Cake roll is a sponge cake which is filled with some kind of icing or filling. Now, the fillings are countless but the most popular is whipped cream, butter cream or jam. But chocolates, nuts, fresh fruits even peanut butter can be best contenders.

So raspberry and orange cake roll is an orange flavored sponge cake filled with a raspberry whipped cream, fresh raspberries and orange segments and rolled into a shape of log, then again frosted with raspberry whipped cream. At first it may seem a little daunting process to roll a cake but it is fairly easy and a quick process if you follow correct measurements and steps. Cake rolls are often called as a Swiss roll or jelly roll or cream roll. What makes cake rolls so different from other cakes is not only the shape but also it does not need butter or oil. Yeah i know, It may come as a surprise but it is true. Although some people add a little butter in the batter but i rather skip, as my raspberry whipped cream makes this cake roll extra moist and super yummy.

Making a cake roll or Swiss roll is not that hard. You just have to bake it in a jelly roll pan or cookie sheet for 12-15 minutes and then take it out and with the help of kitchen towel and confectionery sugar roll it. So just give this raspberry and orange cake roll a try and you will be so happy to see the surprise on your family’s or your guest’s faces.

Raspberry and Orange Cake Roll

Recipe by Neha NairCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Assembling the Cake

minutes

Raspberry and orange roll cake is a beautiful, spongy and moist roll cake filled with yummy raspberry whipped cream frosting.

Ingredients

1 cup – 2 Tbsp of all purpose flour(remove 2 Tbsp of flour )
2 Tbsp of corn starch
1 tsp of baking soda
Pinch of salt
4 eggs, seperated
3/4 cup of sugar
1 Tbsp of vanilla extract
Zest of 1 whole orange
2 Tbsp of orange juice
oil for greasing
15 raspberries and segments of half of orange for decorating and filling
Ingredients for Raspberry whipped cream :-
1.5 cup of heavy whipping cream
25 raspberries
2 Tsp of sugar
1/2 cup of powdered sugar
1 tsp of vanilla extract

Directions

Preheat oven to 350 F and line a parchment paper on a 12 to 17 to 1 inch jelly roll pan. Spray oil on the parchment paper.
Take a clean and dry kitchen towel large enough to hold the cake and spread generously with confectionery sugar. Keep it aside.
Now, in a bowl mix all purpose flour, salt, baking powder and corn starch.
In another bowl, beat egg yolks with sugar until the it turns pale yellow, now mix in vanilla extract, orange zest and juice.
Now add the dry mixture into the wet one and mix gently. Do not over mix.
Now in another clean bowl beat egg whites until soft peaks using electric mixer . Takes 4-5 minutes, egg whites become airy and starts to look like a cloud.
Now, fold the egg whites carefully into the batter . Again do not over mix. You don’t want to deflate the egg whites.
Now, pour the batter in the prepared pan and bake until 12-14 minutes.
The doneness of the cake can be checked by lightly pressing the cake with your index finger and if the cake springs back, it’s done.
Take out the cake and immediately loosen its edges with sharp spatula or knife and leave it for 3-5 minutes over the counter.
Now flip the cake over the prepared kitchen towel which is coated with confectionery sugar.
Peel out the parchment paper from the cake and again spread confectionery sugar all over the cake. Now roll carefully with the kitchen towel and place it over a wire rack to cool for about an hour.
For Raspberry Whipped Cream Filling :-
Before making whipped cream frosting make sure, that your bowl, wire whisk and cream should be chilled.
In a small bowl, add raspberries with sugar and refrigerate it for 30 minutes.
Take out the raspberries and squish it fork.
In a chilled and clean bowl, add cream and whip it with a electric mixer until it is frothy.
Then add powdered sugar little by little and whip until soft peaks. (see note)
Now slowly mix in the raspberries and vanilla.
For Assembling the Cake and Filling :-
Unroll the cake and spread cream filling uniformly. Save little for spreading over the cake.
Add the fresh raspberries and orange segments over the filling and roll it again .
Spread the left over whipped cream over the cake and decorate with left over raspberries and oranges.
Refrigerate it for an hour. Raspberry and orange cake roll is ready to serve. It is best to serve this cake cold.

Notes

For making whipped cream frosting , it is very necessary to use very clean bowl and beaters. There should be no specks of any oil else the cream will not attain its full volume.
And while beating egg whites, make sure it is totally free from egg yolk. Even a drop of egg yolk can prevent egg whites to attain its full volume.
Use any type of fruits in this recipe. Strawberry, kiwis, mango even peaches will be good too.
If not a fan of whipped cream, use buttercream frosting recipe.