INTRODUCTION
I can’t help getting excited when I see berries begin filling the fridges at the supermarket. Especially when they are stamped: “IN SEASON”. I find that you can’t keep raspberries for long in the fridge, so I like to buy them and use them the same day. This way I avoid having to pick out the smooshy ones.
INGREDIENTS
Mascarpone Buttercream Filling:
150 g Mascopane
600 ml Icing Sugar
5 ml Vanilla Extract
30 ml Milk
300 g Fresh Raspberries
Roulade:
90 g Self-raising Flour
115 g Castor Sugar
3 Eggs
60 g Castor Sugar for Rolling
5 ml Vanilla Extract
METHOD
Mascarpone Buttercream Filling:
1Place all ingredients into a medium bowl, except the milk.
2Whisk with an electric beater.
3Add the milk until a spreadable consistency is achieved.
Roulade:
5Grease a Swiss roll tray and line with baking paper.
6Preheat the oven to 180◦C.
7Beat the eggs and sugar with an electric beater until pale.
8Fold the flour into the egg mixture with a spatula.
9Spread evenly onto the prepared tray.
11While roulade is baking, place a tea towel on the work surface. Cover the tea towel with a large sheet of baking paper and sprinkle with remaining castor sugar.
12Turn the cake onto the baking paper once baked.
13Roll the cake up from the short side, rolling the paper inside the cake.
14Cool for 5 minutes, then unroll and allow to cool.
15Spread with mascarpone buttercream filling and place raspberries on top of filling. Roll up the sponge cake, placing the end under the roll.
Ingredients
Mascarpone Buttercream Filling:
150 g Mascopane
600 ml Icing Sugar
5 ml Vanilla Extract
30 ml Milk
300 g Fresh Raspberries
Roulade:
90 g Self-raising Flour
115 g Castor Sugar
3 Eggs
60 g Castor Sugar for Rolling
5 ml Vanilla Extract
Directions
Mascarpone Buttercream Filling:
1Place all ingredients into a medium bowl, except the milk.
2Whisk with an electric beater.
3Add the milk until a spreadable consistency is achieved.
Roulade:
5Grease a Swiss roll tray and line with baking paper.
6Preheat the oven to 180◦C.
7Beat the eggs and sugar with an electric beater until pale.
8Fold the flour into the egg mixture with a spatula.
9Spread evenly onto the prepared tray.
11While roulade is baking, place a tea towel on the work surface. Cover the tea towel with a large sheet of baking paper and sprinkle with remaining castor sugar.
12Turn the cake onto the baking paper once baked.
13Roll the cake up from the short side, rolling the paper inside the cake.
14Cool for 5 minutes, then unroll and allow to cool.
15Spread with mascarpone buttercream filling and place raspberries on top of filling. Roll up the sponge cake, placing the end under the roll.
