Rum and Raspberry Vanilla Swiss Roll Cake

This cake recipe is from a friend of mine, Hodaya. She makes really fabulous morning parties(called a Kiddish in the Jewish world). You could call it brunch. It usually happens on a little table set with cakes, cookies-maybe a babka-, herring or gravlax, and whiskey. Or beer and Jack, if you’re my husband. Arak, if you’re the Israeli neighbour. Its a prelude to lunch!

I’ve been meaning to share this cake with you for years, and I’ve made it so many times with the intention of photographing it and uploading the recipe, but it never shot nicely! Frustrating when something so good doesn’t look as good in a picture, you know what I mean? So I decided to add some colour, in the form of bright red macerated raspberries.

What is a macerated berry, please?

I gottchu, I’m new to the fruit macerating world as well. Macerating is the process of softening fruit in a liquid and sprinkle of sugar. This draws out the natural sweetness of the berry and gives it a more pronounced flavour. Perfect for underripe strawberries and peaches, that otherwise wouldn’t have much taste.

Here, I have frozen raspberries, which tend to be on the tangier side. To macerate, or sugar them, all you need to do is add them to a bowl with a couple tablespoons of sugar and rum. I chose rum because I have some in my cabinet from the last time I made Rum Butter Cinnamon Cookies(omg those cookies are so good), and I knew the flavour would compliment the raspberries nicely. You could use orange juice for an alcohol free version!

These raspberries are incredible. So good in fact, that I ate them by the spoonful with half of the cream filling before it even managed to fill the cake. If you don’t like fruit- maybe you have a husband like mine- you can choose to leave the raspberries out altogether, or serve them on the side to spoon over the cake as desired. But please try them, you’ll fall in love!

The Deets:

Whip the egg whites. Slowly add the sugar, over the course of about a minute, until the egg white become nice and glossy. They should look like this when you pull the whisk out- the peak should stay firm and not fall over.

Add the egg yolks and flour, and spread the batter onto a parchment paper on a baking sheet. Before and after baking:

While the cake is hot flip it on to a kitchen towel, peel back the parchment and roll it up- this keeps the shape while it cools.

Whip up the cream filling- whipping cream first, with some sugar and vanilla pudding mix…simple but perfect! Macerate the raspberries- I use frozen but you can also do fresh. Pour over the rum and sugar, and let them sit. Try them. Or don’t. You might not have any left for the cake(a warning!)

I hope you love this Rum and Raspberry Vanilla Swiss Roll Cake like we do- be sure to leave a review and a comment below if you make it, and always share your photos with us on Instagram! As always, Happy Cooking!

Rum and Raspberry Vanilla Swiss Roll Cake

Estee

Soft and fluffy white cake filled with vanilla cream and rum sugared raspberries.

5 from 2 votes

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Cook Time 17 mins

Total Time 17 mins

Servings 8 slices

Ingredients

  

Rum sugared raspberries

• 1 cup raspberries
• 1 Tbs white sugar
• 1 Tbs rum I use Capt.Morgans dark rum

White Cake

• 4 eggs at room temp. separated, yolks set aside get out your eggs before, so they can come to room temperature
• 1/2 cup white sugar
• 1/2 cup sifted white flour

Vanilla Cream

• 1 container whipping cream
• 1/2 cup white sugar
• 3 Tbs vanilla pudding mix, dry, straight from the package

Instructions

 

Rum sugared raspberries

• Lets macerate the berries! You can double this if you want extra berry in the cake. Place frozen raspberries(or fresh), in a medium sized bowl. Sprinkle over sugar and pour over rum. Mix gently to combine. Cover and let sit to turn into a beautiful red syrup while you prepare the cake.

White Cake

• Preheat oven to 340 F/170 C. This isn't a deal breaker- but egg whites whip up nicer when they're at room temperature, so you should take them out some minutes before beginning. Add 4 egg whites to the bowl of a stand mixer fitted with the whisk attachment(or use an electric hand held whisk). Beat them for about 2 minutes, until they are at soft peaks(starting to hold together).
• With the mixer running on medium-low, gradually sprinkle in the sugar, over the course of 30 seconds. Never add it all in at once! Once the sugar is in, continue to whisk for another 30sec-1 minute, until stiff peaks form. That means when you pull out the whisk, the tip should stay standing and not fall over, like in the photo.
  
• Add in the egg yolks and 1/2 cup flour. Using a spatula, gently combine the batter, scooping till the bottom of the bowl and up and over the top(this is called a fold). Continue until the batter is combined and there are no more yellow streaks(about 20 folds).
• Place a baking sheet on a baking tray(12x17 inch), and gently pour out the batter, spreading it almost to the edges of the pan. Place in the oven to bake for 17 minutes. Take the cake out of the oven and flip it out onto a kitchen towel. Peel off the parchment, and roll the cake up in the towel- this keeps its shape in a roll while it cools.
  

Vanilla Cream

• Wash the bowl after making the cake, and dry it. Add the whipping cream and whip till it starts to hold together(a minute or two). Slowly add the 1/2 cup sugar with the mixer running, and the pudding mix. Mix for another minute or minute and a half on medium/high speed. Be careful not to over mix or the cream will separate.
• Unroll the cake from the towel, and spread over the cream. Arrange the sugared raspberries on top, drizzle over some or all of the juices. Roll the cake up lengthwise, and place on a serving tray. Before serving and slicing, dust lightly with powdered sugar, if desired. Enjoy!
• To keep, wrap tightly in Saran Wrap and place in the fridge for 2-3 days.