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Raspberry Buttercream Log

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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.