Raspberry Roulade Recipes

Steps:

• Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
• In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
• In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
• Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
• Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
• Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

Steps:

• Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added.
• Fold in the vanilla essence and cornflour.
• Prepare a Swss Roll tin with baking parchment.
• Spread the meringue mixture in the Swiss Roll tin.
• Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes.
• Leave roulade in the tin overnight to cool.
• Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
• Turn roulade onto paper.
• Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream.
• Roll up the roulade ( lengethwise ) with the aid of the paper.
• Place on serving dish and sprinkle with the icing sugar.
• Decorate with toasted almonds.

Steps:

• Have ready meringue and cake roll. In a small bowl stir together yogurt, vanilla, and 1 tablespoon sugar.
• In a large bowl with a whisk or an electric mixer beat cream and 2 teaspoons sugar until cream just holds stiff peaks. Crumble meringue into 1/2-inch pieces and gently fold into whipped cream. Reserve 1/2 cup raspberries and add remaining berries and yogurt mixture to whipped cream mixture. Gently fold mixture until just combined.
• Unroll cake roll on kitchen towel and brush inside with Chambord. Gently spoon whipped cream mixture lengthwise along center of cake and roll cake around filling so that long edges just come together. Place roulade, seam side down, on a platter and chill 1 hour to facilitate slicing.
• Just before serving, sprinkle roulade with remaining 2 teaspoons sugar. Cut roulade into slices (each a little less than 1 1/2 inches thick) serve with some reserved berries.
• To make chocolate-covered meringue:
• Preheat oven to 325°F.
• In a bowl with an electric mixer beat whites on high speed until foamy. Add cream of tartar and continue beating until whites hold soft peaks. Add sugar and beat until meringue holds stiff, glossy peaks.
• Line a baking sheet with parchment paper or foil and on it spread meringue about 1/2 inch thick (shape does not matter). Bake meringue in middle of oven 45 minutes, or until crisp. Turn off oven and let meringue stand 1 hour. Remove meringue from oven and cool completely on baking sheet on a rack.
• Carefully peel parchment paper or foil and put meringue, flat side up, on a work surface. In a small heavy saucepan melt chocolate over low heat, stirring occasionally, and spread on meringue in a thin layer. Chill meringue until chocolate is set, about 10 minutes. (Meringue may be made 1 week ahead and kept in a sealed plastic bag in a cool place.)
• To make cocoa cake roll:
• Preheat oven to 425°F. and line a greased 17- by 10 1/2-inch jelly-roll pan with wax paper or parchment paper. Butter paper and dust with flour, shaking off excess flour.
• In a small saucepan bring water to a boil over moderate heat. Remove pan from heat and stir in cocoa powder and vanilla until smooth.
• In a large bowl with an electric mixer beat yolks and 1/3 cup sugar on high speed until pale and thick, about 5 minutes. Add cocoa mixture and beat until mixture is thick again, 3 to 5 minutes. Add flour and salt and beat 1 minute. (If using a standing electric mixer, transfer mixture to a large shallow bowl better suited to folding.)
• In a medium bowl with cleaned beaters beat whites on high speed until foamy. Add cream of tartar and continue beating until whites hold soft peaks. Add remaining 1/3 cup sugar and beat until meringue holds stiff, glossy peaks.
• Stir about one fourth whites into cocoa mixture to lighten and fold in remaining whites gently but thoroughly. Spoon batter into a large pastry bag fitted with a 1/2-inch plain tip and, holding bag with tip about 1/2 inch from surface of pan, pipe lengthwise in side-by-side strips, filling pan. (Alternatively, batter may be gently spread into pan.) Bake cake 8 minutes, or until it springs back when touched lightly in center with finger. Cool cake in pan, covered with a damp kitchen towel, on a rack.
• Invert cake onto towel and gently peel off wax paper or parchment paper. Beginning with a long side, roll up cake in towel jelly-roll fashion.