Hindbærroulade (Raspberry Roulade)
This recipe is the definition of basic, easy, and delicious! A simple, rolled-up sponge sandwiched together with tart raspberry jam. Cut it up and admire all of the beautiful swirls!
Ingredients
SPONGE
- 4 large eggs (room temperature)
- 130 grams (2/3 cup) sugar
- 1 tsp vanilla extract
- 130 grams (about 1 cup) all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
FILLING
- 300 grams raspberry jam (you can also use storebought!)
Instructions
- Preheat your oven to 390 F (200 C).
- Add your eggs and sugar to the bowl of a stand mixer. Beat until light and fluffy and tripled in size (about 5 minutes). Add your vanilla extract and mix to combine.
- Meanwhile, measure out your flour, baking powder, and salt and whisk to combine.
- Sift your dry ingredients into your egg mixture in two parts, folding gently to combine.
- Spread your batter onto a parchment lined rectangular baking sheet, aiming for about half an inch thickness.
- Bake for 6-8 minutes - make sure not to overbake! Check it right after 6 minutes. Overbaking will make this sponge tough.
- Once your sponge is baked, let it cool for just a few minutes and then turn out onto a piece of parchment paper dusted with icing sugar or granulated sugar.
- You want to do this while the sponge is still warm, so it doesn't crack later!
- Roll up your sponge and parchment paper along the short edge.
- Let it cool completely in its rolled up shape.
- Once it has cooled, unroll and spread the jam evenly across the sponge.
- Carefully roll up your sponge again, the same way you did the first time, but leaving out the parchment paper.
- Decorate however you would like, slice, and serve!