John Myers
Ingredients for 1 servings:
- 3 eggs
- 120 g powdered sugar
- 120 g flour
- 1 tsp baking powder
- 2 tbsp sugar for sprinkling
- 2 cups of cream
- 2 packs of raspberries (frozen)
- possibly cream stiffener if required
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Raspberry roll
First, place the raspberries in a bowl and let them thaw. If using unsweetened raspberries, add a little more sugar. (Also, make sure the raspberries don’t lose too much juice; otherwise, discard some.) Now line a baking sheet with parchment paper and preheat the oven to 175°C. The sponge cake is delicate and fragile and must be baked immediately in the preheated oven. Place the eggs and powdered sugar in a mixing bowl and beat with an electric mixer on high for 8-12 minutes. This will form a foamy, creamy mixture. Then combine the flour and baking powder and sift them into the mixture. Carefully fold them into the egg custard with a whisk to ensure the sponge cake remains light and airy. Once the flour is mixed with the cream mixture, spread the batter evenly on the baking sheet. Place in the oven and bake for about 10 minutes, until the batter is lightly browned. (It shouldn’t be too firm, otherwise it will break later when rolled.) While the dough is baking, have a sugar-dusted kitchen towel ready so you can turn the sponge cake out onto it. Whip the cream until stiff peaks form (add a little more cream stiffener if necessary) and mix it with the raspberries. Season to taste with a little more sugar, if desired. Remove the baked sponge cake from the oven and turn it out onto the kitchen towel. Carefully peel off the baking paper close to the dough so the sponge cake doesn’t tear. Spread the raspberry and cream filling evenly onto the still lukewarm, but not hot, dough and slowly roll it up from top to bottom. Spread the remaining cream over the roll. If you don’t have any cream left, you can alternatively sprinkle the roll with powdered sugar. Chill and slice to serve.
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