This vanilla and raspberry rolled cake is a classic, festive dessert that delights every sweet tooth in the family! Moist, fragrant, and slightly tangy thanks to the raspberries, it is perfect for ending a Christmas meal in style and lightness. Easy to make, it can be prepared in advance to save time on the day. Here is the full recipe for the vanilla raspberry roll, also offered in an individual version as mini rolls!
Recipe: Vanilla and Raspberry Rolled Cake
6
00:10
00:12
Easy
Ingredients
- 4 eggs
- 100 g sugar
- 100 g flour
- 200 ml heavy cream
- 2 tablespoons icing sugar
- 150 g raspberries
Preparation
1
Preheat the oven to 180°C.
2
Beat the egg yolks with the sugar until the mixture whitens. Fold in the flour, then the stiffly beaten egg whites, folding gently.
3
Spread on a baking sheet and bake for 12 minutes. When the cake is nicely golden, roll it gently in a damp towel to give it its rolled shape.
4
Whip the cold heavy cream to firm whipped cream with the icing sugar.
5
Spread the whipped cream on the cooled cake and add the raspberries. Roll gently, pressing tightly.
6
Chill until serving.
