cup raspberry jam
  • 2/3 cup cream for decoration
  • 3 tbsp powdered sugar for decoration
  • 1/2 tsp vanilla extract for decoration
  • fresh raspberries for decoration

Instructions
 

  • Separate the egg whites from the egg yolks. Beat the egg whites until stiff. Mix the egg yolks with sugar and vanilla extract. Fold in the stiffened egg whites and then the flour.
  • Spread the dough on a baking tray and bake at 375°F for 8-12 minutes. Remove from the tray and roll up with a clean dish towel.
  • Beat cream, powdered sugar, and vanilla extract until stiff. Add raspberries and mix gently.
  • Unroll the dough, spread raspberry jam, add the cream mixture, and roll up again.
  • Beat cream, powdered sugar, and vanilla extract until stiff. Spread over the roll and garnish with fresh raspberries.

VIDEO

Notes

You can use other berries for the filling.