by Heather Harris Brady
Did you know today is National Raspberry Cake Day? Neither did I! Yet in a fantastic bit of cosmic karma I have an amazing fresh raspberry cake for you today. I whipped this up quickly for dinner, since I found more gorgeous fresh black raspberries at the farm market. But feel free to substitute, you could use red raspberries with a white chocolate filling or any other combo that puts a spring in your step.
I’m using the same sponge cake here that I use for ice cream rolls, so I didn’t do the whole step-by-step over again. The sponge recipe is from Paula Peck’s fabulous Art of Fine Baking. This is a great recipe if you’re looking for something low in sugar. Also, I didn’t have any whipping cream on hand so I subbed in coconut milk.
Fresh Raspberry Cake Roll, Makes one 13″ long cake roll (about eight servings)
- Four eggs, separated
- 1/4 c. sugar
- 1/4 c. cornstarch
- 1/4 c. unbleached all-purpose flour
- 1/2 t. vanilla
- 1-1/2 pints fresh raspberries, washed and cleaned
- 1 small package instant pudding mix (your choice of flavor, sugar free is fine)
- 1 can of coconut milk (full fat), very cold
- 1/4 c. sugar
Preheat the oven to 400 and beat the egg whites to stiff peaks with the sugar. Fold one quarter of them into the yolks well, along with the vanilla, then pour this over the rest of the whites. Sprinkle the sugar and cornstarch on top, then fold everything together.
Try not to leave any streaks of whites, as these will tear easily later on. Line a roll cake pan or cookie sheet with parchment and grease lightly. Spread the cake batter out evenly.
Bake about 10 minutes, until lightly brown. Set the pan on a rack and let it cool while you make the filling.
Beat the coconut milk with 1/4 c. sugar to soft peaks, then beat in the pudding mix.
Spread the mousse over the cooled cake and top with the raspberries.
Gently roll it up, peeling the paper as you go.
Chill the filled cake for at least an hour before serving. The longer you chill it the neater your slices will be.
Garnish with more fresh raspberries (unless the kids have eaten them all!), and serve cold. Store leftovers in the fridge, covered.
One year ago: Blueberry Lavender Jam