Vanilla Roulade with Rasberry Cream Filling
Ingredients:
Cake:
160 ml castor sugar
4 large egg(s), separated
30 ml hot water
5 ml vanilla essence
215 ml self-raising flour
15 ml icing sugar
Filling:
500 g LANCEWOOD® Mascarpone (2 tubs)
200 ml raspberry jam or mixed berry jam
Topping:
125 ml raspberries
60 ml pistachios, chopped (optional)
mint sprigs
icing sugar for dusting
Method
Cake:- Preheat the oven to 180°C. Grease and line a baking tray (30 cm x 20 cm x
- 5 cm).
- Beat the castor sugar and egg yolks until thick, pale and creamy. Add the hot water and vanilla essence and beat for 1 more minute. Sift the self raising flour and gently fold into the mixture.
- Whisk the egg whites until soft peaks form and gently fold into the mixture. Spoon into the prepared pan and spread out evenly.
- Bake for 10 – 15 minutes or until the cake springs back when lightly touched. Remove from the oven and leave to stand for 5 minutes. Cover with a clean tea towel.
- Keep the cake covered with the tea towel and gently flip over onto a wire rack. The wire rack will now be at the bottom, then the tea towel and then the cake. Pull away the baking paper and dust lightly with icing sugar.
- Gently roll up the cake together with the tea towel from the short edge and allow to cool.
Filling:- Gently mix together the mascarpone and 125 ml of the jam. Unroll the cake and remove the tea towel.
- Spread the remaining jam inside the cake. Spread half of the mascarpone and jam mixture on top.
- Gently roll up and trim the edges. Spread the remaining mixture over the cake. Top with raspberries and chopped pistachio nuts (optional).
- Finish by dusting icing sugar and placing a few mint leaves on top.*For best results, fill just before serving.
Made With This Product(s)
