Raspberry Cream Roulade
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"The raspberry cream roulade filled with fresh or frozen raspberry-flavoured whipped cream. It's a sponge cake roll with cream and raspberry filling. A Swiss roll, jelly roll, or cream roll – it can be filled with buttercream, mascarpone or whipped cream plus any seasonal or frozen fruit. Truth be told, it’s lovely even rolled around good jam. Ingredients: For the sponge: 3 large eggs, 24g plain flour, 20g corn flour, 66g plus 10g caster sugar, 1 tsp vanilla extract, ¼ tsp cream of tartar"
Preparation Time2 hr