RASPBERRY ROULADE CAKE RECIPES

Steps:

• Preheat the oven to 210°C (approximately 400°F).
• Prepare a baking sheet with parchment paper. Lay a large tea towel flat and sprinkle lightly with powdered sugar.
• For the sponge cake: Whip the egg whites to stiff peaks and set aside. Beat the egg yolks together with the sugar, salt and vanilla sugar until pale yellow. Sift the flour and baking powder together. Gently fold the egg whites into the yolk mixture alternately with the flour.  Mix until just combined. Evenly spread the cake batter into a jelly roll pan about 1-1.5 cm (approximately 1/2 inch) thick. Bake 7-10 minutes, until golden brown. Transfer the warm cake onto the prepared tea towel and roll up loosely.  Allow to cool. 
• To assemble: Whip the heavy cream to stiff peaks. Carefully unroll the cake again and spread the whipped cream over it. Top with raspberries, reserving a few for garnish. Reroll the cake and place, seam side down, on a serving dish. Melt the chopped chocolate in a double boiler or a heatproof bowl over a saucepan of simmering water. Transfer the melted chocolate into a piping bag or Ziploc bag with the end snipped off. Drizzle the chocolate over the cake roll, garnish with the remaining raspberries and dust with powdered sugar. 

Steps:

• Place a clean dish towel on a large cutting board and lightly dust all over with confectioners’ sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners’ sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will “train” the sponge and make it easier to roll up after it’s filled.)
• In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
• In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
• Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that’s farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
• Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
• Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners’ sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it’s made, but will keep, covered and chilled, for up to 3 days.