Biskvit Raspberry Roulade (Roulette) Cake Recipe

Indulge in the delightful Biskvit Raspberry Roulade Cake, a classic and airy sponge cake rolled with a creamy raspberry frosting. Perfect for birthdays, holidays, or special occasions, this roulade is loved for its soft texture and sweet-tart flavor. Made with simple ingredients like eggs, flour, and fresh raspberries, this cake is easy to prepare and impresses every time. Whether you’re hosting a party or craving a light dessert, this roulade is your go-to recipe for a show-stopping treat.

This light and fluffy Biskvit Raspberry Roulade Cake is a showstopper dessert! Featuring soft sponge cake rolled around a creamy, tangy raspberry frosting, it’s perfect for any occasion. The airy texture and the sweet-tart combination make this roulade a family favorite.

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Ingredients

Cake Ingredients:

• 1 1/4 cup unbleached all-purpose flour
• 1/2 tsp baking powder
• 10 large eggs (separated)
• 1 cup sugar
• 1 tsp vanilla extract

Frosting Ingredients:

• 8 oz (1 cup) cream cheese, softened
• 8 oz (1 cup) sugar
• 8 oz (1 cup) sour cream
• 1 to 1 1/2 cups fresh raspberries
• 8 oz tub Cool Whip, thawed

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Instructions

For the Cake:

1. Prepare the Baking Sheets: Preheat the oven to 350°F. Line two large, rimmed cookie sheets with parchment paper.
2. Mix the Egg Yolks: In a medium bowl, whisk together egg yolks, sugar, and vanilla until smooth and well blended.
3. Sift Dry Ingredients: Sift together the flour and baking powder, then mix into the yolk mixture until smooth.
4. Beat the Egg Whites: In a large bowl, beat egg whites on high speed until they foam and triple in volume (about 2-3 minutes). Avoid overbeating, as this can deflate the mixture.
5. Combine Mixtures: Gently fold the yolk mixture into the egg whites using a spatula. Mix carefully to maintain the fluffy texture.
6. Bake the Cakes: Divide the batter evenly between the two prepared cookie sheets. Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
7. Roll the Cakes: Turn the cakes onto a clean surface immediately after baking. Peel off the parchment paper carefully while the cakes are warm. Flip the cakes over and cover with parchment paper, then gently roll each into a log shape. Allow to cool to room temperature.

For the Frosting:

1. Beat the Cream Cheese and Sugar: In a large bowl, beat cream cheese and sugar on high speed for 1 minute until just combined.
2. Add Sour Cream: Reduce speed to medium-high and mix in the sour cream until fully incorporated.
3. Incorporate Raspberries: Add the raspberries and beat on high speed for 1 minute until the frosting is pink and the raspberries are well blended.
4. Fold in Cool Whip: Use a spatula to gently fold in the Cool Whip until smooth. Refrigerate the frosting until ready to use.

Assemble the Cake:

1. Unroll and Frost: Once the cakes have cooled, unroll them gently and discard the parchment paper. Spread a generous layer of frosting over each cake.
2. Roll Again: Roll the cakes back into a log shape, starting from the same side as the initial roll.
3. Refrigerate: Place the roulades on a serving platter and refrigerate until ready to serve. Dust with powdered sugar just before serving for an elegant touch.

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Tips

• Ensure your eggs are at room temperature for easier separation and better volume.
• Be gentle when folding the mixtures to preserve the airy texture.
• Use fresh, ripe raspberries for the best flavor.

Variations and Substitutions

• Substitute raspberries with strawberries or mixed berries for a different flavor profile.
• For a richer frosting, replace Cool Whip with stabilized whipped cream.
• Add a drizzle of raspberry syrup for extra sweetness.

FAQs

Can I make this roulade ahead of time?
Yes! This roulade can be made a day in advance. Keep it refrigerated until serving.

What if my cake cracks when rolling?
Don’t worry! The frosting and decoration will cover minor cracks. Ensure the cake is warm when you roll it to minimize cracking.

Serving Suggestions

• Serve slices with a dollop of whipped cream and a few fresh raspberries for a stunning presentation.
• Pair with a cup of tea or coffee for an elegant dessert.

Why You’ll Love This Recipe

This Biskvit Raspberry Roulade Cake is a blend of elegance and simplicity. The light, spongy cake and creamy, fruity filling create a perfect balance of textures and flavors. It’s a versatile dessert, great for special occasions or casual gatherings, and it never fails to impress!