Raspberry Roll Cake (Roulé à la Framboise)

Ingredients

• 300 g Frozen raspberries (Do not thaw completely before cooking; will melt in pan.)
• 150 g Granulated sugar (for jam) (Divided: 150 g for jam, 120 g for sponge.)
• 5 g Fruit pectin (powder) (One standard packet (≈5 g).)
• 4 Large eggs (Room temperature for best volume.)
• 120 g Granulated sugar (for sponge)
• 100 g All‑purpose flour (Sifted twice for a light texture.)
• 2 Tbsp Powdered sugar (For dusting the rolled cake.)
• 8 Fresh raspberries (For garnish.)

Instructions

1. Make the raspberry jam

   Place the frozen raspberries in a medium saucepan, heat over medium‑low, stirring constantly until the berries thaw and release their juices.

   Time: PT5M

2. Add sugar and pectin

   In a small bowl, mix the 150 g sugar with the pectin. Sprinkle the mixture over the warmed berries, stir well, and bring to a rolling boil while whisking continuously.

   Time: PT5M

3. Finish the jam

   Once boiling, continue to cook for 1–2 minutes, still whisking. Remove from heat, transfer to a clean bowl, and let cool to room temperature; the jam will thicken as it cools.

   Time: PT5M

4. Prepare the sponge batter

   In the stand‑mixer's bowl, crack the 4 eggs, add the 120 g sugar, and whisk on high speed for about 10 minutes until the mixture turns pale, triples in volume, and becomes a thick mousse.

   Time: PT10M

5. Incorporate the flour

   Sift the 100 g flour twice. Add it to the egg‑sugar mousse in two portions, gently folding with a silicone spatula after each addition until the batter is light, airy, and homogeneous.

   Time: PT5M

6. Spread batter on sheet

   Line the baking sheet with parchment paper. Pour the batter onto the sheet and spread evenly with the spatula to a thickness of about 5 mm.

   Time: PT2M

7. Bake the génoise

   Pre‑heat the oven to 180°C. Bake the sheet for 10 minutes, or until the sponge is just set and lightly golden.

   Time: PT10M

   Temperature: 180°C

8. Roll the warm sponge

   While the cake is still hot, place a clean, slightly damp kitchen towel on a flat surface, sprinkle a little powdered sugar on the towel, and carefully invert the cake onto it (parchment side down). Peel off the parchment, then roll the cake tightly around the towel. Let it cool for about 30 minutes.

   Time: PT5M

9. Unroll and fill

   After the cake has cooled, gently unroll it. Spread the cooled raspberry jam evenly over the entire surface, smoothing with the spatula.

   Time: PT2M

10. Second roll

    Re‑roll the sponge tightly, this time without the towel, and place the roll seam‑side down on a serving plate.

    Time: PT2M

11. Trim and decorate

    Trim the ends of the roll for a neat appearance. For decorative stripes, lay thin strips of parchment paper lengthwise on the roll, spaced about 1 cm apart, dust generously with powdered sugar, then carefully remove the strips to reveal striped ribbons.

    Time: PT5M

12. Garnish and serve

    Place a few fresh raspberries on top for color and extra flavor. Slice with a sharp knife and serve.

    Time: PT2M

Nutrition Facts

Calories

170

Protein

3 g

Carbohydrates

30 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Frozen raspberries: Fresh raspberries (same weight)
• Instead of Granulated sugar (for jam): Cane sugar, Honey (use less)
• Instead of Fruit pectin (powder): Commercial raspberry jam (skip jam step)
• Instead of Large eggs: Egg replacer (texture will change)
• Instead of Granulated sugar (for sponge): Caster sugar
• Instead of All‑purpose flour: Cake flour
• Instead of Powdered sugar: Confectioners' sugar
• Instead of Fresh raspberries: Frozen raspberries (thawed)

Equipment Needed

• Stand mixer or hand whisk
• Mixing bowl (large)
• Saucepan (medium)
• Fine sieve
• Baking sheet
• Parchment paper
• Silicone spatula (or rubber spatula)
• Kitchen towel (clean, slightly damp)
• Oven
• Cooling rack (optional)
• Sharp knife
• Cutting board

Critical Steps — Do Not Skip

• Whisk the eggs and sugar until the mixture triples in volume.
• Fold the flour gently to keep the batter airy.
• Roll the sponge while it is still warm to avoid cracking.
• Cook the jam just until it reaches a thick but spreadable consistency.

Chef Tips from the Video

• Use room‑temperature eggs for maximum volume.
• Sift the flour twice to avoid lumps and keep the batter light.
• Dust the towel with powdered sugar before rolling to prevent sticking.
• A warm, damp towel provides just enough moisture to keep the sponge from drying out while rolling.

Troubleshooting

Storage

Refrigerator: Store the rolled cake, tightly wrapped in plastic, for up to 3 days.

Freezer: Wrap the cake in freezer‑safe film and a zip‑lock bag; keep for up to 1 month.

Room temperature: Do not leave at room temperature longer than 4 hours.

Make-Ahead Tips

• Jam can be prepared up to 2 days ahead and kept refrigerated.
• The sponge can be baked a day before; keep it wrapped in plastic to retain moisture.
• Assemble the roll no more than 4 hours before serving for best texture.