Sponge Cake Roulade with Raspberry Cream

First preheat the oven (210 °C) and line a baking tray with greaseproof paper (or baking paper).

Beat the eggs and water vigorously with a food processor until a very rich cream is formed. Then slowly add the sugar, continuing to beat until a glossy cream is formed.

Mix flour, cornstarch, baking powder and natural vanilla and sift over the cream. Gently fold everything in. Immediately pour the mixture onto the baking sheet and smooth it out. Now bake the mixture for about 10-12 minutes. Place a kitchen towel on the countertop.

Turn the baked dough onto it and lift off the baking sheet. Moisten the baking paper with a little water and remove it from the cake. Place loosely back on top and, using the kitchen towel, roll up the bottom into a roll.

Leave the roll to cool. Meanwhile, carefully wash the raspberries and set aside a few very nice fruits for the garnish. Whip the whipped cream with the powdered sugar and cream stiffener until very firm. also reserve a small amount of the whipped cream in a piping bag for the garnish.

Mix the whipped cream with the raspberries. When the roll has cooled, roll up the roll and spread with the raspberry cream and roll up again using the kitchen towel. Add a few top dabs and decorate with the raspberries.

Preparation Tip:

Sprinkle the sponge cake roulade with raspberry cream, possibly with cocoa or coconut flakes.

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