Raspberry Mint Roulade - Spring is Here!
I don’t know about you, but I feel as though the past winter lasted an entire year, if not longer. I’ve never really been a winter person (even though I was born and raised in the Midwest), but this year seemed especially harsh. With snow storm after snow storm, we didn’t get much of a break. And that’s why I’m so glad spring is finally here!SEE THE RECIPE
I don’t know about you, but I feel as though the past winter lasted an entire year, if not longer. I’ve never really been a winter person (even though I was born and raised in the Midwest), but this year seemed especially harsh. With snow storm after snow storm, we didn’t get much of a break. And that’s why I’m so glad spring is finally here! I made a pact with myself during the cold winter months that once spring arrived, I’d take full advantage. That’s just what I’m going to do.
This Raspberry Mint Roulade embodies everything that I love about spring. Raspberries are the perfect blend of sweet and tart – and one of my favorite fruits. The addition of mint to the indulgent, yet light and creamy, filling, gives it a nice hit of freshness. Plus, it’s gorgeous and will impress anyone you make it for. If you’ve never made a roulade before, it might seem daunting, but it really is quite simple. If you prep everything beforehand, you’re sure to have success.
To begin, heat the oven to 375°F. Line a jellyroll pan with parchment paper and grease it. It’s important to use a 15x10x1-inch pan to make sure the cake portion is just the right thickness.
Arrange a clean (i.e., not the one hanging on your stove handle), thin towel on your work surface, and dust it with powdered sugar. This is what you’ll use to roll up the cake when it comes out of the oven.
Now separate the eggs. My preferred way to do this is using the shell – a handy tool built right into the egg!
Place the whites into a large bowl and beat on high speed until they are foamy.
Once they’ve hit the foamy stage, you can slowly start adding sugar while beating.
Once the egg whites are glossy and stiff peaks have formed, set them aside.
Now the egg yolks get their turn. Combine them with the remaining 3/4 cup sugar, melted butter, baking powder, vanilla and salt and beat until well-mixed.
Add 3/4 cup flour and mix well.
Gently stir the egg whites into the egg yolk mixture just until mixed – you want to keep the light, airy texture of the egg whites for a delicate texture in your cake.
To make the cute design on top of the cake, move 1/2 cup of the batter to a small bowl and add the remaining 1/4 cup flour.
Beat until well-mixed, and stir in food color to make whatever color you’d like for the design. I used a bright pink gel color to complement the color of the filling (gels give a more intense color).
Transfer the colored batter to a piping bag or a resealable plastic food bag with the corner snipped off. Pipe a design width-wise (swirls, stripes, hearts) onto the prepared sheet pan. I did a chevron (zig-zag) pattern.
Place the pan in the freezer for about 10 minutes to firm up the design (so it doesn’t spread when you put the rest of the batter over the top).
Once the design has firmed up, spread the remaining batter over the top of the design.
Bake for 10-12 minutes, and then immediately loosen the sides of the cake from the pan using a butter knife.
Invert the cake onto the prepared towel, pattern side down. I found the easiest way to do this was to invert the cake onto a greased cookie sheet.
Remove the parchment paper from the cake…
… and then flip it back onto the towel and sprinkle the top with powdered sugar (this helps prevent the cake from sticking to the towel).
Now roll the cake up in the towel, starting with the short side. Let it cool completely. This will help the cake keep its rolled shape when the filling is placed on it.
Combine 1 tablespoon whipping cream and white chocolate in a bowl and microwave until melted. Place the remaining whipping cream into a bowl and beat until soft peaks form. Add the white chocolate mixture and beat until stiff peaks form.
I crushed my raspberries with a potato masher, just until the fruit slightly broke up. You still want some chunks of berry to show through in the filling. Stir the lightly crushed raspberries and mint into the whipped cream mixture.
Unroll the cake carefully and remove the towel.
Spread the inside of the cake with the filling, leaving a 2-inch strip at the top of the cake so the filling doesn’t seep out at the end.
Roll the cake (starting with the short end).
My roulade had a few patches of powdered sugar on the top that were covering the pretty pink design. I just lightly brushed on some water and, voila, the spots disappeared.
Place the cake on a serving platter, slice, and serve.
Isn’t it beautiful? Raspberry Mint Roulade is perfect to serve to guests, or just to make for a special meal with the family. A great way to welcome spring!
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