Daily Archives: July 14, 2016

Raspberry Swiss Roll

The other night, my daughter said,”mom, I want some cake ! ” , but I didn’t have any at home and it was a little too late to bake.  So the next day, I decided to make a Swiss Roll, using some fresh raspberries that I had.  The first attempt……not so good, I put too much filling in and did a bad job in rolling, so it looked more like a Halloween cake with “blood” all over.  Lucky the cake tasted pretty good, so my daughter could at least have some tasty cake.  The second time around, much better.  I tried not to use my electric mixer and do everything by hand. It came out perfect! I actually learned that when making meringues, you can get more volume whisking it by hand. Also you don’t need to worry about overbeating, cause you sore arms will tell you to stop! I used raspberries as the filling, you can switch it up easily with other fruits, whipped cream, Nutella, even peanut butter.

Makes one log (about 6-8 slices)

For the raspberry filling

  • 350 g fresh raspberry
  • 60 g granulated sugar (adjust to your own taste)
  • 15 mL lemon juice

For the sheet cake

  • 4 eggs (separated)
  • 120 g granulated sugar (20 g is used for the meringue)
  • 75 g cake and pastry flour, sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar
  • icing sugar for dusting

Meringue

  1. Prepare raspberries by heating them together with sugar and lemon juice in a non-stick pot over medium heat
  2. Turn heat down to low when liquid starts to bubble
  3. Gently mash raspberries with a wooden spoon, cook until thickened
  4. Strain seeds, let cool
  5. To make the cake, preheat oven to 350ºF
  6. Lightly grease a 8″ x 10″ baking tray and line bottom with parchment paper 
  7. In a mixing bowl, beat together egg yolks and 100 g of sugar until pale
  8. Add vanilla and the flour, mix until blended
  9. In a separate bowl, whisk egg whites, and cream of tartar until frothy, then add sugar slowly, a little at a time, and whisk until medium peak is formed
  10. Gently fold meringue into batter, do not over mix 
  11. Pour into baking tray and bake for about 15 minutes until golden
  12. Let cool, but still a little warm to touch
  13. Gently invert cake and place on top of another piece of parchment paper
  14. Carefully remove top sheet of parchment and trip sides of cake
  15. Spread a very thin layer of raspberry sauce on top
  16. Gently roll cake up
  17. Dust with icing sugar

Raspberry Swiss Roll