Raspberry Mint Roulade

Raspberry Mint Roulade

Enjoy this light and fresh cake at your next get together.

40 min. prep time
12 servings
000 Ratings



Powdered sugar
6 Land O Lakes® Eggs, separated
1 cup sugar
1/4 cup Land O Lakes® Unsalted Butter, melted, cooled
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 cup all-purpose flour
Red gel food color, as desired


1 (1-ounce) square white chocolate
6 ounces fresh raspberries, lightly crushed
2 tablespoons chopped fresh mint leaves


Heat oven to 375ºF. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper. Set aside.

Arrange clean towel onto counter; sprinkle generously with powdered sugar. Set aside. 

Place egg whites into bowl; beat at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.

Combine egg yolks, remaining 3/4 cup sugar, melted butter, baking powder, vanilla and salt in another bowl. Beat until well mixed. Add 3/4 cup flour; mix well. Gently stir in beaten egg white mixture until just mixed. Remove 1/2 cup batter to bowl; add remaining 1/4 cup flour. Beat until well mixed. Stir in red gel food color as needed for desired tint. 

Place red batter into pastry bag fitted with round 1/4-inch tip or plastic food bag with one corner snipped off. Pipe repeating zig-zag pattern across width of parchment-lined pan. Place pan in freezer 10 minutes or until batter is firm to touch. Working quickly, spread remaining batter evenly over piped batter. 

Bake 10-12 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared towel, pattern-side down, removing parchment paper. Sprinkle top with powdered sugar. Roll up cake in towel, starting with 10-inch side. Cool completely.

Combine 1 tablespoon whipping cream and white chocolate in bowl. Microwave until melted; stir until smooth. 

Place remaining whipping cream in chilled bowl; beat at medium speed until soft peaks form. Add white chocolate mixture; beat until stiff peaks form. Stir in raspberries and mint. 

Unroll cooled cake; remove towel. Spread cake with filling, leaving 2-inch strip on one short end. Starting at opposite end, roll up cake. Transfer to serving platter. Cover; refrigerate until serving time.

Cut cake roll into slices to serve.

Recipe Tip

- Any pattern can be piped onto prepared pan, such as polka dots or swirls.

- To remove excess powdered sugar from cake, dip pastry brush in water and lightly brush across cake.

- Use 3 bowls when separating eggs. Crack an egg into 1 bowl, then separate yolk from white in the additional bowls. That way if the yolk breaks you will only ruin 1 egg and not ones you have already separated.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 260

Fat: 14g

Cholesterol: 130mg

Sodium: 210mg

Carbohydrates: 29g

Dietary Fiber: 1g

Protein: 5g

Recipe #16104©2014Land O'Lakes, Inc.

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