Tuesday, October 27, 2009

Raspberry Rosewater Roll

The next pink thing.

It thrills me to blog about another pinkie idea... Raspberry pink is perfect in giving desserts that rightful touch i lust after. When raspberry meets rose, the word is alluring.

What i tried this time sometime back was a Japanese souffle cake recipe which destines at a dulcet soft sponge with the shade of pale cream. A fraction like towel rolls; 5 times more refined than generic spongecakes. I'm glad my attempt pulled through.

Once the oven tinked i cautiously removed the cake to prevent overbrowning (color is crucial for this)... But not all blunders were evaded- i realized i had no buttercream on hand! So with limited time to marshal a rollup before my cake stiffens, i grabbed a pot of mascarpone cheese from the refrigerator and lashed up a simple spread. Whipped it icing light and trickled some sensual rosewater to scent...voila!

I'm sharing the recipe for the souffle sponge roll. Fillings are self-explorable from flavored buttercreams to creme Chantilly; or even a frantic whip-up like mine would work fine. Basic swissroll techniques still apply. (Pardon my lousy rolling skills cos i'm no swissroll expert)

Biscuit Roulé type Soufflé
makes 1 regular roll

190g egg yolks
50g caster sugar
vanilla essence

230g egg whites
100g sugar
100g cake flour
25g butter
55g fresh milk

In a mixing bowl, beat egg yolks with sugar and vanilla essence until thick & creamy.

In another bowl whip the egg whites until stiff peaks form, adding sugar in 3 additions. Fold a third of the whipped whites into the egg yolk mixture. Sift in the cake flour and incorporate well. Fold in all remaining whites and mix well with a spatula.

Place the butter and milk into a microwaveable bowl and microwave until both melts (approximately 70C). Gradually pour it into the egg mixture and fold into a smooth, glossy batter.

Tip the batter into a lined and greased rectangular pan, then even the surface with a scraper. Bake at 180C for 15 minutes or until cake has set & resistive to touch. Immediately remove from oven & lightly knock tray on a work surface to release any trapped air. Unmould the cake while it is warm but spread your desired fillings after slight cooling (but still pliable).

Raspberries, rose & mascarpone.. this ain't solely about the color anymore. It's feminine fragrance seduces. And beware, i may just pounce in with another heavily-pinked entry lol.

With love,
the girl loving her raspberries always.


  1. Whipped mascarpone in a swiss roll sounds ingenious & delicious. :)

  2. pink overload... Think you're the only one whom i know who loves her raspberries that much. The roll looks wonderful nonetheless.

  3. Wow!!! What a nice piece of work! I am already salivating from just looking at it! HA! =D

  4. hi there, thanks for the comments! your blog has nice pictures too (:

  5. This looks stunning! I love raspberries for its wonderful sweet-sour tastes!



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