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Ingredients
- Roulade:
- Confectioners' sugar for dusting
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons dutch-process cocoa powder, sifted
- 3/4 cup peeled & finely grated carrots
- 3/4 cup self-rising flour, sifted
- Filling:
- 3/4 cup heavy cream
- 2 tablespoons confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup raspberries
- Sauce:
- 1 1/2 cup raspberries
- 1/3 cup confectioners' sugar
- 1/4 cup water
Details
Servings 9
Preparation
Step 1
Preheat oven to 375. Cut parchment paper to fit 9 x 13inch jelly roll pan and dust with sifted confectioners' sugar. Set aside.
Using electric mixer whip egg whites and gradually add tablespoons sugar and salt until soft peaks form, about 5 minutes.
Add remaining sugar to egg yolks and whisk for 3 minutes until pale & fully. Mixture should hold a ribbon trail when you lift the whisk/beaters. Add sifted cocoa powder to mixture one tablespoon at a time, whisking until fully incorporated after each addition. Once cocoa powder is well-combined add grated carrots and mix well to incorporate.
Fold egg whites into yolk mixture, 1/3 at a time, taking care not to deflate the mixture. Add shifted flour into mixture with the last third of egg whites. Fold until no flour pockets left.
Pour batter into center of jelly roll pan. Spread batter evenly over the pan making sure it gets into the corners. Do not pat or knock the batter as it will deflate the batter. Bake 10 minutes.
Meanwhile make the filling. Use a mixture to beat the heavy cream for 30 seconds. Add confectioners' sugar & vanilla and beat until soft peaks form. Refrigerate for later.
To assemble cake, lay a clean kitchen towel on a flat, even surface. Top towel with parchment paper the size of the cake. Once cake is cooked, working quickly, remove from oven and run a paring knife along sides of pan to unmold cake. Gently flip cake onto parchment paper on towel. Peel off parchment paper from pan & toss away.
Starting at one end of the towel, roll the cake into a cigar shape, rolling it tightly. Continue rolling until all cake is in the towel. Let stand 15-20 minutes until cool & semi-set.
Meanwhile make raspberry sauce. Add raspberries, confectioners' sauce and water to nonstick sauce pan. Cook over medium heat until raspberries begin to break down. Let simmer 5 minutes then strain through a sieve into small saucepan, cook until thick & syrupy.
Once cake is cooled unroll from towel and remove parchment paper. Spread whipped cream evenly over interior of cake then sprinkle with raspberries. Roll up snugly again, tucking raspberries in as you go. Place roulade on tray, sprinkle with confectioners' sugar and refrigerate until ready to serve (at least 30 minutes). Slice and top with sauce to serve.
Per serving: Cake 190 calories, sauce 26 calories.
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