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Raspberry Roulade

I can’t help getting excited when I see berries begin filling the fridges at the supermarket. Especially when they are stamped: “IN SEASON”. I find that you can’t keep raspberries for long in the…

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INTRODUCTION

I can’t help getting excited when I see berries begin filling the fridges at the supermarket. Especially when they are stamped: “IN SEASON”. I find that you can’t keep raspberries for long in the fridge, so I like to buy them and use them the same day. This way I avoid having to pick out the smooshy ones.

METHOD

Ingredients

Mascarpone Buttercream Filling:

Roulade:

Directions

Mascarpone Buttercream Filling:

  1. Step 1:

    Place all ingredients into a medium bowl, except the milk.

  2. Step 2:

    Whisk with an electric beater.

  3. Step 3:

    Add the milk until a spreadable consistency is achieved.

  4. Step 4:

    Cover and set aside.

Roulade:

  1. Step 5:

    Grease a Swiss roll tray and line with baking paper.

  2. Step 6:

    Preheat the oven to 180◦C.

  3. Step 7:

    Beat the eggs and sugar with an electric beater until pale.

  4. Step 8:

    Fold the flour into the egg mixture with a spatula.

  5. Step 9:

    Spread evenly onto the prepared tray.

  6. Step 10:

    Bake .

  7. Step 11:

    While roulade is baking, place a tea towel on the work surface. Cover the tea towel with a large sheet of baking paper and sprinkle with remaining castor sugar.

  8. Step 12:

    Turn the cake onto the baking paper once baked.

  9. Step 13:

    Roll the cake up from the short side, rolling the paper inside the cake.

  10. Step 14:

    Cool for 5 minutes, then unroll and allow to cool.

  11. Step 15:

    Spread with mascarpone buttercream filling and place raspberries on top of filling. Roll up the sponge cake, placing the end under the roll.

  12. Step 16:

    Serve immediately.

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