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
Scale
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.
