Raspberry and Cream Swiss Roll
I remember the long, sunny summers at my vanaema's (grandmother's) house in Estonia. The air always smelled sweet from her garden, and the best thing was picking wild raspberries. She would turn them into the most amazing things, and one of my favorites was her rullbiskviit. This light and airy dessert, with its delicate raspberry cream, perfectly embodies the SENC philosophy of enjoying sweets in moderation. A slice with a cup of tea is pure, balanced happiness.
Main recipe text
10Ingredients
- 4 units Large eggs, at room temperature(Approximately 200g without shell)
- 120 g Caster sugar
- 90 g All-purpose flour
- 30 g Cornstarch
- 5 ml Vanilla extract(1 teaspoon)
- 1 g Salt(A small pinch)
- 250 ml Heavy cream (min. 35% fat), very cold
- 30 g Icing sugar, sifted
- 150 g Seedless raspberry jam
- 20 g Icing sugar, for dusting
Nutrition Facts
Instructions
Preheat your oven to 180°C (350°F). Line a 33x23 cm (13x9 inch) baking sheet with parchment paper, ensuring it overhangs on the sides for easy lifting.
Separate the eggs. In a large bowl, use an electric mixer to beat the egg yolks with 80g of the caster sugar and the vanilla extract on high speed for 5-7 minutes. The mixture should be pale, very thick, and form a ribbon that sits on the surface for a few seconds when the beaters are lifted.
In a separate, scrupulously clean, grease-free bowl, whisk the egg whites with the salt until they form soft peaks. Gradually add the remaining 40g of sugar while whisking continuously, until the meringue is stiff and glossy. Visual cue: you can turn the bowl upside down without the meringue moving.
Gently fold one-third of the stiff egg whites into the yolk mixture to lighten it. Then, sift the flour and cornstarch together over the mixture and fold it in, followed by the remaining egg whites. Fold gently until just combined to avoid deflating the batter. The batter should be light and airy.
Pour the batter onto the prepared baking sheet and spread it into an even layer with an offset spatula. Bake for exactly 10-12 minutes. Doneness test: the cake should be light golden, spring back when gently touched in the center, and the edges should be pulling away from the sides.
While the cake is baking, prepare for rolling. Lay a clean kitchen towel (not terry cloth) on your counter and dust it generously and evenly with the 20g of icing sugar for rolling.
As soon as the cake is out of the oven, immediately invert it onto the sugared towel. Carefully and slowly peel off the parchment paper. Starting from a short edge, tightly roll the hot cake up with the towel inside. Let it cool completely in this rolled shape, for at least 30-40 minutes.
For the filling, in a chilled bowl, whip the very cold heavy cream with the 30g of sifted icing sugar until medium-stiff peaks form. The cream should hold its shape but still be smooth. Be careful not to overwhip, or it will turn grainy.
Gently unroll the cooled cake. Spread an even layer of the raspberry jam over the surface, leaving a 2cm (approx. 1-inch) border on all sides. Spread the whipped cream evenly over the jam.
Re-roll the cake tightly, this time without the towel. Wrap the finished roll in plastic wrap and chill in the refrigerator for at least 1 hour to set the filling. Before serving, dust with additional icing sugar.
Chef's Tip
The most common mistake is the cake cracking. To avoid this, you MUST roll the cake while it is still hot from the oven with the towel inside. This 'trains' the cake into a rolled shape as it cools, ensuring a perfect, crack-free result.
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Raspberry and Cream Swiss Roll
Ingredients
Sponge Cake
- 4 units Large eggs, at room temperature (Approximately 200g without shell)
- 120 g Caster sugar
- 90 g All-purpose flour
- 30 g Cornstarch
- 5 ml Vanilla extract (1 teaspoon)
- 1 g Salt (A small pinch)
Filling
- 250 ml Heavy cream (min. 35% fat), very cold
- 30 g Icing sugar, sifted
- 150 g Seedless raspberry jam
For Rolling & Dusting
- 20 g Icing sugar, for dusting
Instructions
- Preheat your oven to 180°C (350°F). Line a 33x23 cm (13x9 inch) baking sheet with parchment paper, ensuring it overhangs on the sides for easy lifting.
- Separate the eggs. In a large bowl, use an electric mixer to beat the egg yolks with 80g of the caster sugar and the vanilla extract on high speed for 5-7 minutes. The mixture should be pale, very thick, and form a ribbon that sits on the surface for a few seconds when the beaters are lifted.
- In a separate, scrupulously clean, grease-free bowl, whisk the egg whites with the salt until they form soft peaks. Gradually add the remaining 40g of sugar while whisking continuously, until the meringue is stiff and glossy. Visual cue: you can turn the bowl upside down without the meringue moving.
- Gently fold one-third of the stiff egg whites into the yolk mixture to lighten it. Then, sift the flour and cornstarch together over the mixture and fold it in, followed by the remaining egg whites. Fold gently until just combined to avoid deflating the batter. The batter should be light and airy.
- Pour the batter onto the prepared baking sheet and spread it into an even layer with an offset spatula. Bake for exactly 10-12 minutes. Doneness test: the cake should be light golden, spring back when gently touched in the center, and the edges should be pulling away from the sides.
- While the cake is baking, prepare for rolling. Lay a clean kitchen towel (not terry cloth) on your counter and dust it generously and evenly with the 20g of icing sugar for rolling.
- As soon as the cake is out of the oven, immediately invert it onto the sugared towel. Carefully and slowly peel off the parchment paper. Starting from a short edge, tightly roll the hot cake up with the towel inside. Let it cool completely in this rolled shape, for at least 30-40 minutes.
- For the filling, in a chilled bowl, whip the very cold heavy cream with the 30g of sifted icing sugar until medium-stiff peaks form. The cream should hold its shape but still be smooth. Be careful not to overwhip, or it will turn grainy.
- Gently unroll the cooled cake. Spread an even layer of the raspberry jam over the surface, leaving a 2cm (approx. 1-inch) border on all sides. Spread the whipped cream evenly over the jam.
- Re-roll the cake tightly, this time without the towel. Wrap the finished roll in plastic wrap and chill in the refrigerator for at least 1 hour to set the filling. Before serving, dust with additional icing sugar.
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