© 2019 Christina Fogal

Raspberry Chiffon Cake Roll

Oven Temperature: 325°F

Bake Time:  16-20 minutes
Pan:  12x16” jelly roll pan

Chiffon Cake Ingredients:
1 cup cake flour
1 cup sugar, divided
1 teaspoon baking powder
½ teaspoon salt
½ cup canola oil
4 egg yolks, at room temperature
¼ cup water
1 teaspoon vanilla
6 egg whites, at room temperature
¼ teaspoon cream of tartar

Raspberry Puree:
1 cup raspberries
1 teaspoon sugar

Raspberry Cream Filling Ingredients:
2 cups heavy whipping cream, cold
½  cup raspberry puree
1/3 cup sugar

Sugared Raspberries:
1 cup firm raspberries
1 egg white
1/3 cup sugar


To make the Sugared Raspberries:
In a small bowl, beat the egg white until foamy.  Pour the sugar into another small bowl. 

Lightly paint the egg white onto the raspberry and gently roll in the sugar. 

Dry the raspberries on a parchment covered plate for 4 to 8 hours.  The dry time depends upon the humidity.

To make the Chiffon Cake:
Grease the jelly roll pan with cooking spray, line with parchment paper and dust with flour.  Tap out any excess flour.

Sift the cake flour, ¾ cup sugar, baking powder and salt into a large bowl.  Once the ingredients are all sifted, give them a quick whisk by hand to make sure the are mixed together.

In a small bowl, whisk the yolks, oil, water and vanilla.

Add the liquid mixture to the dry ingredients and stir with a rubber spatula just until smooth. 

Whip the egg whites with a mixer on medium speed until frothy.  Add the cream of tartar and gradually increase the speed to high, whipping the egg whites until they just form a soft peak.  Lower the mixer back to medium speed and gradually add the remaining ¼ cup sugar in a slow stream.  Return the mixer to high and whip the egg whites until they just begin to hold firm peaks. 

With a spatula, using a few strokes as possible, fold a third of the egg whites into the batter.  Fold in the remaining egg whites. 

Pour the batter into the prepared pan and gently smooth the top with the spatula. 

Bake for 16 to 20 minutes, until the cake is a pale gold color and springs back when lightly touched.

Cool the cake until it reaches room temperature.  While the cake is cooling, make and refrigerate the raspberry puree.

To make the Raspberry Puree:
Press the raspberries through a fine mesh strainer, to remove the seeds.  Stir 1 teaspoon sugar into the raspberry puree.  Chill the puree.

To make the Raspberry Cream Filling:
Place the bowl and whisk attachment of a stand mixer in the freezer for 5 minutes.  Fit the cold bowl and whisk to the mixer and whip the cold heavy cream and cold raspberry puree together on low speed until they are mixed together.  Raise the mixer to medium speed and slowly add the sugar.  Gradually raise the mixer to high speed and whip until the cream just holds soft peaks.  

To Assemble the Chiffon Cake Roll
With a serrated knife, cut the cake into four equal pieces (4x12”).  Cut the parchment paper with scissors but leave the parchment paper on the cake pieces. 

Evenly spread a little bit more than half of the raspberry filling over the chiffon cake.

Using the parchment as support, roll and tuck the first cake strip into a roll.  Remember to remove the parchment paper as you work!  Place the roll on a plate so that the filling is visible at the top.  One at a time, continue the roll the three remaining cake strips, beginning and ending where the previous cake piece ends. 

Once the roll is finished, trim the final edge of the cake roll with a serrated knife, to even out the spiral roll.

Frost the outside of the cake with the remaining filling.  Remember to leave the top of the cake spiral bare, so the roll layers are showing!

 

Top the Raspberry Chiffon Cake Roll with the Sugared Raspberries.

Refrigerate the Raspberry Chiffon Cake Roll for an hour before serving.  Store leftovers in the fridge. 

Christina Fogal

Raspberry Chiffon Cake Roll

rapberry chiffon cake roll

Raspberry Chiffon Cake Roll

Christina Fogal