Indulge in the light and refreshing taste of Raspberry Roulade, a delicate sponge cake that captures the essence of summer in every bite. This dessert, a cherished favorite from childhood to the present, combines the bright flavors of fresh raspberries and citrus with the richness of whipped cream, all wrapped in a tender sponge. Keeping the dessert low on sugar emphasizes the natural sweetness and vibrant flavors of the fruit, making each slice a delightful, guilt-free treat.
Why You’ll Love This: If you’re a fan of fresh fruit desserts that balance sweetness with natural flavors, this Raspberry Roulade is for you. The combination of raspberries and citrus zest in both the syrup and the cream filling adds a zesty freshness that complements the soft sponge cake perfectly. Plus, the homemade raspberry syrup and mascarpone whipped cream elevate this simple roll cake into a sophisticated dessert that’s as pleasing to the palate as it is to the eye.
Perfect Occasion: This Raspberry Roulade is the perfect dessert for spring and summer gatherings, afternoon tea, or as a refreshing end to a warm-weather meal. Its elegant presentation, highlighted by fresh raspberries and a mint garnish, makes it an excellent choice for special occasions, holidays, or simply as a way to treat yourself and your loved ones to something special.
Decoration Tips: For an exquisite presentation, dust the roulade with powdered sugar and adorn it with fresh raspberries and a few sprigs of mint. Serving each slice with a dollop of extra whipped cream or a drizzle of raspberry syrup can add an extra touch of luxury. For a festive touch, garnish with edible flowers or citrus zest curls.
Sponge Ingredients:
- ⅔ cup all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp baking powder
- 5 room temperature eggs, separated
- ⅓ cup + 3 tbsp superfine sugar, divided
- ½ tsp cream of tartar
- Vanilla extract
- ½ tsp orange zest
- 1 tbsp orange juice
Raspberry Syrup Ingredients:
- ½ cup raspberries
- 2 tbsp sugar
- Orange zest
- 1 tbsp orange juice
- ¼ cup water
- ½ tsp cornstarch
Cream Filling Ingredients:
- 1 cup chilled whipping cream
- ⅓ cup mascarpone cheese
- 2 tbsp sugar
- Vanilla extract
For Garnish:
- Powdered sugar
- Fresh raspberries
- Mint leaves
Instructions:
- Preheat the oven to 375°F. Line a cookie sheet with greased parchment.
- Sift together flour, cornstarch, and baking powder. Whisk egg yolks with ⅓ cup sugar, orange zest, and juice to ribbon stage. Beat egg whites with cream of tartar and remaining sugar to stiff peaks. Fold egg whites into yolk mixture gently with dry ingredients.
- Spread batter evenly on the sheet, bake for 12-13 minutes, then roll in a sugared towel. Cool for an hour.
- For the syrup, cook raspberries with sugar, zest, and juice. Thicken with cornstarch dissolved in water.
- Whip cream with sugar, vanilla, and mascarpone to desired peaks.
- Unroll the cake, trim edges, apply syrup, then cream. Roll tightly, chill, and garnish before serving.
Enjoy your slice of this Refreshing Raspberry Roulade, a dessert that brings a burst of citrus and berry flavors to your table, straight from my earth kitchen to yours!
