Raspberry Roulade
Roll up your sleeves and let’s make roulade. This recipe is one for the books too because it used a mixture or raspberry jam and fresh raspberries for a double berry duo. Get the jam store bought or use a homemade one, the decision is up to you but it leaves no one out - be a professional cook or a hungry individual wanting to try a sweet slice of berry sponge heaven. You got this.
Raspberry Roulade
Ingredients
3 eggs
80 grams caster sugar, plus extra for garnishing
1/2 vanilla pod
1 tbsp warm water
80 grams plain flour
Pinch salt
1/2 cup raspberry jam
2 cups fresh raspberries
500 grams creme fraiche or pure cream
Method
Preheat the oven to 180℃ (fan forced) and grease a baking tin (30x38cm) and then line it with baking paper.
For the roll sponge, place the eggs, sugar and vanilla in the bowl of an electric mixer, fitted with a paddle attachment, until pale yellow, aerated and foamy. Drizzle the warm water down the side of the mixer (helps reduce cracking after baking), sift the flour and salt over the top and beat slowly. Do not over mix otherwise the air will be knocked out and will reduce the fluffiness of thee sponge.
Pour the batter into the prepared tin and knock out the air bubbles by tapping it lightly on a hard surface. Bake in the oven for 10-12 minutes or until the edges are shrunken in and starting to turn golden brown. Remove from the oven and turn out on a cooling rack. Sprinkle with extra caster sugar then leave for a minimum of 10 minutes before peeling back the baking paper, then leave too cool completely in a tea towel.
In a large bowl, beat the creme frische or cream until thick. Once the sponge is cool, spoon the whipped creme Frische over the entire surface of the sponge, ensuring you have a levelled layer across the whole area. Top with the raspberry jam, also spreading evenly. Finish with the raspberries, facing them pointy side up.
At the long side of the roll, grab the tea towel, gently but firmly easing the roll over to press the flat part into the part running parallel to the table. Continue holding the tea towel, using it to push the roll over and peeling it off as you roll up. You should finish with a long log, seam at the bottom.
Sprinkle with icing sugar and a row of fresh raspberries.
