Raspberry Roulade


For an elegant treat at afternoon tea, serve this exquisite Raspberry Roulade.

Raspberry Roulade
Yield: approximately 22 slices • Preparation: 10 minutes • Bake: 8 minutes • Cool: 20 minutes
Write a review
  1. 6 tablespoons butter-flavored shortening
  2. ½ cup sugar, divided
  3. ½ tablespoon fresh lemon zest
  4. 3 large eggs, separated
  5. ½ teaspoon vanilla extract
  6. ⅛ teaspoon salt
  7. ½ cup plus 2 tablespoons all-purpose flour, sifted
  8. Confectioners’ sugar for dusting
  9. ½ to ¾ cup raspberry preserves
  10. Garnish: fresh mint and raspberries
  1. Preheat oven to 325°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Gently fold egg whites into butter mixture. Fold in flour. Divide mixture in half, and spread into prepared pans.
  7. 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.
  8. Meanwhile, place 2 towels each at least 1 inch larger than baking pans on a work surface. Dust with confectioners’ sugar. Set aside.
  9. Remove cakes from oven, and invert onto prepared towels. Dust with confectioners’ sugar.
  10. Carefully roll each cake in a towel, and cool completely on a wire rack.
  11. 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.
  12. Slice cakes into 1-inch slices, discarding end slices. Repeat for remaining cake and remaining preserves.
  13. Garnish with fresh mint and raspberries, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime November/December 2010


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.