Raspberry Sponge Roll
A fresh raspberry sponge roll recipe from the sponge roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 egg yolks
- 4 egg whites
- 125 g sugar
- 1 packet vanilla sugar
- 80 g flour
- 60 g cornstarch
- 1 tsp Baking powder
- 300 g whipping cream
- 80 g sugar
- 1 packet vanilla sugar
- 5 sheets white gelatin
- 300 g raspberries
- powdered sugar (for dusting)
- whipping cream
Instructions
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1.
Beat egg whites until stiff, letting the vanilla sugar dissolve. Cream together yolks and sugar; mix in starch, flour, and baking powder, then fold in the beaten whites. Spread onto a parchment-lined tray and bake at 175°C for 12‑15 minutes. Transfer to a damp kitchen towel and let cool.
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2.
Soak gelatin sheets in cold water for the filling.
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3.
Whip cream with sugar and vanilla sugar until stiff. Dissolve gelatin in a small pot over low heat, stirring in about 3 tbsp of cream; then mix well with the remaining cream. Spread the cream on the sponge base, arrange cleaned raspberries on top (reserve 10), roll up using the towel, and refrigerate for at least 3 hours.
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4.
For serving, pipe about ten cream swirls lengthwise across the middle, top with raspberries, and dust with powdered sugar.
