Raspberry & Rhubarb Swiss Roll
Sweet and creamy with 'minimal squish' while being sliced, Raspberry & Rhubarb Swiss Roll is Spring's breath of fresh air recipe.
The best part of this sweet lil cake is that the recipe is easy! It just takes a little time to put together.
Begin with 4 eggs. Oh, but minus the shells! Crack them into a large mixing bowl.
1
Add 1/2 cup of granulated sugar and a dash of salt to the eggs.
2
Beat on medium for 2 minutes. Gently increase speed to medium-high. Beat 10 minutes or until thick and light in color.
3
Sift 2/3 cups flour over egg mixture and gently fold in until no streaks of flour remain.
4
Take your time during this step. The flour “hides” so it’s important to be sure you combine everything very well.
5
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
Pipe small circles of batter in a random pattern over bottom of the prepared pan. Bake for 2 minutes.
7
Spread remaining batter over circles. Bake 8 minutes more or until cake is golden and springs back when lightly touched.
8
Invert cake onto prepared sheet. Carefully remove parchment from cake.
9
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
For the filling, in a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling.
11
Reduce heat and simmer, uncovered, about 10 minutes or until fruit is very well softened.
12
Remove from heat and allow to cool slightly. Place in a blender or food processor. Cover and blend until smooth.
13
Press mixture through a mesh sieve to remove the seeds. Let fruit purée cool completely.
14
Beat 3 ounces of cream cheese, 2/3 cups cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla until soft peaks form.
15
Unroll cake. Spread with all of the fruit puree. This layer will be very thin.
16
Spread cream mixture evenly over the cake.
17
Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover and chill at least 2 hours.
18
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
Before serving, dust liberally with powdered sugar and garnish with additional loose raspberries if desired.
20
Get my full recipe for Raspberry & Rhubarb Swiss Roll at Not Entirely Average.
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
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