Raspberry Roll Cake #NationalRaspberryCakeDay #SundayFunday

Today the Sunday Funday group is sharing raspberry cake recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. This week, I am hosting and suggested we share recipes to celebrate National Raspberry Cake Day which is tomorrow, Sunday, July 31st. Because most of the country is in a heat wave, I told the bloggers to be creative...they didn't even have to turn on the oven! Here's the list of recipes...

• Eggless Berry Tiramisu by Sneha's Recipe
• Healthy Raspberry Frozen Yogurt (Only 3 Ingredients!) by Amy's Cooking Adventures
• Raspberry Coffee Cake by A Day in the Life on the Farm
• Raspberry Lemon Pound Cake by Mayuri’s Jikoni
• Raspberry Roll Cake by Culinary Adventures with Camilla

Raspberry Roll Cake

When we went to the farmers' market this week, I had hoped to find either black raspberries or golden raspberries. There were none to be had. Drat. Regular raspberries it was! We also picked up some beautiful blueberries and gooseberries. But those would work for this theme either, so we just ate those by the handful!

Ingredients

Cake

• 5 large eggs, separated
• ½ cup flour, sifted
• ½ cup organic granulated sugar
• ¼ teaspoon pure vanilla extract
• organic powdered sugar
• Also needed: parchment paper

Filling

• 2/3 cup raspberry jam or preserves
• 2/3 cup heavy whipping cream, chilled
• 3 Tablespoons organic powdered sugar
• 1/2 teaspoon pure vanilla extract
• 12 ounces fresh organic raspberries, divided

Assembly

• 2/3 cup heavy whipping cream, chilled
• 3 Tablespoons organic powdered sugar
• 1/2 teaspoon pure vanilla extract
• 6 ounces fresh organic raspberries, divided

Procedure

Preheat the oven to 400 degrees Fahrenheit. Line a 9" x 13" baking pan with parchment paper. Set aside.

Place egg whites in a large mixing bowl and beat until soft peaks form. Add the egg yolks one at the time until well-combined.

Add the flour, vanilla, and sugar. Mix until those are incorporated evenly.

Spoon the batter into the prepared pan, spreading it evenly to the edges with a spoon. Bake for 15 minutes or until golden brown.

Invert the cake onto a clean parchment paper and gently peel the original parchment from the cake.

Roll up the cake loosely from one short side - with the paper inside. Let it cool completely.

Filling

When the cake is completely cooled, gently unroll the cake and spread the raspberry preserves into a very thin layer over the entire surface.

In a medium mixing bowl, combine the whipping cream, powdered sugar, and vanilla extract. Beat until medium peaks form. In a smaller bowl, gently mash half of the fresh raspberries with a fork, then fold them into the whipped cream.

Spread the raspberry whipped cream out on top of the raspberry preserves, leaving a 1-inch border along the edges. Distribute the remaining raspberries over the cream layer, pressing them gently into the filling.

Carefully roll the cake into a tight spiral. Place the cake seam-side down. Cover with plastic wrap and refrigerate for at least an hour before finishing for serving.

Assembly

In a medium mixing bowl, combine the whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form. You can just spread this on top; I opted to place the cream in a piping bag and piped some quick squiggles on top. Dot the top of the cake with the fresh raspberries and refrigerate until ready to serve.

Slice with a serrated knife into thick rounds. Serve immediately!

That's a wrap for our July 31st Sunday Funday event. We'll be back with recipes that feature sprouts. Stay tuned!