Raspberry Cream Roll screams spring, but as I write this post I look outside to a grey and windy day with a forecast of snow. It’s recipes such as this that keep me focused and looking forward. In this case, forward to better weather, summer days and fresh berries.
This lovely dessert is a classic combination of a vanilla jelly roll laced with raspberry jam, however, it is anything but ordinary. The raspberry jam layer has the addition of Chambord liqueur for a vibrant punch of raspberry flavour, and the cream filling is a luscious combination of mascarpone and whipped cream. It’s a wonderful combination served with lightly macerated mixed berries.
What makes a good jelly roll? Getting lots of volume in the beaten eggs and sugar will ensure your jelly roll is light and spongy. Only mix in the dry ingredients until combined and smooth, don’t over mix after this addition. Allowing the jelly roll to rest for about 10 minutes before rolling will prevent it from deflating itself from its own weight when rolled. Keep in mind you need to roll the cake while warm to prevent cracking but rolling while “hot” out of the oven will result in a flat jelly roll. I find the time it takes to loosen the cake from the edges of the pan, gather together the kitchen towel, sifter and powdered sugar is about enough cooling time to flip over the jelly roll, trim the edges and roll it while warm without cracking or deflation.
The end result is a light and airy cake with a smooth surface that’s begging to be dusted with powdered sugar for the perfect finish. It’s the kind of dessert you want to show off to your guests and one that you’ll want to make again and again.
Preheat oven to 375°F and line a 10"x15"x1" baking tray with parchment. Spray the sides with non-stick spray.
Whisk together flour, baking powder and salt and set aside.
Whip eggs until thick and fluffy, 3-5 minutes. Gradually beat in sugar until combined. Beat in water and vanilla at low speed until incorporated.
Add flour mixture and beat until combined and smooth. Pour batter into prepared pan and spread out evenly using an off-set spatula. Tap pan once or twice lightly on the counter to remove any large air bubbles. Bake in preheated oven for 15-16 minutes until center is set and cake is golden.
Remove cake from oven and loosen cake from edges using a sharp knife. While the cake is warm (not hot, see note) dust top of the cake generously with sifted powdered sugar. Invert cake onto a clean kitchen towel and carefully remove parchment by peeling off at a sharp angle. Trim cake edges.
Starting at the short end, roll the cake up tightly in the kitchen towel. Allow the cake to cool completed before final assembly.
Filling and Assembly
While the cake is cooling whisk jam until smooth and stir in Chambord if using.
Beat whipping cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to beat until stiff peaks form.
Carefully unroll cooled cake and spread evenly with jam mixture. Dollop whip cream mixture over the jam and spread evenly over the jam.
Roll the cake back up as tightly as possible without squishing out the filling. Trim the ends evenly and dust the cake roll with sifted powdered sugar. Transfer cake to a serving platter and cut into thick slices. Serve immediately with fresh macerated berries of choice. If serving at a later time, move the cake to your serving platter and cover ends with plastic wrap and then the entire cake with plastic wrap. Keep chilled until ready to serve. When ready to serve, dust with sifted powdered sugar and cut into thick slices.
Notes
-It is important to note that the cake should be warm and not "hot" when removing from the pan, inverting and rolling. Most recipes don't indicate this, but if you rush and roll the cake while it is hot, it will flatten itself because it's still very soft. I'm not talking about a lot of time difference, 5 minutes in the pan and taking some care loosening it before flipping and care taken to remove the parchment and trim the cake is enough time for the cake to be set enough to roll without excessive flattening yet warm enough to prevent cracking.
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I think breakfast is a very important start to any day. I am one of those people who does eat breakfast every single day. Yes, I think I should for nutrition but also because I’m quite hungry in the morning and if I don’t eat breakfast, no one is safe around me! That’s right, I turn into a hangry person, and it is not pretty.
I love these individual Baked Berry and Coconut Oatmeal squares because they are a good combination of chewy coconut and oatmeal with sweetness from frozen berries and maple syrup, yet they are not overly sweet. The eggs and milk provide much-needed protein to help us get through the morning and the adorable squares are a perfect size, at least for me. I just love them topped with lots of yogurt and fresh berries if I have them on hand. They can be made in advance, wrapped and frozen for up to a month. Thawed squares can be warmed gently in the microwave when you’re ready to eat.
They’re super simple to make using only one bowl, and if you don’t have an individual pan like the one I have, you can bake it in a 9” x 9” pan and cut into desired squares. Either way, Baked Berry and Coconut Oatmeal is an easy and tasty way to start your day. Enjoy!
In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
Divide batter evenly between squares or pour into prepared 9" x 9" pan.
Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
Recipe Notes
-Use almond milk or other milk substitutes in place of the 2% milk if desired.
-Add a scoop of vanilla protein powder if you want more protein.
-The individual brownie pan is perfect for meal prep baked oatmeal squares.
-Allow the squares to cool completely before wrapping and freezing. Will keep well wrapped for up to one month in the freezer.
-Allow frozen squares to thaw before warming gently in the microwave.
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This Frozen Yogurt Strawberry Cake is a cool and creamy show stopper with lovely strawberry flavour. The pretzel crust adds a nice crunch and a hint of salty goodness. I love to serve it with extra macerated strawberries for even more wonderful flavour. It’s absolutely perfect for summer.
Fresh strawberries are deepened in flavour by roasting them to purge any excess moisture. They’re then pureed with sugar and will provide the fantastic strawberry taste. Cream cheese and vanilla yogurt are whipped up light and creamy and combined with the pureed strawberries. Heavy cream is whipped to stiff peaks and folded into the cream cheese mixture. The batter is then poured and spread onto the cooled crust and then allowed to freeze for at least 6 hours.
It’s important to note that the quicker the cake freezes, the smaller the ice crystals will be. The smaller the ice crystals, the smoother the texture. Be sure to keep all elements cold until ready to mix and freeze immediately in a draft-free freezer. In other words, don’t be opening and closing your freezer door while the cake sets….if possible.
It’s a tall 10” cake that will feed plenty. Be sure to let the cake sit at room temperature for at least 20 minutes to allow it to soften slightly for slicing. It’s a solid cake that takes some time to thaw into a melty mess, so there’s no need to panic if you don’t get to slicing it for another 10 minutes. In other words, you have some wiggle room. Enjoy!
Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
Cake filling
Increase oven to 400°F.
Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
Recipe Notes
-strawberries can be roasted and chilled one day ahead.
-frozen cake well covered will keep for up to a month in the freezer.
I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
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