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