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Raspberry Roulade


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Raspberry Roulade





6 tablespoons butter-flavored shortening
½ cup sugar, divided
½ tablespoon fresh lemon zest
3 large eggs, separated
½ teaspoon vanilla extract
1/8 teaspoon salt
½ cup plus 2 tablespoons all-purpose flour, sifted
Confectioners’ sugar for dusting
½ to ¾ cup raspberry preserves
Garnish: fresh mint and raspberries
 


• Preheat oven to 325°.
• Spray 2 (9-x-13-x-½-inch) rimmed baking pans with nonstick baking spray with flour. Line with parchment paper, and spray again. Set aside.
• In a medium bowl, combine shortening, ¼ cup sugar, and lemon zest. Beat at high speed with an electric mixer until light and fluffy, approximately 4 minutes.
• In a separate medium bowl, combine egg yolks, vanilla extract, and salt, whisking well. Add egg mixture to butter mixture in three batches, mixing well after each addition.
• In a separate medium bowl, beat egg whites at high speed until soft peaks form. Slowly add remaining ¼ cup sugar. Continue beating until stiff peaks form.
• Gently fold egg whites into butter mixture. Fold in flour. Divide mixture in half, and spread into prepared pans.
• Bake until cakes are a light golden color, pull away slightly from the edges of the pan, and spring back when touched, approximately 8 minutes.
• Meanwhile, place 2 towels each at least 1 inch larger than baking pans on a work surface. Dust with confectioners’ sugar. Set aside.
• Remove cakes from oven, and invert onto prepared towels. Dust with confectioners’ sugar.
• Carefully roll each cake in a towel, and cool completely on a wire rack.
• Once cool, unroll 1 cake. Spread a thin layer of preserves on cake, leaving a 1-inch rim around edges. Roll from long end to long end, creating a roulade.
• Slice cakes into 1-inch slices, discarding end slices. Repeat for remaining cake and remaining preserves.
• Garnish with fresh mint and raspberries, if desired.
 


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