Biskvit Raspberry Roulade (Roulette) Cake Recipe

Meet your new favorite dessert: the Biskvit Raspberry Roulade (Roulette) Cake Recipe is the showstopper you never knew you needed. Imagine soft, airy sponge cake rolled around a luscious raspberry-speckled cream, finished with a light dusting of powdered sugar. Every bite brings together pillowy cake, creamy filling, and juicy raspberries for a crowd-pleasing dessert that looks as lovely as it tastes. If you’re ready to wow your guests—or just treat yourself—this roulade is the ultimate sweet reward!

Ingredients You’ll Need

This Biskvit Raspberry Roulade (Roulette) Cake Recipe keeps it surprisingly simple, relying on pantry staples and a handful of fresh ingredients to deliver that classic spiral and berry-fresh flavor. Each ingredient plays a crucial role, from creating ultra-light sponge to whipping up a cloud-like filling. Here’s what you’ll need and why:

• Unbleached all-purpose flour: Gives the cake structure while letting the other flavors shine.
• Baking powder: Provides the lift for a fluffy, tender biskvit sponge.
• Large eggs, separated: Whipping egg whites creates that signature airy texture; yolks add richness.
• Granulated sugar: Sweetens the cake and the frosting, while also helping stabilize the whipped eggs.
• Vanilla extract: Adds fragrant undertones that complement the berries and cream cheese.
• Parchment paper: An absolute must for easy rolling—prevents sticking and tearing.
• Cream cheese, softened: Delivers tangy richness for the decadent filling.
• Sour cream: Brightens and softens the cream cheese without making it too heavy.
• Fresh raspberries: The star of the show—expect bursts of juicy flavor and beautiful pink color.
• Cool Whip, thawed: Adds lightness and foldable fluff to the frosting for a mousse-like finish.

How to Make Biskvit Raspberry Roulade (Roulette) Cake Recipe

Step 1: Prep the Pans and Preheat the Oven

Set yourself up for rolling success by heating your oven to 350°F (175°C) and lining two large, rimmed cookie sheets with parchment paper. This simple trick means worry-free cake removal and perfect rolling later.

Step 2: Whisk the Yolks, Sugar, and Vanilla

In a medium bowl, blend your egg yolks, sugar, and vanilla extract until smooth and pale. This little mixture is the foundation for all that luscious cake flavor you’ll adore in your final slice.

Step 3: Sift and Fold in the Dry Ingredients

Sift your flour and baking powder together; gently fold this into the yolk mixture using a spatula or whisk. The key is gentle motions—you want a just-combined batter that stays light and airy without lumps.

Step 4: Whip the Egg Whites

In a separate large bowl, whisk the egg whites on high until they’re foamy and triple in volume (usually 2–3 minutes). Stop once soft peaks form; keeping the whites pillowy is what makes the roulade sponge melt-in-your-mouth delicate.

Step 5: Combine the Batters

Now comes the magical folding! Add your yolk-flour mixture gradually into the beaten whites, folding slowly and gently. You want to preserve every bit of that precious air, resulting in a cloud-like cake layer.

Step 6: Bake the Cakes

Divide the batter evenly between the two prepared sheets, smoothing it out for even baking. Bake 12–15 minutes until lightly golden and a toothpick comes out clean. Your kitchen will already smell irresistible!

Step 7: Roll While Warm

Once the cakes are just out of the oven, carefully invert them onto a clean surface and remove the parchment. Immediately cover with fresh paper and roll each cake (short end first) into a log while still warm; this prevents cracking later and helps them remember their shape.

Step 8: Cool the Cake Rolls

Let the rolled cakes rest at room temperature while you tackle the dreamy filling. This cooling time makes them easier to handle when spreading the frosting, and gives you a little breather.

Step 9: Prepare the Raspberry Frosting

In a large bowl, beat together cream cheese and sugar till fluffy, then add sour cream and mix till velvety smooth. Fold in fresh raspberries and whip until the frosting turns a gorgeous pink shade. Now, gently fold in the Cool Whip for a light-as-air finish. Pop it in the fridge if you’re not using it right away.

Step 10: Assemble the Roulade

Unroll the cooled cakes and peel off the parchment. Spread a generous layer of raspberry frosting all over each cake. Carefully roll each one back up, using your original rolling axis. Transfer to a platter, refrigerate for at least an hour, then dust with powdered sugar for a finishing touch.

How to Serve Biskvit Raspberry Roulade (Roulette) Cake Recipe

Garnishes

Dress up your Biskvit Raspberry Roulade (Roulette) Cake Recipe with a sprinkle of powdered sugar, a scattering of fresh raspberries, or a drizzle of white chocolate. Even just a little mint makes each slice pop. The beauty is in the simplicity—let those berries and pink swirls take center stage!

Side Dishes

This roulade is a stunner all on its own, but you can pair it with a scoop of vanilla ice cream, a mug of strong coffee, or a dollop of extra whipped cream. For an extra-special occasion, serve with raspberry coulis or a handful of candied nuts on the side.

Creative Ways to Present

Cut your roulade into thick slices and arrange them on a platter in a spiraled pattern for a party-ready look. Layer with tiny edible flowers for a spring-inspired table, or serve individual slices atop colored plates to highlight those beautiful pink ribbons. This is one dessert that’s as fun to style as it is to eat!

Make Ahead and Storage

Storing Leftovers

If there’s anything left after the first day (don’t count on it!), simply wrap the Biskvit Raspberry Roulade (Roulette) Cake Recipe tightly in plastic wrap and refrigerate. It keeps well for up to three days, staying surprisingly moist and creamy.

Freezing

This roulade also freezes nicely! Wrap individual slices or the whole roll securely in a double layer of plastic and foil. Freeze for up to one month. Thaw overnight in the fridge, and the flavors will taste freshly made.

Reheating

No need to reheat—this is one cake best enjoyed chilled or at cool room temperature. If you want to serve it slightly softer, remove from the fridge about 20 minutes before slicing.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If using frozen raspberries for your Biskvit Raspberry Roulade (Roulette) Cake Recipe, just thaw and drain them well first, so your filling doesn’t get watery.

Why do I need to roll the cake while it’s warm?

Rolling while warm sets the cake’s “memory,” making it much less likely to crack when you fill and reroll it with the frosting later on.

Can I substitute Greek yogurt for sour cream?

Yes, Greek yogurt works beautifully in place of sour cream in the frosting, adding a similar tang and creamy texture—a great option if that’s what you have on hand.

Is it OK to make the roulade cake a day in advance?

Definitely! In fact, this Biskvit Raspberry Roulade (Roulette) Cake Recipe tastes wonderful after a night in the fridge—the sponge absorbs the cream flavors, and the texture turns perfectly tender.

My cake cracked when I rolled it—what did I do wrong?

This usually happens if the cake cooled before rolling, or if it was overbaked. Next time, roll right from the oven and keep a close eye on baking time. Luckily, a good dusting of powdered sugar and extra filling can cover up minor cracks and keep things delicious!

Final Thoughts

I can’t recommend the Biskvit Raspberry Roulade (Roulette) Cake Recipe enough for anyone who loves the magic of fresh berries and creamy, soft cake. Whether you’re serving it for a celebration or indulging in a weekend baking project, this roulade promises unforgettable flavor and a gorgeous presentation. Give it a try—your taste buds (and your guests) will be so glad you did!

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