This raspberry cake roll is so light and fluffy. It's filled with a simple raspberry whipped cream which is super easy to make.
I had an abundance of raspberries so I decided to make this cake! You can easily sub the raspberries out for strawberries or blueberries.
The whole cake roll is much lighter than your standard buttercream frosted cake, because of the whipped cream.
The cake is also quite different. It's made in a sheet pan and made with no butter or oil. Just eggs, sugar, flour, baking powder, and almond extract!
The important step to make this cake roll is rolling the cake in the dishtowel. This way you won't have any cracks. Do this while the cake is warm! It will get you the best results.
|Level:👩🏽🍳👩🏽🍳|Time: 3 hours|Serves: 12|
1/2 cup granulated sugar
2 teaspoons almond extract
1 cup cake flour
1 1/4 teaspoons baking powder
1 cup heavy whipping cream
1/4 cup powdered sugar
1/4 cup pureed raspberries
Grease a 10x15" rimmed baking sheet with butter and cover the bottom with parchment paper.
Beat the eggs, sugar, and almond extract with an electric mixer until the eggs triple in volume. Gently fold in the flour and baking powder. Pour into your prepared baking sheet and bake for 12-15 minutes at 375 degrees. It should be a light golden brown.
As soon as your cake is done, turn it face down on a dishtowel and gently rip off the parchment paper. Starting from one of the small sides, roll the dishtowel and cake into a log. Set aside until the cake is cooled to room temperature.
Beat the heavy whipping cream and powdered sugar until stiff peaks form. Fold in the raspberry puree and set aside.
Unroll the cake and spread the raspberry whipped cream into an even layer. Roll the cake into a log once more and chill for at least an hour up to overnight. Dust it with powdered sugar for decoration. If you still have extra raspberry whipped cream, you can pipe rosettes on top of the cake roll!
- The Bored Baker 👩🏽🍳