Enjoy this light and fresh cake at your next get-together.
Story Behind the Recipe
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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
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
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 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.
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.
Read the Story Behind the Recipe
Read more about this recipe on Recipe Buzz® Blog.
- 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.
Pretty pastels abound in this bouquet of springtime dessert recipes. Celebrate any occasion with these cakes, pies and desserts, alive with the flavors of chocolate, mint and fresh fruit.