For an elegant treat at afternoon tea, serve this exquisite Raspberry Roulade.
Yield: approximately 22 slices • Preparation: 10 minutes • Bake: 8 minutes • Cool: 20 minutes
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- 6 tablespoons butter-flavored shortening
- ½ cup sugar, divided
- ½ tablespoon fresh lemon zest
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ⅛ 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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