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Friday, March 21, 2008

Raspberry Cake Roll

Print Friendly and PDF This was my grandma's recipe. It is such a huge favorite in our family that we make 2 & fight over every last piece.

There are two versions of the recipe here.  The directions are for the chocolate one, but I will tell you how to do it both ways.  There is not much better than this in my mind!



Raspberry Cake Roll

8 eggs, separated
1 c. sugar
3 Tbsp flour
½ lb dark sweet chocolate

1/3 c. cold water
1 ½ c. whipped cream
Cocoa powder
Powdered Sugar
(For a white cake roll, reduce sugar to ½ c., add no water and 1 tsp of vanilla)

Melt chocolate, cool. Beak egg yolks with 1 c. sugar until pale and fluffy. Add flour. Add chocolate to egg mixture and mix with a rubber spatula. Beat egg whites until stiff with peaks. Fold the rest of the batter into the egg whites slowly with a spatula without breaking down the air in the egg whites.

Oil a jelly roll pan. Cover it with wax paper letting it extend 1/2” beyond the ends. Spread batter evenly over the pan smoothing lightly with a scraper. Put in oven preheated to 350 degrees and bake 17 minutes. Remove from oven and immediately cover with 2 layers of paper towels rung out in cold water and 1 layer of dry paper towels. Cool 20 minutes at room temperature. When cooled, peel off towels carefully. Loosen the roll with a knife and dust with cocoa (or powdered sugar). Turn roll upside down and place on wax paper. Spread the top with whipped cream and top with raspberries for vanilla one. Roll up like a jelly roll. Cover the top with a dusting of cocoa and powdered sugar. Chill.

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