Cake Roll with Buttercream, Raspberries, and Coconut is a delightful dessert that combines the lightness of sponge cake with the sweetness of buttercream frosting, the tartness of raspberries, and the nuttiness of coconut. Here’s a description of this delicious treat:
Fresh raspberries are then scattered over the buttercream layer, adding a burst of tartness and vibrant color to the dessert. Finally, shredded coconut is sprinkled generously over the raspberries, adding a nutty crunch and an extra layer of flavor.
Once assembled, the cake is carefully rolled into a tight spiral, creating a beautiful swirl of cake, buttercream, raspberries, and coconut. The finished cake roll is then sliced into individual servings, revealing the layers of deliciousness within.
This Cake Roll with Buttercream, Raspberries, and Coconut is perfect for any special occasion or celebration. It’s a refreshing and elegant dessert that is sure to impress your guests with its combination of flavors and textures.
Ingredients:
For the Sponge Cake:
- 1 cup flour
- 1 tsp baking powder
- 6 eggs separated, room temperature
- 1/4 tsp cream of tartar
- 1 cup sugar, separated in 2 portions of 1/2 cup each.
- 1 1/2 tsp vanilla extract
For the Vanilla Buttercream Frosting:
- 4 cups icing sugar (powdered sugar)
- 1 cup butter
- Approximately 2 tbsp milk
- 1 tsp vanilla extract
- You will also need
- 1 1/2 cups fresh raspberries
- 3/4 cup raspberry jam or jelly
- 2 tbsp water
- 3/4 cup unsweetened or sweetened dried coconut
Instructions:
To prepare the Sponge Cake:
Line the bottom of a 12 x 18 inch jelly roll pan or ridged cookie sheet with parchment paper cut to it’s exact size. Do NOT grease the pan. Preheat oven to 300 degrees F.
Sift together the flour and baking soda and set aside. Beat egg whites and cream of tartar until foamy.
Add 1/2 cup sugar gradually until egg whites come to soft peaks. Set aside in another bowl.
Beat the egg yolks and 1/2 cup sugar until foamy and thickened. Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns.
Slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the whipped egg white mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
Spread the batter evenly into the prepared pan and bake for 20-25 minutes until the center springs back when touched.
Cool in the pan for about 15 minutes. Run a sharp knife around the edge of the pan to release the cake.
Cover the top of the cake with another sheet of parchment paper and invert onto the counter top.
Beginning at the shortest side, loosely roll the cake up between the two sheets of paper, letting it rest with the edge seam on the bottom.
Let it cool completely. This technique will allow the cake to be more easily rolled later without cracking when the filling is added.
To prepare the Vanilla Buttercream Frosting:
In the bowl of an electric mixer blend together the icing sugar and until the butter is well incorporated but the mixture is still a bit crumbly. Add the milk and vanilla extract.
Add the milk a little at a time until the frosting is light, fluffy and smooth. I like to beat the frosting for an additional 5 minutes once I get the consistency correct in order to beat in more air and make it lighter and creamier.
To Construct the Cake:
Unroll the sponge cake and remove the top parchment paper. Spread the frosting evenly over the cake. Sprinkle the surface of the frosting evenly with the raspberries.
Starting at a short side of the cake, begin to roll the cake up, removing the bottom parchment paper as you go. The parchment paper is a great help in rolling the cake.Let the cake rest on a serving plate with the seam side down.
Mix together the raspberry jam and water. Heat the jelly and water in the microwave or in a small pot on the stove until it is smooth and evenly blended.
Brush the heated jelly all over the surface of the cake roll. Finally sprinkle the entire surface of the cake roll with
Chill the cake in the refrigerator for a couple of hours before serving. I like to make this cake the day before to give time for the raspberries to meld with the sugar in the frosting making it even better.