Biskvit Raspberry Roulade (Roulette) Cake Recipe
Indulge in the light and airy Biskvit Raspberry Roulade Cake, a delightful dessert that combines a fluffy sponge cake with a luscious raspberry frosting. Perfect for any occasion!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 1 cake, serves 8-10 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 1 ¼ cups unbleached all-purpose flour
- ½ tsp baking powder
- 10 large eggs, separated
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Parchment paper (for lining)
For the Frosting:
- 8 oz (1 cup) cream cheese, softened
- 1 cup granulated sugar
- 8 oz (1 cup) sour cream
- 1 to 1 ½ cups fresh raspberries
- 8 oz tub Cool Whip, thawed
Instructions
- Making the Cake: Preheat oven, prepare pans, mix egg yolks, sugar, and vanilla. Sift flour and baking powder, fold into yolk mixture. Beat egg whites, fold into mixture, bake and roll cakes.
- Making the Raspberry Frosting: Beat cream cheese and sugar, add sour cream, mix in raspberries, fold in Cool Whip.
- Assembling the Roulade: Spread frosting on cakes, roll, refrigerate, dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice (assuming 1/10 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
Keywords: Biskvit Raspberry Roulade Cake, Raspberry Roulette Cake, Sponge Cake with Raspberry Frosting
