Description
Delicious and easy to prepare cake roll with raspberries and whipped cream. An easy peasy Mother’s Day cake and great gift for mom!
Ingredients
Scale
For the batter
- 4 medium eggs
- pinch of salt
- 4.5 oz. (130g) sugar
- 2 tbsp. warm water
- 1 tsp. vanilla extract
- 1 cup (130g) all-purpose flour
- red food color
For the filling
- 6–7 tbsp. Bonne Maman raspberry jam
- 1 1/4 cups (300ml) heavy cream
- 1 tbsp. confectioners’ sugar
- 1/4 tsp. vanilla extract
For the decoration
- some raspberries, meringue puffs, sprinkles or similar
Instructions
- Preheat the oven to 375°F (190°C). Line a 9×13 inches (23x33cm) baking pan with baking parchment and grease the sides lightly. Set aside.
- Add the eggs and salt to a large bowl and mix until bubbly, while whisking gradually add the sugar and mix on high speed until thick and fluffy. Mix the vanilla extract and warm water, add to the bowl and mix in. Sift the flour on top of the batter and fold in carefully to keep as much volume as possible – do that in three steps so you don’t have to incorporate all of the flour at once. Take about 2-3 tablespoons of the batter and add to a small bowl, mix with the food color to get a nice red batter. Fill into a piping bag with a small round tip and pipe little hearts on the baking parchment of the prepared baking pan. You can either actually pipe hearts or lines of dots and then use a skewer to get the heart shape – don’t make the hearts too small or they will probably come off when removing the baking parchment. Bake for 2 minutes, then carefully spread the remaining dough on top of it – try not to move any of the pre-baked hearts. Bake for about 12 minutes – the cake should spring back a bit when you press a finger on it.
- Place a clean kitchen towel on your workspace and sprinkle with some sugar. Take the cake out of the oven and place upside down on the kitchen towel. Remove from the pan and then brush with some cold water to get the baking parchment off more easily. Turn the cake upside down again to get the hearts pattern outside and roll up the cake with the kitchen towel (the longer side) and let cool down.
- Whip the heavy cream until soft peaks form. Add the confectioners’ sugar and vanilla extract and mix until stiff peaks form. Mix the jam in the glass jar until soft so you can spread it easily.
- Unroll the completely cooled cake and place with the long side in front of you. Spread the jam evenly on top of the cake. Add about 2/3 of the whipped cream on top and spread evenly, then roll up the longer side tightly away from you. Place on a serving plate and decorate with the remaining whipped cream, some raspberries, meringue puffs, sprinkles or any other matching things from your cabinets ;) Keep in the fridge until serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 6