Ingredients: |
Ingredients: Cake Ingredients
⅓ cup powdered sugar, plus more to garnish
¾ cup all-purpose flour
½ tsp baking powder, aluminum free
¼ tsp fine sea salt
5 large eggs, room temperature
¾ cup granulated sugar
1 tsp vanilla extract
Syrup Ingredients
½ cup raspberry preserves
2 tbsp water
Filling Ingredients
1 cup heavy cream, cold
½ cup granulated sugar
8 oz mascarpone, cold
2 tsp vanilla extract
6 oz fresh raspberries
Garnish Ingredients
6 oz fresh raspberries
1 tbsp powdered sugar
1 tbsp powdered freeze-dried raspberries (grind in food processor)
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Directions: |
Directions:Cake Instructions
Preheat the oven to 375º and line a 13 by 18 inch rimmed baking sheet with parchment. Do NOT grease the pan or the parchment.
Lay a clean kitchen towel on a flat work surface and dust with the powdered sugar.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk combine the eggs and granulated sugar, beating on high speed for 7-8 minutes, until ribbons form on the surface when you life the whisk. It should double in volume and be pale yellow.
With a silicon spatula, fold the flour mixture into the egg mixture in three additions, making sure the flour mixture is fully incorporated before adding the next third. When no streaks of flour remain, fold in the vanilla until just incorporated.
Spread the batter evenly in the prepared baking sheet, all the way to the edges. Bake for 10-12 minutes, until the cake is golden and doesn't indent when gently pressed on the top.
When the cake is done, immediately run a knife around the edges of the pan and carefully transfer the cake with the parchment paper by sliding it onto a cooling rack. Use the parchment paper to help lift the cake and flip it, top side down, onto the sugar-dusted cloth. Gently peel back and discard the parchment paper. While the cake is still hot, roll it into a tight roll in the towel, starting with a short end. Set the rolled cake on the cooling rack to cool to room temperature.
Syrup Instructions
In a small bowl, stir together the raspberry preserves and the 2 tbsp water. The mixture should be syrupy so that it will easily spread over the cake.
Filling Instructions
In the bowl of a stand mixer fitted with the whisk, beat together the cream and granulated sugar on medium-high for 3-4 minutes, ,until stiff peaks form. Set aside.
In a separate bowl, stir together the mascarpone and vanilla. Use a spoon or spatula to gently fold the mascarpone mixture into the whipped cream a third at a time, mixing well after each addition. Set aside.
In a small bowl, use a fork to coarsely mash the 6 oz fresh raspberries. Then fold them into the filling mixture until evenly dispersed.
Assembly
Once the cake has cooled to room temperature, carefully unroll it. Drizzle the syrup over the surface of the cake and spread it evenly with the back of a spoon. Dollop the filling all over the cake and use a spatula to spread it evenly, all the way to the edges. Carefully roll the cake back up, keeping it as tight as possible. With a serrated knife, cut off the ragged ends of the cake.
Transfer to a serving platter with the seam side down. Cover with plastic wrap and refrigerate for at least 1-2 hours and up to overnight.
Just before serving, combine the powdered sugar and powdered freeze-dried raspberries and dust the cake evenly with the mixture. Scatter the fresh raspberries on and around the cake.
Leftovers should be refrigerated. |
