Biskvit Raspberry Roulade (Roulette) Cake – Рулет Recipe
Indulge in the delightful flavors of this Biskvit Raspberry Roulade Cake. A light and airy sponge cake rolled with a luscious raspberry frosting, this dessert is a perfect balance of sweetness and tanginess.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 1 cake roll 1x
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Scale
Sponge Cake:
- 1 1/4 cup unbleached all-purpose flour
- 1/2 tsp baking powder
- 10 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
Frosting:
- 8 oz cream cheese
- 1 cup sugar
- 8 oz sour cream
- 1 to 1 1/2 cups fresh raspberries
- 8 oz tub Cool Whip (thawed)
Instructions
- Prepare the Sponge Cake: Line and preheat the oven. Whisk yolks, sugar, and vanilla. Sift flour and baking powder, then fold into the yolk mixture.
- Beat Egg Whites: Whip egg whites until foamy.
- Combine Batters: Gently fold yolk mixture into egg whites.
- Bake: Divide batter, bake until golden.
- Roll the Cakes: Roll cakes while warm, cool.
- Frosting: Beat cream cheese and sugar, add sour cream and raspberries. Fold in Cool Whip.
Notes
- Roll the cakes while warm for easier shaping.
- Ensure cakes are completely cooled before frosting.
- Dust with powdered sugar just before serving for a decorative touch.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
Keywords: Raspberry Roulade Cake, Roulette Cake, Russian dessert, Sponge cake recipe
