We Seek After
These Things
Currently serving the people of Honduras for 3 years

Thursday, February 14, 2013

Easy DESSERT - Raspberry Log Roll

Today at book group we had an wonderful vicarious AMAZON adventure as we reviewed the book previously blogged about here!





Once again I highly recommend the book . . .

Turns out it's going to be on my short list of favorite books ever.

If you're a bit adventuresome, like a little history and exploration . . . in a foreign country
with a smattering of science thrown in there . . .

Well then, it's a certain read for you :)

BUT . . .


What I really want to share is this yummy recipe that we had for dessert!

This is is Raspberry Log Roll
and is a specialty made by Sue
(so perfect for your favorite Valentines!)





and here's the recipe . . .
this is EASY . . . seriously!
But looks so impressive!



Ingredients

  • 6 egg whites
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup plus 1 tablespoon sifted cake flour

  • Filling:
  • 1T powdered sugar
  • 2 -3 cups whipped whipping cream 
  • 1 pint fresh raspberries

Directions

  • Line a 15-in. x 10-in. x 1-in. jelly roll pan with parchment paper and spray parchment with cooking spray.  Set aside. In large bowl, beat egg whites and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. 
  • Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with parchment paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. 
  • Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool.
  • Prepare filling by whipping cream and combining with powdered sugar.  Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread whip cream evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. 
  • Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and powdered sugar. Serve chilled. Yield: 12 servings.


With all the spring berries that are now available
you can experiment . . .

Try blueberry log roll
or with strawberries . . .

OR 
combine all three for a yummy
BERRY log roll cake!

See . . . yep, it's perfect for Valentines day!

1 comment:

Sue said...

Thanks for the book tip.

Low-carbing, so will have to skip the recipe for now.

Looks yummy though.

=)

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