MOUTHWATERING Raspberry Meringue Roll Cake Recipe

How to Make Raspberry Meringue Roll Cake

Raspberry Meringue Roll Cake

➡️ In my quest for delicious desserts, I stumbled upon a culinary gem: the Raspberry Meringue Roll Cake. This exquisite creation features a delicate meringue base, perfectly enveloping a luxurious raspberry filling. Each slice offers a delightful harmony of textures and flavors, from the airy crunch of the meringue to the burst of sweetness from the raspberries. Whether served as the grand finale to a celebratory feast or enjoyed as a special treat, the Raspberry Meringue Roll Cake promises to captivate taste buds and leave lasting memories. Join me in savoring this culinary masterpiece, and let its irresistible charm elevate your dessert experience to new heights.

➡️ Ingredients:
For the Meringue:
4 large egg whites
200g (1 cup) caster sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
For the Raspberry Cream Filling:
200g (1 cup) fresh raspberries
250ml (1 cup) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For Topping:
Additional whipped cream for decoration
Fresh raspberries for garnish

➡️ Instructions:
Preheat your oven to 150°C (300°F) and line a 10×15-inch baking tray with parchment paper.
In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff and glossy.
Gently fold in the cornstarch, white vinegar, and vanilla extract until well combined.
Spread the meringue mixture evenly onto the prepared baking tray, smoothing it out with a spatula.
Bake in the preheated oven for about 25-30 minutes, or until the meringue is lightly golden and crisp on the outside. Remove from the oven and let it cool completely.
While the meringue is cooling, prepare the raspberry cream filling. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Puree the fresh raspberries in a blender or food processor until smooth. Strain the raspberry puree through a fine-mesh sieve to remove the seeds.
Gently fold the raspberry puree into the whipped cream until well incorporated, creating a smooth and creamy raspberry filling.
Once the meringue has cooled, carefully flip it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
Spread the raspberry cream filling evenly over the meringue, leaving a small border around the edges.
Starting from one short end, carefully roll up the meringue into a tight spiral, using the kitchen towel to help you roll it evenly.
Transfer the rolled meringue Swiss roll cake onto a serving platter. Pipe or spread whipped cream over the top of the roll, and garnish with fresh raspberries.
Chill the Swiss roll cake in the refrigerator for at least 1 hour before slicing and serving. Enjoy the light and airy texture of the meringue paired with the creamy raspberry filling for a delightful dessert experience!

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