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 fridge, so I like to buy them and use them the same day. This way I avoid having to pick out the smooshy ones.

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This sponge for the roulade is really quick and easy.  It only bakes for about 8 minutes and cools super fast, so in about 30 minutes, you have a tea time treat. Perfect for that lazy Sunday afternoon when you don’t want to slave in the kitchen, but the family would love something with their tea.

Mascopane Buttercream filling:

150g Mascopane

600ml icing sugar

5ml vanilla extract

30ml milk

300g fresh raspberries

Roulade:
90g of self-raising flour

115g of castor sugar

3 eggs

60g castor sugar for rolling

5ml vanilla extract

Mascopane Buttercream Filling:

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

Whisk with an electric beater.

Add the milk until a spreadable consistency is achieved.

Cover and set aside.

Roulade:

Grease a Swiss roll tray and line with baking paper.
Pre heat the oven to 180◦C.
Beat the eggs and sugar with an electric beater until pale.

Fold the flour into the egg mixture with a spatula.

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Spread evenly onto the prepared tray.

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Bake 8 to 10 minutes
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.

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Turn the cake onto the baking paper once baked.

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

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

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

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Sprinkle with icing sugar.

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Serve immediately.

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Raspberry Roulade

Mascopane Buttercream filling:

  • 150g Mascopane
  • 600ml icing sugar
  • 5ml vanilla extract
  • 30ml milk
  • 300g fresh raspberries
  • Roulade:
    90g of self-raising flour
  • 115g of castor sugar
  • 3 eggs
  • 60g castor sugar for rolling
  • 5ml vanilla extract

Mascopane Buttercream Filling:

  1. Place all ingredients into a medium bowl, except the milk and raspberries.
  2. Whisk with an electric beater.
  3. Add the milk until a spreadable consistency is achieved.
  4. Cover and set aside.

 

Roulade:

Grease a Swiss roll tray and line with baking paper.
Pre heat the oven to 180◦C.
Beat the eggs and sugar with an electric beater until pale.
Fold the flour into the egg mixture with a spatula.
Spread evenly onto the prepared tray.
Bake for 8 to 10 minutes
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.
Turn the cake onto the baking paper once baked.
Roll the cake up from the short side, rolling the paper inside the cake.
Cool for 5 minutes, then unroll and allow to cool completely.
Spread with mascopane buttercream filling and place raspberries on top of filling. Roll up the sponge cake, placing the end under the roll.
Sprinkle with icing sugar.

Serve immediately.

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One Comment Add yours

  1. Niteshkumar says:

    Wowwwieeee…it’s mouth-watering…
    Thank you for recipe…
    You can also visit for more such delicious recipes at sabkimaggi.com

    Like

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