Carla Hall’s Raspberry Fruit Créme Roulade Is Easier Than It Looks

VANILLA CAKE: Heat oven to 400°F. Spray bottom and sides of 18 x 13-inch rimmed sheet pan with cooking spray and line it with parchment paper. In medium bowl, combine flour, baking powder and salt. In small bowl or 1-cup spouted glass measuring cup, whisk together milk, oil and vanilla. In stand mixer fitted with whisk, beat eggs on high speed until foamy, increased in volume and lightened in color, 4–5 min. On medium-high speed, add granulated sugar 2 Tbs. at a time, until sugar has dissolved and mixture has tripled in volume, another 3 or 4 min. The gradual additions are crucial for a flexible cake layer.

On low, gradually add milk mixture, beating until fully incorporated, 1–2 min. Remove mixer bowl from its stand. In three parts, sift flour mixture evenly over whipped egg and sugar mixture. Gently fold in dry ingredients after each addition, being careful not to deflate batter. It should be lump-free. Spread batter evenly in prepared pan, smoothing top with an offset spatula. Lightly rap pan on counter to release any big air bubbles. Bake until cake is golden around edges and springs back when lightly touched, 9–11 min.

While cake is still hot, loosen edges with small knife or offset spatula. Lay clean kitchen towel on counter and sift powdered sugar evenly over it. Carefully turn out cake onto coated towel and discard parchment. Dust cake with more powdered sugar. Starting from short end, gently roll cake together with towel into tight cylinder, seam side down. (Bracing cylinder on either side as it cools will help keep its shape.) Let rolled-up cake cool completely. (At this point, you can store cake at room temp. for up to 2 days.)

RASPBERRY-MASCARPONE FILLING: In medium bowl, whisk mascarpone and vanilla until smooth. In separate medium chilled bowl, whip heavy cream, powdered sugar and salt to soft peaks. Gently fold whipped cream into mascarpone until fully incorporated. (At this point, you can cover and refrigerate for up to 2 days. Re-whisk until loosened and fluffy before using.)

ASSEMBLY: Carefully unroll cooled cake. With small offset spatula, spread a thin, even layer of raspberry jam over surface, followed by a layer of mascarpone cream, leaving 1 1/2-inch margin around edges and reserving 1 1/2 cup mascarpone cream for decoration.

Gently reroll cake, starting at short edge, using towel for guidance and to help you push cake into a roll (don't roll towel together with cake this time!). Apply even pressure to ensure tight spiral. Use a serrated knife to trim ends of cake roll for a clean look. (At this point, you can wrap roulade in plastic wrap and refrigerate it for up to 2 days, or wrap it additionally in layer of foil and freeze it for up to 1 month. Thaw it in the refrigerator before serving.)

When ready to serve, transfer roulade to serving platter, seam-side down. Scrape remaining mascarpone cream into pastry bag fitted with rosette tip. Dust roulade with powdered sugar, if desired, and then pipe mascarpone rosettes on top. Garnish with fresh raspberries, if desired, then slice and serve.