Raspberry Roll Cake

Hello and welcome to my Instructable!

Cakes are really good desserts, they are soft, moist, and honestly extremely tasty. The same thing goes for raspberries! But have you ever thought about making a cake, that is rolled up with a cream and raspberry jam filling? This is a really good combination, and in this Instructable, I will show you how to make exactly that! And if you were wondering, I made the jam from scratch!

For the cake:

• 3 large eggs, separated
• 1/4 cup / 75g granulated sugar
• 1 tablespoon / 14 ml of sunflower oil
• 50ml of whole milk
• 1/2 teaspoon / 2.4 ml of vanilla extract
• 2/3 cup / 67 g all-purpose flour
• 1 teaspoon / 4.80 gr baking soda

• 1/2 teaspoon / 2.8 gr of salt

For the filling:

Jam filling

• 15-25 raspberries rinsed and dried
• 1.27 cup / 700 gr granulated sugar
• 5 tbsp / 37ml of lemon juice

• Cream filling
• Whipped cream
• ½ cup / 50 gr of granulated sugar

To start off, get your lemon and cut it in half, then squeeze out 73 ml of juice.

Get a saucepan and heat it to medium heat. After a few minutes, put a tiny bit of water into the saucepan, and if it starts to evaporate immediately, put the raspberries in and squish them with a wooden spoon to get all the juice out of them. Now add the sugar and the lemon juice. When the sugar dissolves into the raspberry juice, increase the heat and continue mixing. After 1 minute of mixing take it off the heat and let your jam cool down.

Get your yolks and put them in a mixing bowl. Add the sugar and mix until it has dissolved into the yolk. Add the sunflower oil, milk, salt, baking soda, and vanilla extract. Mix it all together till it has all dissolved.

Sift the flour into the mix while stirring it around with a whisk.

Now put your egg whites into another mixing bowl and mix them till it gains a fluffy texture. Once it has pour it into the cake mix and combine it together.

Preheat your oven to 180º C. Put parchment paper on a rectangular shape pan and pour the cake mix on it and bake for 10-15 minutes, or until the edges start to get a golden brown color.

Take the cake out of the pan and roll it up into a cylinder shape, and leave it in the fridge for 1 hour.

Unroll the cake and spread the jam on top. Right after, get your whipped cream and spread it on top of the jam. Leave it in the fridge so the cream can get more stiff.

Now we have to cut the sides off the cake. Sprinkle powder sugar on top and also put some raspberries for decoration.

Congratulations! You have made your own Raspberry Roll Cake, enjoy! Thank you for clicking on my Instructable, and please vote for me in the Dessert challenge if you liked it, and don't hesitate to ask questions if you need to! Bye!!!