Raspberry and Rhubarb Swiss Roll

A serrated knife ensures clean slices and minimal squishing with all cake roll recipes.

Raspberry and Rhubarb Swiss Roll
Photo: Blaine Moats
Hands On Time:
25 mins
Bake Time:
9 mins
Total Time:
2 hrs 25 mins
Servings:
10

Ingredients

  • 4 large eggs

  • ½ cup plus 2 tablespoons granulated sugar

  • Dash salt

  • cup all-purpose flour

  • Red food coloring

  • 2 tablespoon Powdered sugar, plus more for dusting

  • 1 6 ounce package fresh raspberries

  • ½ cup sliced fresh or frozen rhubarb

  • 3 ounce cream cheese, cut up and softened

  • cup whipping cream

  • ½ teaspoon vanilla

Directions

  1. Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray.

  2. In a large bowl beat eggs, 1/2 cup granulated sugar, and a dash salt with a mixer on medium for 2 minutes. Increase speed to medium-high; beat 8 to 10 minutes or until thick and light in color.

  3. Sift flour over egg mixture; fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. Bake 2 minutes. Spread remaining batter over circles. Bake 7 to 8 minutes more or until cake is golden and springs back when lightly touched.

  4. Line a baking sheet with parchment paper. Invert cake onto prepared sheet. Carefully remove parchment from cake. Dust a kitchen towel with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack.

  5. For filling: In a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling, stirring to break up berries; reduce heat. Simmer, uncovered, about 10 minutes or until fruit is softened. Remove from heat; let cool slightly. Place in a blender or food processor. Cover; blend until smooth. Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely.

  6. In a medium bowl beat cream cheese with a mixer on medium until smooth. Slowly beat in cream until smooth. Add 2 tablespoons powdered sugar and the vanilla; beat until soft peaks form.

  7. Unroll cake. Spread with half the fruit puree. Spread cream mixture evenly over puree. Drizzle with remaining fruit puree. Using a knife, swirl mixtures together. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover; chill at least 2 hours. Before serving, dust with powdered sugar. Serves 10.

Nutrition Facts (per serving)

212 Calories
11g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 212
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 101mg 34%
Sodium 89mg 4%
Total Carbohydrate 25g 9%
Total Sugars 17g
Protein 5g
Vitamin C 5mg 25%
Calcium 41mg 3%
Iron 0.9mg 5%
Potassium 107mg 2%
Folate, total 30.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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