Biskvit Raspberry Roulade (Roulette) Cake

This raspberry roulade even easier than making the full cake - and the raspberry frosting; SCRUMPTIOUS!! The base is a Russian sponge cake called biskvit.

This raspberry roulade even easier than making the full cake – and the raspberry frosting; SCRUMPTIOUS!! I made this again today and it turned out great!

It was so nice to have my relatives from Washington state visit this past weekend. My cousin Alla stopped by my home and we cooked together for a couple of hours.

She taught me how to make the most amazing chicken fettuccine Alfredo  and this wonderful Biskvit Raspberry Roulade. I couldn’t believe how easy it was.

I admit I was always intimidated by Russian roulades; they just seemed complicated. Maybe some of them are. This one isn’t! It uses the biskvit cake recipe that I posted earlier.

This recipe makes 2 large roulades. Alla, thank you so much for sharing your cooking genius with me. It was great to catch up with you. Hope to see you again soon!

Biskvit Raspberry Roulade Cake Ingredients:

1 1/4 cup unbleached all-purpose flour
1/2 tsp baking powder
10 large eggs
1 cup sugar
1 tsp vanilla

What you will need:

Parchment paper (wax paper works, but its harder to peel off)
2 rimmed cookie sheets (either 11×15 or 11×17 will work, but the cake will be a bit thinner with llx17).

Frosting Ingredients:

8 oz (1 cup) cream cheese
8 oz (1 cup) sugar
8 oz (1 cup) sour cream
1 to 1 1/2 cups fresh raspberries (If using frozen; thaw in fridge then drain well on paper towels)
8 oz tub Cool Whip, thawed

How to Make the Sponge Cake Beskvit:

1. Line 2 large, rimmed cookie sheets with parchment paper and pre-heat the Oven to 350°F.

2. Separate egg whites from yolks, than in a medium bowl, whisk together yolks, sugar and vanilla until well blended.

Biskvit Raspberry Roulade

3. Sift together flour and 1/2 tsp baking powder and mix into the yolk mixture until well blended.

Biskvit Raspberry Roulade-1

4. 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.

5. 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.

6. 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.

7. 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.

8. Immediately turn the cakes right side up and place the parchment paper on top of each of them, than quickly roll the cakes into a log.  Leave the cakes rolled up and let them cool to room temperature.

9. Once cakes are cooled, unroll them gently, discard the parchment paper, and spread the top evenly with frosting (keep reading for instructions on making frosting).

10. 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:

1. In a large bowl of a stand mixer, on high speed, beat the cream cheese and sugar together for about 1 minute (just until combined).

Biskvit Raspberry Roulade-2

2. Reduce speed to medium/high and add sour cream. Mix until well combined (1-2 minutes). Scrape down the bowl as necessary.

3. Add raspberries and beat on high speed, just until mixed through (about 1 minute). The frosting will be pink.

Biskvit Raspberry Roulade-3

4. Using a spatula, mix the cool whip in by hand until well combined, than spread onto the cakes or refrigerate until ready to use.

Biskvit Raspberry Roulade-4

Enjoy 😀

This raspberry roulade even easier than making the full cake - and the raspberry frosting; SCRUMPTIOUS!! The base is a Russian sponge cake called biskvit.

Biskvit Raspberry Roulade (Roulette) Cake - Рулет

4.6 from 11 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy - Medium
Cost To Make: $7 - $8
Serving: 15-20

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, thawed

Instructions

  1. Line 2 large, rimmed cookie sheets with parchment paper and pre-heat the oven to 350°F.
  2. Separate egg whites from yolks, than in a medium bowl, whisk together yolks, sugar and vanilla until well blended.
  3. Sift together flour and ½ tsp baking powder and mix into the yolk mixture until well blended.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Once cakes are cooled, unroll them gently, discard the parchment paper, and spread the top evenly with frosting.
  10. 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:

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

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Read comments/reviewsAdd comment/review

  • JQ
    June 8, 2017

    I was looking at your Blackberry Lemon Cake roll recipe (that one is definitely on my to-make list) and I am wondering if I could make this Biskvit Raspberry Roulade (Roulette) Cake using the same method, that is beating the eggs without separating them? This recipe continues to be a family favorite!! I have successfully frozen it with the frosting in it for 3 months and then defrosted it in the fridge and it was still awesome 🙂 Thank you so much! Reply

    • Natasha
      natashaskitchen
      June 9, 2017

      Hi JQ, yes absolutely! I have been doing the non-separating method for some time. It is easier and less likely to end up with clumps of flour. I’m so glad you like it! It is also freezer friendly 🙂 Reply

  • ALLa
    March 11, 2017

    Hi Natasha is there another substitute for cool whip? Or if I don’t put it in at all will it be still pretty good you think? Reply

    • Natasha
      natashaskitchen
      March 11, 2017

      Hi Alla, I think the frosting will be too loose without it and the next best thing would be to replace the cool whip with freshly whipped heavy whipping cream – beat with a little powdered sugar until fluffy and spreadable. Reply

  • Alina Borishkevich
    December 21, 2016

    I want to make this for Christmas dinner but I can only bake on Christmas Eve. What if I baked it on Saturday, would it still be good the next day and how would I store it? And if I go to unroll at the next day you think it should still unroll easily Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      Hi Alina, if you are storing the cake overnight, I would keep it rolled up and store at room temperature and assemble it the following day. You could even assemble and completely make the roll a day in advance then refrigerate and dust with powdered sugar just before serving. Reply

    • Susan
      December 21, 2016

      I froze one and took it out the day before to defrost. It came out perfect. Reply

      • Natasha
        natashaskitchen
        December 21, 2016

        Thanks for sharing that with me! Reply

  • JQ
    October 21, 2016

    I wanted to rate this recipe 5 Stars Plus !! Reply

  • JQ
    October 21, 2016

    This roulade is so delicious, thank you for the recipe! I have some ‘strawberry only’ people in my family and I am wondering how much strawberries I would use in this recipe? Would you use the same amount as with the raspberries? I usually convert most recipes to weight, which I find works best for me (for consistency). I am glad to see some weight amounts in your recipes.
    Thank you 🙂
    Joyce Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      I would use approximately the same amount of strawberries. Just dice them and add to the frosting. Let me know how it turns out 😁. Reply

  • Tanya
    September 24, 2016

    It turned out good, but i think it needs to be a little moist. Maybe to put some syrup before frosting… Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      Hi Tanya, you could add a little syrup – I think it would only taste better! 🙂 Reply

  • Kristina
    May 29, 2016

    I will probably butter the parchment paper next time. The cake was stuck to it even though I tried removing it as soon as it was out of the oven:( Ended up with the cake on pieces and starting over. Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      Hi Kristina, you might bake a little longer (not all ovens are created equal), also I would suggest watching this video on making the sponge cake to see if it helps for next time. Also, just to be sure, did you use parchment paper or wax paper? Reply

  • Maria
    May 19, 2016

    It was going well (even made my own cool whip because I’m in the UK), until I started making the icing. Maybe your definition of cream cheese is different to ours but mine would not whip and stayed liquid. I tried twice, but with no avail. Sour cream did not aid the process and only made it runnier. In the end I buckled and tried to make it with whipping cream, which also ended up too runny. So I have two sheets of really tasty dough currently resting in a giant bowl of failed raspberry icing.

    My question is – how DID you get it to be so nice and thick? Reply

    • Natasha
      natashaskitchen
      May 19, 2016

      I think it could be either the sour cream or the cream cheese. Various parts of the world have looser cream cheese and thinner sour creams. I’m not familiar with how the UK compares with US since I haven’t tried yours but for example, Canada has a very runny sour cream – more like a thin yogurt which would affect the overall frosting. You might try folding in more cool whip at this point. Reply

  • Alla
    February 13, 2016

    Making this cake right now, waiting for the biskvit to cool off. Wanted to ask for the people that already made this before, was the cake/rulet pretty moist with just the cream itself or should I moisten the rulet with some sugar water before frosting it? Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      I thought it was pretty moist from the cream – the cream isn’t too stiff so the cake absorbs just enough of it to be great without having to add extra syrup, but it wouldn’t hurt to brush with a little syrup, just don’t go overboard 🙂 Reply

  • Mila
    December 1, 2015

    Natasha, if you wanted to make this cake a bit moister what alcohol/syrup would you recommend? Reply

    • Natasha
      natashaskitchen
      December 1, 2015

      For this one, I’d probably just use a sugar/lemon juice/water syrup so that the raspberries in the cream would still really pop 🙂 Reply

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