Vanilla Raspberry RouladePosted by: Vanillicious / Dessert type: Cakes, Quick and Easy Desserts
This is a cake my mom used to make during my childhood. She always made two of them at the same time – one filled with vanilla cream and the other was chocolate. And they were pretty simple, there was the base and the cream, nothing else. Honestly, back then it was more than enough, especially since my mom never baked creamy cakes, so it felt like a special occasion when she decided to prepare the roulades!
When I started preparing the roulade myself (one at a time, since I have only 1 oven tin, while my mom used to have two!), I realized how simple it is to make. Much simpler than the cheesecake and sponge cake she was baking on (almost) a weekly basis. Yes, I really mean it. Actually, it’ll even take you longer to read through the recipe then prepare it.
Since I like berries so much, I added raspberries to the original vanilla filling. These can be replaced with any other berry of your choice. If you choose to fill with strawberries, you should slice or dice them first. You can even spread raspberry jam (or any other jam) or berries purée instead of the raspberries.
And if you prefer to keep it classic – base and cream, I say – go fo it!
I hope you’d enjoy it as much as we did!
For the base:
- Your oven tin (30*35cm), covered with buttered baking paper
- 100g sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 100g plain flour
- 0.5 tsp baking powder
- lemon zest of half a lemon
- pinch of salt
For the filling:
- 50g Frozen raspberries (halve the big ones)
- 2 tsp lemon juice
- 1 tsp icing sugar
- 250ml cream
- 60ml milk
- 3 tbsp custard powder
- 1 tsp vanilla extract
- 3 tbsp sugar
(1) Preheat the oven to 180c
(2) Whip the eggs (yes, whites and yolks together) and vanilla using a mixer, and gradually add the sugar. Mix until foamy, approx 3 minutes (it should remain liquidy)
(3) Fold in the rest of the ingredients – flour, baking powder, lemon zest and salt
(4) Spread the mixture on the oven tin (it doesn’t have to cover it all, though)
(5) bake for 6-8 minutes, until the base turns lightly golden and spongy to touch.
(6) Remove from the oven and let cool before spreading the filling
(1) Toss the raspberries, lemon juice and icing sugar in a small bowl, and set aside
(2) Whip the cream, custard powder, vanilla and sugar
(3) Separate the base from the baking paper, and spread the cream on the rougher side of it
(4) Scatter the raspberries on top of it
(5) Roll tightly into a roulade
The roulade tastes best after chilling in the fridge for several hours or even overnight. This will allow the roulade to soak some of the filling flavour.
Dust with some icing sugar before serving. You can also serve with fresh berries on the side.
If you would like to cover your roulade with extra cream, you can whip 250ml of cream, 1 tbsp custard powder, 1 tsp vanilla extract and 2 tbsp sugar together. Then spread over the roulade.