How do I master the art of retro raspberry roulade?

Unlock your inner pastry chef with our Retro Raspberry Roulade recipe! Delight in the perfect balance of tangy raspberries and heavenly, melt-in-your-mouth texture.

You'll need

Items needed to answer the question, How do I master the art of Retro Raspberry Roulade. Items include: Raspberries Sugar Lemon Juice Eggs Vanilla Extract Flour Cocoa Powder Powdered Sugar Mint

Raspberries 2 cups
Sugar 1/4 cup
Lemon Juice 1 tablespoon
Eggs 3
Vanilla Extract 1 teaspoon
Flour 1/2 cup
Cocoa Powder 2 tablespoons
Powdered Sugar For dusting
Mint For garnish

Take note
Caution: May cause uncontrollable drooling and cravings for more!

1

Prepare the Raspberry Filling

In a bowl, combine fresh raspberries, sugar, and a squeeze of lemon juice. Mix gently until the raspberries are coated in the sugar. Set aside and let the mixture macerate for at least 30 minutes to release those juicy flavors.

2

Make the Swiss Roll Sponge

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and lightly grease it. In a mixing bowl, whisk together eggs, sugar, and vanilla extract until the mixture becomes pale and fluffy. Gradually sift in flour and cocoa powder, folding gently to incorporate. Pour the batter onto the prepared baking sheet and spread it out evenly. Bake for 10-12 minutes or until the sponge springs back when lightly touched.

3

Assembly Time

Once the sponge has cooled, gently flip it onto a clean tea towel dusted with powdered sugar. Carefully peel off the parchment paper. Spread the raspberry filling evenly over the sponge, leaving a small border around the edges. Starting from one edge, roll up the sponge tightly using the tea towel to help you. Place the roulade seam-side down on a serving platter.

4

Finishing Touches

Dust the roulade with powdered sugar for an extra touch of elegance. Garnish with fresh raspberries and a sprig of mint. Serve chilled and enjoy the Retro Raspberry Roulade with a big smile on your face!