Raspberry Créme Cake Roll | Present this remarkable cake as your grand finale after a delicious meal! Cake rolls are perfect anytime of year and the presentation can not be beat. Talk about a hostesses dream! You can make this cake weeks in advance! I made 4 of these….three are in the freezer waiting for our ladies Christmas dessert function in December. Are you feeling like making a cake roll is too hard? Don’t worry I’ve got you covered. Scroll down and watch my “HOW TO MAKE A CAKE ROLL” video to see how easy it really is!
Scroll down as I take you through the process of how easy it is to make this outstanding cake.
I made the filling several days ahead of the cake.
Make sure you put the berry pulp through a sieve to get the seeds out. You won’t get all of the out but you will get rid of most of them.
It starts by whipping the egg yolks until they are thick and yellow.
Then whip the egg whites.
Fold in the egg yolks to the egg whites.
Spread batter into a baking pan lined with parchment paper.
Turn baked cake onto a clean kitchen towel sprinkled with confectioners’ sugar.
Roll up in the towel to cool completely.
Un roll the cake and spread on the filling.
Roll back up (without the towel).
Roll in a layer of plastic wrap and then foil. Freeze for several weeks or until firm. NOTE: Freezing in not required. It just makes the slicing process a lot cleaner.
FOR A DETAILED LOOK….WATCH MY VIDEO “HOW TO MAKE A CAKE ROLL”!