Raspberry & Rhubarb Swiss Roll || @notentirelyaverage

notentirelyaverage Raspberry & Rhubarb Swiss Roll View my profile

Get App Sweet and creamy with 'minimal squish' while being sliced, Raspberry & Rhubarb Swiss Roll is Spring's breath of fresh air recipe. @notentirelyaverage on

Get App The best part of this sweet lil cake is that the recipe is easy! It just takes a little time to put together. @notentirelyaverage on

Get App Begin with 4 eggs. Oh, but minus the shells! Crack them into a large mixing bowl. 1 @notentirelyaverage on

Get App Add 1/2 cup of granulated sugar and a dash of salt to the eggs. 2 @notentirelyaverage on

Get App Beat on medium for 2 minutes. Gently increase speed to medium-high. Beat 10 minutes or until thick and light in color. 3 @notentirelyaverage on

Get App Sift 2/3 cups flour over egg mixture and gently fold in until no streaks of flour remain. 4 @notentirelyaverage on

Get App Take your time during this step. The flour “hides” so it’s important to be sure you combine everything very well. 5 @notentirelyaverage on

Get App Place 1/3 cup batter in a small bowl. Add enough red food coloring to tint pink. Place pink batter in a small resealable plastic bag. 6 @notentirelyaverage on

Get App Pipe small circles of batter in a random pattern over bottom of the prepared pan. Bake for 2 minutes. 7 @notentirelyaverage on

Get App Spread remaining batter over circles. Bake 8 minutes more or until cake is golden and springs back when lightly touched. 8 @notentirelyaverage on

Get App Invert cake onto prepared sheet. Carefully remove parchment from cake. 9 @notentirelyaverage on

Get App Dust a kitchen towel with powdered sugar. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack. 10 @notentirelyaverage on

Get App For the filling, in a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling. 11 @notentirelyaverage on

Get App Reduce heat and simmer, uncovered, about 10 minutes or until fruit is very well softened. 12 @notentirelyaverage on

Get App Remove from heat and allow to cool slightly. Place in a blender or food processor. Cover and blend until smooth. 13 @notentirelyaverage on

Get App Press mixture through a mesh sieve to remove the seeds. Let fruit purée cool completely. 14 @notentirelyaverage on

Get App Beat 3 ounces of cream cheese, 2/3 cups cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla until soft peaks form. 15 @notentirelyaverage on

Get App Unroll cake. Spread with all of the fruit puree. This layer will be very thin. 16 @notentirelyaverage on

Get App Spread cream mixture evenly over the cake. 17 @notentirelyaverage on

Get App Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover and chill at least 2 hours. 18 @notentirelyaverage on

Get App Use a clean dry pastry brush to “sweep” the excess powdered sugar from the cake after its cooled. You want those pretty polka dots to show! 19 @notentirelyaverage on

Get App Before serving, dust liberally with powdered sugar and garnish with additional loose raspberries if desired. 20 @notentirelyaverage on

Get App Get my full recipe for Raspberry & Rhubarb Swiss Roll at Not Entirely Average. @notentirelyaverage on

What you'll need 4 Eggs 1/2 cup + 2 Tbsp Sugar 1/4 tsp Salt 2/3 cup Flour 2 drops Red Food Coloring 2 Tbsp Powdered Sugar, plus additional for dusting 6 oz Raspberries, fresh, plus additional for garnish 1/2 cup Rhubarb, chopped 3 oz Cream Cheese, softened 2/3 cup Whipping Cream 1 tsp Vanilla See All

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notentirelyaverage Jenny at Not Entirely Average A YANKEE’S BID AT SOUTHERN EATS To learn more about this Jumprope: https://notentirelyaverage.com/swiss-roll/ Craving A Warm And Gratifying Authentic Dublin Coddle? Blissful And Indulgent Creamy Pink Grapefruit Bars Master Recipe Lemon & Dill Chicken Cakes Saturday Morning Small Batch Kumquat Marmalade View full profile

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