Hello my dear readers,
Today is Monday, May 22, the year is 2017.
Don’t you think it is scary how times flies? Very soon will be the Christmas and a New Year.
But, let’s not think about it.
Let’s not think how quickly life goes by. For now I want us to appreciate the moments.
And the moment is my favorite cake – The Raspberry White Chocolate Roulade.
It is one of my favorite, especially for the spring season.
This rolled sponge cake is filled with a rich raspberry white chocolate filling. It looks and tastes superb.
Do you need a picture?
Please check your shipping list before you start making this cake.
Now, if you have all ingredients we can start baking process.
Be sure that you make the white raspberry filling first and then make the sponge roll.
IMPORTANT!!! – Make the raspberry filling first. (STEP 2)
1.Making the Batter
5 large eggs, room temperature
¾ cup granulated sugar
¾ cup all-purpose flour
½ tsp baking powder
Preheat oven to 350˚F.
Line the bottom of an 16×11 baking sheet with parchment paper.
Mix 5 eggs for 1 minute using a stand mixer. (fitted with whisk attachment).
Gradually add 3/4 cup of sugar. Slowly. Beat eggs and sugar for about 6 minutes on high.
It will be thick and fluffy.
In another bowl whisk 3/4 cup all purpose flour and 1/2 tsp baking powder.
Next step is to sift into eggs and sugar 1/3 at a time.
Fold using spatula after each addition.(fold very carefully, you don’t want to upset egg and sugar mixture.)
The whole idea is to create a light and airy batter.
One more time. Important!
Be sure that flour is mixed well into egg/sugar batter.
If you have all your ingredients mixed and happy together transfer batter to lined baking sheet and bake for 12 to 15 minutes.
You need to test to be sure it is baked.
When cake is baked, run a knife around edges of your cake to loosen from the pan.
Invert cake onto a clean kitchen towel, remove parchment paper and roll cake into the towel.
Let cool for about 60 minutes.
Unroll the cake. Spread the white chocolate filling using the metal spatula or knife.
Carefully roll up the filled cake as tightly as possible.
Optional: Cut each end of cake on the diagonal. Transfer the cake to a serving plate for decoration.
You can decorate with whip cream or chocolate.
Now let’s make the White Chocolate Raspberry Cream
3/4 cup heavy cream
2 and 1/2 cup of white chocolate chips
6 oz or 170 gr fresh Raspberries
Puree raspberries using food processor.
Pour the raspberry mixture through a fine sieve to get rid of seeds. Set aside.
Bring the heavy cream to a boil.
Pour over 2 and 1/2 cup of white chocolate.
Let sit for 5 min.
Then use the mixer and mix for about 3 minutes. It will be smooth.
Allow to cool for a few minutes (if it is not already) and add the raspberry juice.
Refrigerate until cold, at least 4 hours or overnight.
To print the recipe please check the box below!
I hope you enjoy this cake as much as I do.
Have a nice week and take a little time to visit my blog 5starcookies.com
Frame this moment, it is your life.
If you like this cake you will love Nutella Apricot Jam Roulade – Please click the link below
Another Option – Strawberry Buttercream Roulade
If you are craving chocolate – Chocolate Mousse Towers
Thank you for visiting my blog.
See you soon.
Love and hugs from your favorite food blog 5starcookies.com
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