Raspberry Roulade Cake
- For the sponge cake
- 5 eggs (separated)
- 100 grams sugar
- 1 pinch salt
- 1 teaspoon Vanilla sugar
- 100 grams Pastry flour
- 1 generous pinch Baking powder
Preheat the oven to 210°C (approximately 400°F).
Prepare a baking sheet with parchment paper. Lay a large tea towel flat and sprinkle lightly with powdered sugar.
For the sponge cake: Whip the egg whites to stiff peaks and set aside. Beat the egg yolks together with the sugar, salt and vanilla sugar until pale yellow. Sift the flour and baking powder together. Gently fold the egg whites into the yolk mixture alternately with the flour. Mix until just combined. Evenly spread the cake batter into a jelly roll pan about 1-1.5 cm (approximately 1/2 inch) thick. Bake 7-10 minutes, until golden brown. Transfer the warm cake onto the prepared tea towel and roll up loosely. Allow to cool.
To assemble: Whip the heavy cream to stiff peaks. Carefully unroll the cake again and spread the whipped cream over it. Top with raspberries, reserving a few for garnish. Reroll the cake and place, seam side down, on a serving dish.
Melt the chopped chocolate in a double boiler or a heatproof bowl over a saucepan of simmering water. Transfer the melted chocolate into a piping bag or Ziploc bag with the end snipped off. Drizzle the chocolate over the cake roll, garnish with the remaining raspberries and dust with powdered sugar.