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Raspberry Mint Roulade

Raspberry Mint Roulade

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

Read the Story Behind the Recipe


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40 min
Prep Time
02 hrs 20 min
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 extract

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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 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. STEP 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. STEP 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. STEP 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. STEP 7

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

  8. STEP 8

    Place remaining whipping cream into 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. STEP 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. STEP 10

    Cut cake roll into slices to serve.

Read the Story Behind the Recipe

Tip #1

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

Tip #2

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

Tip #3

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 those you have already separated.

Nutrition (1 serving)

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