Raspberry Cream Roulade

1. Beat the eggs with sugar with an electric beater in a bowl over a bowl of simmering water until it triples in volume and becomes light and fluffy (mousse like).
2. Take off water and continue to beat for another minute or so to cool it down.
3. Gently mix the flour with the above batter and transfer to a Swiss roll tin (a mould for Swiss rolls).
4. Bake at 180O C for 15-20 minutes until done / light golden brown.
5. While the roll is baking, lay a clean kitchen towel flat on the counter and sift over with powdered sugar.
6. Once the cake is done, immediately overturn on kitchen towel, trim the edges and roll from the longer end. Leave to cool completely.
7. Unroll, spread the whipped cream leaving 1/2 an inch from the edges and top cream with raspberry filling. Roll back and leave to chill, seam side down for at least an hour.
8. Slice and serve with unsweetened cream and some raspberry filling if desired.

Photographs and Recipe courtesy of Deeba Rajpal.

Deeba’s current obsession is baking with fruit, exploring new ingredients like beets, alternative flours, gluten free foods etc. She enjoys food styling, food photography, recipe development and cookbook/product reviews. She also contributes to various publications on freelance basis, do cookbook and product reviews and sometimes carries out recipe testing on request.

Passionate About Baking is a food blog about baking, cooking, photography, food trends, cuisines and cultures. It’s mainly about ‘Doing Food From Scratch’.

For more scrumptious recipes, visit her blog http://www.passionateaboutbaking.com/