Raspberry-Blackberry Swiss Roll Cake

Inspired from Kitchen Stories recipe, I made this light and delicious roll cake. It is perfect for any occasion and especially for upcoming Eastern celebration.

Ingredients (10 servings):

  • 4 egg whites
  • 4 egg yolks
  • 200 g sugar
  • 160 g flour
  • 2 tbsp vanilla sugar
  • 4 tbsp water
  • 1 tsp baking powder
  • 250 g raspberries
  • 250 g blackberries
  • 250 ml Soya Cuisine (whip cream)
  • 100 g cream cheese
  • 50 g raw honey
  • 150 g dark chocolate for decoration

Instructions:

  1. Preheat oven to 200C
  2. Separate egg yolks and whites
  3. In a stand mixer, beat eggs whites until foamy. Add a part (~65 g) of the sugar, and continue to beat until stiff peaks form
  4. In a clean bowl, beat together egg yolks, rest of the sugar (~135g), vanilla sugar and water
  5. Sift flour and baking powder into egg yolk mixture
  6. Add egg white mixture to egg yolk mixture and whisk carefully until smooth consistency
  7. Pour batter onto parchment lined baking tray, smooth out and place in preheated oven
  8. Bake for approx. 10-12 minutes until golden. Remove from oven to cool down
  9. Take a clean, slightly damp kitchen towel. Place cake on top, remove parchment paper and roll the cake up
  10. In a stand mixer, beat soya cuisine whipped cream, add cream cheese and honey and mix until smooth
  11. Spread cream filling on top of the cooled down cake, followed by an even layer of berries
  12. Pressing lightly, roll the cake forward 
  13. For decoration, melt dark chocolate and put on the top of roll cake

Enjoy a slice of the heaven!

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