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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 *measured correctly
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.
3. Sift together flour and 1/2 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 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).
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.
Enjoy 😀
Biskvit Raspberry Roulade (Roulette) Cake - Рулет
Ingredients
Cake Ingredients:
- 1 1/4 cup unbleached all-purpose flour
- 1/2 tsp baking powder
- 10 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
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 1 1/2 cups fresh raspberries
- 8 oz tub Cool Whip, thawed
Instructions
- Line 2 large, rimmed cookie sheets with parchment paper and pre-heat the oven to 350°F. Separate egg whites from yolks. In a medium bowl, whisk together yolks, sugar and vanilla until well blended.
- Sift together flour and 1/2 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. Do not over-mix. 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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Love this biskvet!! Easiest thing to make and sooo good! Do you have any recommendations for making it gluten free??
I’m so glad you love it, Dasha! Unfortunately not, I don’t have much experience with GF baking and have not tested it here. I looked through the comments but I don’t see that any of my readers left any feedback about using gluten-free. If you experiment, please let us know how it turns out.
Hi. This look delicious. I am confused on why we need two cake sheets?
Hi Nazy, this recipe makes 2 cake rolls but you could divide it in half and make one if you prefer.
Oh ok. Thank you. Looks delicious I will cut the recipe on half then.
I have made this many times and love it! However I always get confused at one step. When you take the cake roll out of the over and take off the parchment paper, do you put new paper on opposite side of the roll to roll it back up? Or the same side that you took it off of?
Hi Abby, I lay it over the top of the cake (not the side that was touching the pan and parchment in the oven) and roll it back up
I used to be suggested this web site by way of my cousin. I’m now not
sure whether or not this submit is written by way of him as nobody
else understand such specified about my problem. You’re amazing!
Thanks!
Hi Natasha,
Would this frosting work for cupcakes?
Hi Jen, it’s just a little too soft for cupcakes. It would not work well for piping onto cupcakes.
Hi, was there a video for this recipe? thanks!
Hi, there is no video for this specific recipe.
Natasha, this recipe looks divine. Can you suggest the size of the sheet pan that you used in this recipe? There are so many sizes and I dont’ know which one to use. Thanks.
Hi Oksana, we have this posted in the recipe “2 rimmed cookie sheets (either 11×15 or 11×17 will work, but the cake will be a bit thinner with llx17).” Enjoy!
I made the Biskvit Raspberry Roulade and stored in the refrigerator until next day. I noticed a dark discoloring between the cream filling and the cake. Although the dessert was delicious, I was wondering what caused the discoloring???
Hi Terry, I don’t recall any discoloring – could you have possibly used a syrup or any other kind of berry that may have caused it?
Followed recipe and used frozen raspberries thawed on paper towel. I also noticed the dark discoloring on top on the cake. I had roll in refrigerator till serving. Not sure what caused the dark spotting. I did not use any syrup. I wanted to make this for Christmas gift, but now afraid of this happening again 🙁
That’s totally normal because the raspberries are juicy and rich in color and do that all the time….. they soaked/ moistened the roll that way!
what size baking sheet are you using in the pictures?
Hi Elena! We have this posted in the recipe “2 rimmed cookie sheets (either 11×15 or 11×17 will work, but the cake will be a bit thinner with llx17).” Enjoy!
I love this roulette recipe! It’s just mouth melting!!!! I made it twice already in the past 3 weeks! My husband and family love it!!! The only issue that I have making it is that when I roll it up the cream comes out and it ends up being not fully filled😏 does anyone have any advice on that or helpful tips?
Hi Yelena, I’m so glad you all love it! Here are some times that might help with the frosting: make sure you are using a thick sour cream such as Daisy brand and not the thinner Canadian or Russian style sour cream. Also, using more raspberries than what is called for might make the sauce a little thinner as the raspberries break up and release juice in the mixer. You might try refrigerating the cream for 30 minutes prior to adding it if it seems to soft.
Thank you for replying! The next time I made it, it worked out just perfect!!! Every time I make it it’s gone in seconds! People just love it and ask for it again and again! Amazing and super simple recipe but the results are just fabulous! This is now one of my on going desserts!!!! Thank you!
Sounds like you found a family favorite!
What’s the difference between this cake roll and all your other new rolls that are made easier all together like the sponge cake?
Is there a reason why one of the roll reciepes is baked at 410 and quicker?
Hi Sveta, I’ve been making them with the newer method (beat egg whites and yolks all together with sugar) since it is easier. This recipe still works but it is a little more effort (although not much, more like an extra bowl to wash ;)). I believe there is only 1 cake roll that is baked at 410 – the one that uses cake flour and has a finer crumb. My most recent blackberry cake roll might be the best example of using this sponge cake base with the method of beating the yolks and whites together. It is also baked at 350˚F and there is a handy video tutorial on it.
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!
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 🙂
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?
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.
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
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.
I froze one and took it out the day before to defrost. It came out perfect.
Thanks for sharing that with me!
I wanted to rate this recipe 5 Stars Plus !!
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
I would use approximately the same amount of strawberries. Just dice them and add to the frosting. Let me know how it turns out 😁.