Raspberry Buttercream Log
Ingredients
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 6 eggs, at room temperature, yolks and whites separated
- ¼ tsp. cream of tartar
- 1 cup granulated sugar, separated in 2 portions of ½ cup each
- 1-½ tsp. vanilla extract
For the Vanilla Buttercream Frosting:
- 4 cups confectioners' sugar
- 1 cup butter
- 2 tbsp. whole milk
- 1 tsp. vanilla extract
Additional Ingredients:
- 1-½ cups fresh raspberries
- ¾ cup raspberry jam
- 2 tbsp. water
- ¾ cup unsweetened or sweetened dried coconut
Instructions
To prepare the sponge cake:
- Line the bottom of a 12-inch x 18-inch jelly roll pan or ridged cookie sheet with parchment paper cut to it's exact size; do not grease the pan.
- Pre-heat the oven to 300°F.
- In a medium bowl, sift together the flour and baking soda; set aside.
- In a separate medium bowl, beat egg whites and cream of tartar until foamy.
- Add ½ cup sugar gradually until egg whites come to soft peaks; set aside.
- In a separate bowl, beat the egg yolks and ½ cup sugar until foamy and thickened.
- Fold, for just a few turns, the beaten egg yolks into the beaten egg whites along with the vanilla.
- Slowly, gently and gradually, by hand, using a rubber spatula, fold in the flour and baking powder mixture until just incorporated into the whipped egg white mixture; it is recommended that the dry ingredients be added in 3 equal portions.
- Do not over mix; only 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; place in the pre-heated oven and bake for 20 – 25 minutes until the center springs back when touched.
- Remove from the oven and allow to 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; allow it to 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 confectioners' sugar and the butter until both are 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; beat the frosting for an additional 5 minutes to get the consistency correct in order to beat in more air and make it lighter and creamier.
To assemble amd serve 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.
- Allow the cake to rest on a serving plate with the seam side down.
- In a small microwable bowl, 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 over the surface of the cake roll.
- Sprinkle the entire surface of the cake roll with coconut.
- Chill the cake in the refrigerator for a couple of hours before serving; this cake is better if made the day before to give time for the raspberries to meld with the sugar in the frosting making it even better.