If you’re craving a dessert that feels as elegant as a patisserie treat but is comforting like homemade baking, you’re going to love this Raspberry Biskvit Roulade Cake Recipe. This cake wraps up a light, airy sponge rolled around a luscious cream cheese and raspberry filling, resulting in a perfect balance of sweet and tangy flavors. Its delicate texture, combined with fresh raspberries and a creamy filling, makes it a showstopper for any occasion or just a cozy afternoon tea. Once you try this Raspberry Biskvit Roulade Cake Recipe, it’s going to become one of your favorite desserts to bake and share!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Raspberry Biskvit Roulade Cake Recipe lies in its simple yet essential ingredients. Each one plays a key role in creating that soft sponge texture, creamy filling, and the vibrant raspberry flavor that makes every bite irresistible.
- Unbleached all-purpose flour: The foundation for a tender cake, providing structure without heaviness.
- Baking powder: A small amount to give your sponge the perfect lift and lightness.
- Large eggs: These create volume and richness in your cake batter—separating whites and yolks is essential for that fluffy texture.
- Sugar: Sweetens both the sponge and the filling, balancing tartness from the raspberries.
- Vanilla extract: Adds depth and warmth to the flavor.
- Parchment paper: Key for easy cake removal and rolling without sticking.
- Cream cheese: Gives the filling its creamy tang and body.
- Sour cream: Adds extra moisture and a slight tang to complement the raspberries.
- Fresh raspberries: The star fruit that brightens the cake with natural sweetness and tartness.
- Cool Whip (thawed): Lightens the filling for a fluffy, soft finish.
How to Make Raspberry Biskvit Roulade Cake Recipe
Step 1: Prep the Cake Layers
Start by lining two large cookie sheets with parchment paper and preheating your oven to 350°F. Carefully separate the egg whites from the yolks. In a medium bowl, whisk together the yolks, sugar, and vanilla extract until the mixture is smooth and pale. This step builds the richness and sweetness of the sponge, so take your time.
Step 2: Combine the Dry Ingredients
Sift the flour together with the baking powder to ensure even distribution and zero lumps. Gradually mix this into the yolk mixture to maintain that silky texture. This dry ingredient blend is what balances the moisture, ensuring a tender, yet structured sponge.
Step 3: Whip the Egg Whites to Soft Peaks
Using a clean bowl and a mixer, beat the egg whites on high speed until they are foamy and triple in volume but not dry. This fluffy cloud of egg whites is the secret to the airy, light cake that rolls without cracking.
Step 4: Gently Fold Batter Together
Take your spatula and carefully fold the yolk mixture into the whipped egg whites. This delicate motion keeps the batter airy, so avoid overmixing—it should have a soft, fluffy consistency. Divide the batter evenly between the two lined cookie sheets, smoothing it out gently with an offset spatula.
Step 5: Bake and Roll the Cakes
Bake for 12 to 15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Once out of the oven, immediately invert the cakes onto a clean surface, peel off the parchment paper while still warm, and flip them right side up. Then place the parchment paper back on top and carefully roll each cake into a log. This rolling while warm prevents cracks later and helps shape the roulade.
Step 6: Prepare the Frosting and Fill the Cakes
Let the rolled cakes cool completely before unrolling gently. For the filling, blend cream cheese, sugar, sour cream, and thawed Cool Whip together until smooth and creamy. Spread this frosting generously over the unrolled cakes, then re-roll them up tightly starting from the same side. Chill the filled roulades in the refrigerator to set before serving.
Step 7: Final Touch
Just before serving, dust the roulade cakes with powdered sugar for a delicate, elegant finish. This step adds a little extra sweetness and looks absolutely charming on the plate.
How to Serve Raspberry Biskvit Roulade Cake Recipe
Garnishes
Fresh raspberries scattered on top really highlight the cake’s fruity notes and provide a beautiful pop of color. A light dusting of powdered sugar or a drizzle of raspberry coulis can add both sweetness and visual appeal. Sprigs of fresh mint also complement the raspberries beautifully with their refreshing contrast.
Side Dishes
This roulade pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. If you want to add a warm component, try serving it alongside a cup of rich espresso or raspberry-infused tea, which echoes the cake’s flavors and creates a truly delightful experience.
Creative Ways to Present
Slice the roulade into generous rounds and serve stacked with raspberries between layers for a mini layered cake effect. Alternatively, serve individual slices on elegant dessert plates accompanied by a raspberry coulis artfully drizzled around the edges. For a party spread, arrange small roulade slices on a platter with edible flowers for an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Raspberry Biskvit Roulade Cake Recipe tightly in plastic wrap and refrigerate for up to 3 days. The flavors actually develop more after resting, so leftovers can taste even more delicious the next day. Just be sure to keep it under refrigeration to maintain freshness and texture.
Freezing
You can freeze the roulade by wrapping it securely in plastic wrap and then in foil to avoid freezer burn. Freeze for up to a month. When ready to enjoy, thaw it overnight in the refrigerator. The cake remains surprisingly tender and tasty even after freezing, which is great for making ahead for celebrations.
Reheating
This dessert is best served chilled or at room temperature, so reheating is not necessary. However, if you prefer, let the roulade sit out for 20-30 minutes before slicing to soften the cream and improve the flavors. Avoid microwaving as it may affect the texture of the cream filling and sponge.
FAQs
Can I use frozen raspberries in the Raspberry Biskvit Roulade Cake Recipe?
Yes, frozen raspberries can work if fresh ones aren’t available. Just make sure to thaw and drain any excess liquid to keep your filling from becoming too watery. This helps maintain the vibrant raspberry flavor without compromising the texture.
Is it necessary to separate the eggs for this recipe?
Separating the eggs and whipping the whites separately is crucial for getting that classic airy and light sponge texture that rolls easily. It adds volume and fluffiness that you won’t get from mixing whole eggs together.
What can I substitute for Cool Whip in the filling?
If you want a natural alternative, whipped heavy cream works wonderfully. Just whip until stiff peaks form and gently fold it into the cream cheese mixture. This keeps the filling light and creamy without the additives in Cool Whip.
How do I avoid cracks when rolling the cake?
The key is rolling the cake while it’s still warm and pliable right out of the oven, then allowing it to cool in the rolled position. Rolling immediately prevents cracks and helps the sponge “remember” the rolled shape, so it doesn’t break when you add the filling later.
Can I make this cake gluten-free?
While this Raspberry Biskvit Roulade Cake Recipe uses all-purpose flour, you can experiment by substituting a gluten-free flour blend in equal parts. Just be mindful that the texture might change slightly, and you may need to adjust baking time accordingly.
Final Thoughts
Baking the Raspberry Biskvit Roulade Cake Recipe is such a joyful experience, and the result is a dessert that feels both special and comforting. Whether you’re treating yourself or impressing guests, this cake’s delicate sponge and refreshing raspberry cream filling bring pure happiness to every forkful. Give it a go—you’ll be so glad you did!
Print
Raspberry Biskvit Roulade Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 15 to 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Description
Biskvit Raspberry Roulade Cake is a light and fluffy rolled sponge cake filled with a creamy mixture of cream cheese, sour cream, and Cool Whip, layered with fresh raspberries. This elegant dessert is perfect for special occasions, offering a delightful balance of tangy, sweet, and airy textures.
Ingredients
For the Sponge Cake:
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tsp baking powder
- 10 large eggs, separated
- 1 cup sugar
- 1 tsp vanilla extract
- Parchment paper (for lining)
For the Filling:
- 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
Instructions
- Prepare the oven and cookie sheets: Line two large rimmed cookie sheets with parchment paper. Preheat the oven to 350°F (175°C) to ensure it reaches the correct baking temperature while you prepare the batter.
- Make the yolk mixture: Separate the egg yolks from the whites. In a medium bowl, whisk the egg yolks together with sugar and vanilla extract until the mixture is smooth and well blended, incorporating some air for lightness.
- Sift and combine dry ingredients: Sift together the all-purpose flour and baking powder to ensure even distribution. Gently mix this dry blend into the egg yolk mixture until fully combined without overmixing.
- Beat the egg whites: In a large bowl, beat the egg whites on high speed until they foam and triple in volume, approximately 2 to 3 minutes. Be careful not to overbeat to maintain airflow for a fluffy cake texture.
- Fold mixtures together: Using a spatula, gently fold the yolk batter into the beaten egg whites until just combined. The resulting batter should be light and fluffy without deflating the egg whites.
- Bake the sponge cakes: Divide the batter evenly between the two prepared cookie sheets. Bake in the preheated oven for 12 to 15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool and roll cakes: Once baked, immediately invert each cake onto a clean surface and carefully peel off the parchment paper while the cake is still warm. Place the parchment paper on top of the cake, then quickly roll the cake into a log shape. Keep them rolled and let cool to room temperature.
- Prepare the filling and assemble: After the cakes have cooled, gently unroll them and discard the parchment. Spread the cream cheese, sugar, sour cream, and Cool Whip mixture evenly across the surface of each cake. Sprinkle fresh raspberries on top. Roll the cakes back into logs from the same side as before.
- Chill and serve: Place the rolled cakes on a platter and refrigerate until ready to serve to allow the filling to set. Just before serving, dust the roulades with powdered sugar for an elegant finish.
Notes
- Separate eggs carefully to avoid any yolk in the whites, which can prevent proper whipping.
- Fold the batter gently to maintain volume and a light, airy texture.
- Rolling the cake while warm prevents cracking and helps form a smooth roulade.
- The filling can be adjusted with less or more berries depending on taste.
- Use fresh raspberries for the best texture and flavor; frozen can add excess moisture.
- Store the roulade covered in the refrigerator and consume within 2 days for best freshness.
