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RASPBERRY ROLL CAKE

Yields1 Serving

This incredibly light roll cake is such a beautiful dessert, perfect for an impressive holiday or entertaining menu. The sweet, creamy and rosy flavors from raspberry makes it fancy and really tasty.

For the chiffon roll:
 75 g cake flour
 10 g baking powder
 ¼ tsp salt
 60 g sugar for egg yolk
 28 g vegetable oil
 28 g melted butter
 80 g egg yolk
 78 g water
 ½ tsp vanilla
 172 g egg whites
 ⅛ tsp cream of tartar
 78 sugar for egg white
For the cream cheese frosting:
 400 g Swiss Valley cream cheese
 180 g powdered sugar
 28 g Flechard unsalted butter
 225 g Bunge whipping cream
 120 g DLA raspberry Almond flakes
To make the chiffon roll:
1

Preheat Breville Smart Oven™ Pro at 180°C under Bake Function. Prepare the jelly roll pan with wax paper.

2

Using the Breville Bakery Boss™ with double scraper attachment, combine cake flour, baking powder, salt, sugar for yolk, oil, butter, egg yolks and water. Mix well until no lumps visible.

3

In a separate mixing bowl with wire whisk attachment, whip the egg whites and cream of tartar until soft peak is achieve.

4

Add egg and whip some more. Fold egg whites to the yolk mixture.

5

Pour the mixture to the prepared baking pan evenly.

6

Bake for 20 to 30 minutes until light brown on top.

To make the cream cheese frosting:
7

Using the Bakery Boss™, mix the cream cheese and butter until smooth in texture.

8

Add powdered sugar and mix until combined.

9

Change attachment to wire whisk. Whip cream until stiff peaks form.

To assemble:
10

Spread frosting on the surface of chiffon cake, followed by raspberry sauce using offset spatula.

11

Once done, roll the cake while taking out the wax paper slowly.

12

Serve once chilled.

Nutrition Facts

Servings 1