Raspberry Cream Roll
|Eggs||4 , separated|
|Egg yolks||4 , separated|
|Sugar||100 Gram (1/2 Cup)|
|All purpose flour||80 Gram (3/4 Cup)|
|Baking powder||1⁄2 Teaspoon|
|Raspberries||8 Ounce (225 Gram, Fresh / Frozen)|
|Whipping cream||300 Milliliter (1 1/4 Cups)|
|Powdered sugar||50 Gram, sifted (Scant 1/2 Cup)|
Line a 13x9-inch (33x23-cm) cake pan with waxed paper; grease paper.
Preheat oven to 425°F (220°C).
To make cake, put 6 egg yolks and half the sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until stiff; beat in remaining sugar.
Fold egg white mixture into egg yolk mixture.
Sift flour and baking powder over egg mixture; fold in.
Spread batter evenly in prepared cake pan.
Bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean.
Place a sheet of waxed paper over a damp cloth towel; sprinkle with a little granulated sugar.
Carefully turn out cake onto waxed paper.
Peel off lining paper.
Trim cake edges.
Roll up cake and waxed paper together.
To make filling, reserve a few raspberries for decoration and place the remainder in a medium bowl.
Crush raspberries with a wooden spoon.
Beat cream and powdered sugar until stiff.
Place about a fourth of the whipped cream mixture in a pastry bag fitted with a fluted nozzle.
Mix remaining whipped cream mixture with crushed raspberries.
Unroll cooled cake.
Spread with raspberry cream.
Roll up, using waxed paper to lift cake.
Pipe cream rosettes on top of cake and decorate with reserved raspberries.