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Raspberry Champagne Swiss Roll

Raspberry Champagne Swiss Roll

Description

A light as air vanilla champagne chiffon cake, layered with raspberry jam and spiked champagne whipped cream. Rolled together to create a fun, tasty, and impressive display that is guaranteed to wow your family and friends and make you feel like a badass!

Ingredients

Scale

Chiffon Cake

  • 1 1/2 cups granulated sugar, divided
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 large egg whites
  • 4 large egg yolks
  • 1/2 cup vegetable oil
  • 1/2 cup champagne (or water)
  • 2 TBS vanilla extract

Filling

  • raspberry jam, about 1/3 to 1/2 cup (I prefer a seedless variety but use your favorite)
  • 1 1/2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1/4 cup champagne
  • 2–3 TBS powdered sugar (to taste)

Instructions

Chiffon Cake

  1. Preheat oven to 350°F. Prepare a half sheet sized jelly roll pan (approx. 17.5 x 12.5 inches) by spraying with cooking spray, lining with parchment paper, and lightly spraying the paper as well.
  2. Sift together 1 cup of the sugar, the flour, baking powder, baking soda and salt in a bowl.
  3. In a separate large bowl, whisk together the egg yolks, oil, champagne (or water) and vanilla until mixed well. Gradually whisk in the dry ingredients, until combined.
  4. Using a stand or hand mixer, beat the egg whites in a large bowl until foamy and they start to form very soft peaks. Gradually add in the remaining 1/2 cup sugar, a little at a time, with the mixer on a medium speed. Continue beating until the whites are thick, shiny and hold stiff peaks.
  5. Fold about 1/3 of the egg whites into the yolk mixture to lighten it. Then pour all of the yolk mixture into the whites and fold them in gently but thoroughly. You want to maintain a lot of the volume from the egg whites.
  6. Pour the batter into the prepared pan evenly. Bake for 10-12 minutes, until lightly browned and edges of cake start to pull away from the pan.
  7. Make sure all sides of cake are released from the pan by running a knife around the perimeter of the pan and then immediately flip the hot cake out onto a large clean tea towel that has been dusted with powered sugar (to help prevent sticking). Remove the parchment paper and gently roll the short side of the cake into a spiral, using the towel to help roll it up. Leave rolled up in the towel until cake has cooled completely.

Spiked Whipped Cream

  1. Place heavy whipping cream, vanilla, champagne and powdered sugar into a large bowl. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip all the ingredients together until the mixture holds stiff peaks.

Assembly

  1. Once the cake has cooled, unroll from the towel. Spread a thin layer of the raspberry jam evenly on the cake, leaving about a 1/4 inch border around the sides. Next spread an even layer of the whipped cream on top of the jam. (You may not use all of the cream. Any remaining whipped cream can be used for decoration.) Gently roll the cake back up, without the towel. Refrigerate cake for at least 1 hour before decorating/serving. Trim off the edges of each side for a clean even look.
  2. To decorate, dust with powered sugar. Optionally use remaining whipped cream to pipe rosettes on top of cake and top with fresh raspberries.

Find it online: https://bakeorbust.com/raspberry-champagne-swiss-roll/