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Raspberry Roulade: I can never get tired of eating this delight. Sponge cake filled and rolled with cream has been my favorite since I was a kid. Just like mom, it's also my kids' favorite. I try to keep my fresh fruit desserts low on sugar so that we can taste the fresh fruits folded in whipped cream and with a hidden hint of citrus. Tip: Eggs must be at room temperature. There should be no traces of egg yolks in the whites. Do not overbake the sponge. Roll it in a towel while still hot. MEK Raspberry Roulade For the sponge: ⅔ cup all-purpose-flour/ maida 3 tbsp cornstarch ¼ tsp baking powder 5 eggs- separated at room temperature ⅓ cup superfine sugar for the yolks 3 tbsp superfine sugar for the egg whites ½ tsp cream of tartar Vanilla extract ½ tsp orange zest 1 tbsp orange juice For the raspberry syrup: ½ cup raspberries- fresh or frozen 2 tbsp sugar Orange zest 1 tbsp orange juice ¼ cup water ½ tsp cornstarch For the cream: 1 cup whipping cream- chilled ⅓ cup mascarpone 2 tbsp sugar Vanilla Powdered sugar for dusting the towel Fresh raspberries and mint for garnish Heat oven to 375 F and place a rack on the lower third position. Line a cookie sheet with parchment and grease the parchment lightly. Sift together flour, cornstarch, and baking powder. Separate yolks from whites and place them in two separate mixing bowls. Whisk the yolks for 3 minutes then start adding 5 tbsp of the superfine sugar gradually. Like add 1 tbsp at a time and then whisk after each addition. Add orange zest and juice to it and whisk till the ribbon stage forms. It will take around 7-8 minutes. Start whisking the egg whites. Whisk till frothy. Then add cream of tartar and whisk till soft peaks form. Now gradually add the 3 tbsp superfine sugar. Add sugar in three additions and whisk after each addition till you reach stiff peaks. Add some of the whites to the yolks and whisk. Now add that whole yolk mixture back into the main bowl of whites and fold gently. Start sifting the dry flour mixture over it gradually in a few additions. Fold the mixture gently after each addition. Do not over-mix the batter or you will deflate it. Pour the batter into the prepared pan and spread evenly with a spatula. Tap on the counter and place it in the hot oven. Bake for 12-13 minutes. While that is baking, sprinkle a kitchen towel with powdered sugar heavily. As soon as the cake is done baking, invert it on the prepared towel. Peel off the parchment and roll it gently with the towel as seen in the video. Roll it from the short end. Transfer to a rack and cool it for an hour. Add raspberries to the saucepan and add sugar to it. Place on heat and cook till the berries are broken. Add zest to it. Dissolve cornstarch in the water and add to the saucepan. Continue cooking on low heat till the desired consistency is achieved. If it becomes too thick, just squeeze some orange juice in there and mix it. I like the sauce consistency to be pourable. Pour the chilled cream into a mixing bowl and start whisking. When frothy, start adding sugar to it. Add vanilla. Right before the soft peaks stage, add mascarpone and whisk till soft to stiff peaks form. I like my whipped cream at the stiff peaks stage.😉 Unroll the cake gently and cut the two short ends with scissors. Trimming the short edges will help in rolling and sealing it once spread with the cream. Drizzle the sauce on the cake and spread it evenly, leaving half an inch border free. Now add cream on top and gently spread it evenly, leaving half an inch of border. Arrange fresh raspberries close to the short edge and roll the roulade gently. Transfer to the fridge and chill for an hour before serving. Drizzle with the sauce if there is any left. Garnish the top with berries and a dust of powdered sugar. Cut into slices using a serrated knife. Enjoy your French delight from my earth kitchen to yours!
