Biskvit Raspberry Roulade

Ingredients

Cake Ingredients:
1¼ cup unbleached all-purpose flour
½ tsp baking powder
10 large eggs
1 cup sugar
1 tsp vanilla
What you will need:
Parchment paper

Frosting Ingredients:
8 oz (1 cup) cream cheese
8 oz (1 cup) sugar
8 oz (1 cup) sour cream
1 to 1½ cups fresh raspberries
8 oz tub Cool Whip

Instructions

• Line 2 large, rimmed cookie sheets with parchment paper and pre-heat the oven to 350°F.
• Separate egg whites from yolks, than in a medium bowl, whisk together yolks, sugar and vanilla until well blended.
• Sift together flour and ½ tsp baking powder and mix into the yolk mixture until well blended.
• In a large bowl, beat egg whites on high speed until they foam and are about 3 times in volume (about 2 to 3 minutes). Don’t beat too long or you will begin to lose volume.
• Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don’t mix too much or you will lose volume. The batter should have a fluffy texture.
• Divide the batter evenly among the two, lined cookie sheets and bake 12-15 minutes until the tops are golden and toothpick comes out clean.
• As soon as the cake is done, turn the cake out onto a clean surface and quickly peel off the parchment paper. This is much easier to do while the cake is still very warm.
• Immediately turn the cakes right side up and place the parchment paper on top of them, than quickly roll the cakes into a log. Leave the cakes rolled up and let them cool to room temperature.
• Once cakes are cooled, unroll them gently, discard the parchment paper, and spread the top evenly with frosting.
• Roll the frosted cakes up again into a log. Start rolling from the same side you originally rolled it from. Set them on a platter and refrigerate until ready to serve. Just before serving, dust with powdered sugar.

How to make Raspberry Frosting:

• In a large bowl, on high speed, beat the cream cheese and sugar together for about 1 minute (just until combined).
• Reduce speed to medium/high and add sour cream. Mix until well combined (1-2 minutes). Scrape down the bowl as necessary.
• Add raspberries and beat on high speed, just until mixed through (about 1 minute). The frosting will be pink.
• Using a spatula, mix the cool whip in by hand until well combined, than spread onto the cakes or refrigerate until ready to use.

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