Raspberry Mint Roulade

Raspberry Mint Roulade
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Enjoy this light and fresh cake at your next get together.
40 min
Prep Time
2:20
Total Time
12 servings

Ingredients

Cake

Powdered sugar
6
large 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

Filling

1 cup
Land O Lakes® Heavy Whipping Cream
1 (1-ounce) square
white chocolate
6 ounces
fresh raspberries, lightly crushed
2 tablespoons
chopped fresh mint leaves

Directions

  1. Heat oven to 375ºF. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper. Set aside.
  2. Arrange clean towel onto counter; sprinkle generously with powdered sugar. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine 1 tablespoon whipping cream and white chocolate in bowl. Microwave until melted; stir until smooth.
  8. 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.
  9. 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.
  10. Cut cake roll into slices to serve.

Recipe Tips

- 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.

Nutrition Facts (1 serving)

Calories
260
Cholesterol
130mg
Carbohydrates
29g
Protein
5g
Fat
14g
Sodium
210mg
Dietary Fiber
1g

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