Hindbærroulade – Raspberry Swiss Roll
Roulade is one of my (many) favorite cakes and my mother used to make a fantastic roulade with a raspberry cream. I wanted to make some version of her cake and this is what I came up with.
Roulade can be a very intimidating dessert to make, I know I felt a bit anxious about it myself. I did a lot of research online and planned my adventure for weeks. It turns out that there are numerous techniques out there on how to roll the cake without it cracking. Some choose to cover the cake with a moist clean tea towel while it cools and the roll it, some brush it with a liqueur or simple syrup, allow to cool and then roll it. I choose to roll it while still hot, allow to cool, unroll, apply wet ingredients and re-roll. It worked out really great. Use the parchment paper to help you roll the cake while it’s hot and get a good grip on the cake, as if you were rolling sushi. If the cake is tightly rolled, it’s easy to cut and it looks great. This turned out to be a really fun project, not to mention delicious.
Make sure to beat eggs for a full 10 minutes. Sift and fold in dry ingredient. Flip baked cake onto sugared parchment paper.
Use paper to help roll the warm cake along short edge. Get a good grip. Wrap in paper and tea towel, allow to cool.
Gently unroll cooled cake, apply wet ingredients, re-roll. Place seam-side down.
Hindbærroulade – Raspberry Swiss Roll
Ingredients:
For the cake:
3 large eggs
125 g sugar (4.4 oz) (3/4 cup)
60 g flour (2.1 oz) (1/2 cup)
60 g cornstarch (2.1 oz) (1/2 cup)
1 tsp. baking powder
For the filling:
Raspberry sauce or your favorite marmalade
225 ml heavy whipping cream (1 cup) (1/2 pint)
1 1/2 tbs. confectioners sugar
Directions:
Preheat oven to 390 degrees F [200 degrees C]
Make Raspberry Sauce, if using, and set aside to cool.
Line a 26×36 cm (10×15 inch) baking sheet with parchment paper. Place eggs and sugar in the bowel of an electrical mixer and mix on high-speed for 10 minutes until eggs are pale and thick. Mix dry ingredients in a small bowel and sift over egg mixture. Gently fold in the dry ingredients, careful not to deflate the dough by over mixing. Pour batter onto baking sheet and gently spread out dough into all corners. Bake for 8-10 minutes until light golden. Do not over-bake, cake should spring back when touched in the center.
Place a clean tea towel on table top and lay a second piece of parchment paper on top. Sprinkle parchment paper generously with sugar. Once cake is out of the oven and still hot, flip cake out of baking sheet onto new sugared parchment paper. Carefully peel off old parchment paper. While still hot, start at the short edge and use the parchment paper to help you roll up the cake. Once starting to roll, keep a firm grip on the cake (as if you were making Sushi) to get a tight roll. Once the cake is rolled up, finish by rolling the parchment paper around the cake and then roll the tea towel around the parchment paper. Let it cool completely.
Whip whipping cream and confectioner’s sugar until it starts to thicken a little, set aside. Once cake is cooled, gently unroll. Spread a thin layer of Raspberry Sauce or marmalade out over the entire cake. Next spread a thin layer of the whipped cream. Gently roll the cake back up again with the parchment paper and store in refrigerator until ready to serve, seam side down. Enjoy.
Hindbærroulade
Source: inspired by Familie Journalen
My Danish Kitchen 
It is really good and I’m only 12 years old and live in Denmark even I can do it!
Signe, I am glad to hear it turned out great for you 🙂 It’s one of my favorites.
Elegant and beautiful! I need to try this. I’m sold by the red and white color combo.
Wow this looks sooo good! We also have something similar here, it’s usually made with sour cherry filling. Although I think I’ve eaten raspberry roulades as well. I just can’t believe it’s home-made – looks so professional! I love Denmark by the way, I’ve done an internship in Copenhagen and I LOVED the city… especially the green parks and the cleanliness and the public transport – it was SO convenient!
Thank you for your kind words 🙂 And your right, Copenhagen is such a great city. I love that city!
I love roulade! I like to make them for Christmas (a buche de noel) with chocolate. This raspberry version screams summer to me; I wish I could stop by and share a piece with you!
Looks fantastic – you should be very proud!!! I’ve just never been able to get a Swiss roll to work, but maybe you’ve inspired me – you clearly have the knack. We’re in the middle of soft fruits season (strawberries, raspberries, blackcurrants…) so it would be a good time to try this.
London Eats, thank you so much for your kind words. Should you decide to try it, I am sure it will turn out! 🙂
What a cute Swiss roll 🙂 It’s beautiful and perfect 🙂
I love roulade too! Unfortunately my mother didn’t make it that often, but she compensated by getting me mini roulades from the bakery shop 🙂
Congrats on managing to make yours so beautiful! It’s really a success.
Claudie, thank you so much for your kind words 🙂
That looks yummy. My mom used to make these all the time, and never seemed to have difficulty with them. And I remember helping her, the trick was always to work quickly with the hot cake, and make a tight roll. Now you’ve inspired me. I’m going to a potluck next week and think I’ll try my hand at making this along with the other dessert dish I had thought to make.
This looks amazing. I love cake rolls but haven’t had a good one since I lived in Germany. I am going to have to try this one 🙂
You have inspired me to make a cake roll with these great pics-I have never made one because of the rolling process. I do not see that as being easy-however, you pulled this off wonderfully. thanks for sharing.
Flourtrader, I was very intimidated by it but I remembered my mother making it quite often and she never had any problems, at least not that I know of. And with all the different techniques out there it does give you the impression that it must be a difficult process. But I think I choose a good technique here, at least it worked great this time.
Uhmmm….. den ser vel nok lækker ud. En rigtig sommerroulade.
Charlotte, ihhh mange tak 🙂