RASPBERRY ROLL CAKE RECIPES

Steps:

• For the cake: heat the oven to 220°C (200°C fan), 425°F, gas 7 and line a 40cm x 30cm |16" x 12" baking tin with non-stick baking paper.
• Whisk the egg whites with the salt and half the sugar to form stiff peaks.
• Whisk the egg yolks with the remaining sugar until light and fluffy. Spoon the egg whites onto the egg yolks.
• Sift in the flour, cocoa and cornflour and gently stir until evenly combined.
• Spread evenly in the tin and bake for 10-12 minutes until springy to the touch.
• Sprinkle a sheet of non-stick baking paper with 2 teaspoons of sugar. Turn out the cake onto the sugared paper and peel off the baking paper. Roll up the cake with the baking paper inside and place seam-side down and leave to cool.
• For the raspberry cream: blend 2/3 of the raspberries with the icing sugar and lemon juice to a puree. Press the mixture through a sieve and stir in the quark.
• Whisk together the cream and vanilla until thick, then fold into the raspberry quark mixture.
• Unroll the sponge cake and spread half of the cream over it, leaving 1-2cm|1/2"-3/4" free around the edge.
• Roll the cake up again and put on a serving plate. Coat with the remaining raspberry cream.
• Decorate with the remaining raspberries and mint leaves. Sift icing sugar over the top.

Steps:

• 1) Place the milk and water in a glass measuring cup and pop it in the microwave to warm it up, you want the temperature to be right about 120 degrees Fahrenheit. Sprinkle over the yeast and teaspoon of sugar and set aside until the yeast blooms. 2) Add the flour, sugar, salt, yeast mixture, egg, butter and vanilla to the bowl of a standing mixer fitted with a dough hook and knead on medium speed for 4 to 5 minutes until the dough is nice and smooth, place it in a large oiled bowl, cover with plastic wrap and leave it somewhere warm to rest until it?s doubled in size. 3) To make the cream cheese mixture, in a bowl, cream together the cream cheese, sugar, milk, lemon zest and vanilla, then set it aside and quickly work on the raspberries. 4) In a small bowl, toss the raspberries with the sugar and cornstarch and once again, set that aside as well. 5) Line a large baking pan with parchment paper or use 2- 9x13 inch pans and have it ready. 6) Roll the dough out on a lightly floured surface to a 16x9 inch rectangle, then brush the butter evenly over the top, followed by the 2 tablespoons of sugar, then followed by the cream cheese mixture and finally, sprinkle over the raspberries (cornstarch and all). 7) Roll tightly into a jelly roll then cut out 16 even rolls, place them on your prepared baking sheet(s), cover loosely with a kitchen towel and let them rest for about 45 minutes. 8) Preheat your oven to 350 degrees, bake them for about 30 minutes or until golden brown then let them cool a bit before serving with some powdered sugar sprinkled on top.