New York Times
Raspberry and Cream Roulade
Author:Claire Saffitz
7 Ingredients
1 hour 15 mins
The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be chilled before serving to ensure it holds its shape. Because the sponge is oil-based rather than butter-based, it stays soft and flexible even when cold. (Watch Claire make this cake and two others on YouTube.)
Serves
1
Serves
1
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