Tuesday, September 8, 2009

Raspberry Cream Roll

Raspberry Cream Roll

6 tablespoons confectioners sugar, divided
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup sugar
1/3 cup milk
1 teaspoon vanilla
1/2 pint fresh raspberries
1 tablespoon cherry flavoring extract
1 teaspoon cornstarch
1/3 cup heavy cream

Preparation: Preheat oven to 375 degrees. Grease 15 1/2x 10 1/2 x 1 inch pan. Line with wax paper; grease paper. Sprinkle 2 tablespoons confectioners sugar over surface of clean kitchen towel; set aside. Sift together flour, baking powder and salt. In large bowl,with electric mixer on high speed, beat eggs 5 minutes. Add sugar; beat 3 minutes. Beat in milk & vanilla. Add flour mixture; beat on low speed until just smooth. Spread evenly into pan. bake 12-15 minutes. Cool 2 minutes. Invert pan onto sugared towel. Carefully peel off wax paper. Trim any uneven edges. Starting with narrow end, roll up cake and towel together to form 10 inch long roll. Place seam-side down on rack; cool completely.

Reserve 1/4 cup raspberries for garnish. To prepare filling, in container of blender, puree 1/2 cup raspberries. In small saucepan, combine puree, cherry extract and 2 tablespoons confectioners sugar. Stir in cornstarch. Cook over low heat, stirring constantly, until mixture comes to boil, cool completely. Beat cream with 1 tablespoon confectioners sugar until stiff peaks form. Fold in raspberry puree and any reamaining raspberries not reserved for garnish. Unroll cake. Spread cream mixture on cake, leaving 1/2 inch border around edges. Roll up cake, gently removing towel. Place seam side down on serving platter. Sprinkle with remaining 1 tablespoon confectioners sugar. garnish with reserved raspberries. Refrodgerate until serving time. Makes 10 servings.

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