Home > Dessert > Cake > Biskvit Raspberry Roulade (Roulette) Cake

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 post may contain affiliate links. Read my disclosure policy.

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.

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.

Whisked egg whites in a mixing bowl

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.

A mixing bowl with a spatula and the batter for biskvit raspberry roulade

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.

Batter for biskvit raspberry roulade being separated into two baking pans lined with parchment paper

Two baking trays with biskbit raspberry roulade batter

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.

A cooked biskvit raspberry roulade

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.

A rolled sponge for a roulette cake

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).

Raspberry mixture spread on a sponge for the roulade cake

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.

A rolled biskvit raspberry roulade cake on a long, white tray

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.

Cream in a mixing bowl with biskvit raspberry roulette cake

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

4.85 from 32 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Ingredients 

Servings: 15 -20

Cake Ingredients:

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.
Course: Dessert
Cuisine: Russian
Keyword: raspberry roulade
Skill Level: Easy/Medium
Cost to Make: $
Natasha's Kitchen Cookbook

Final Final Picmonkey Hashtag banner

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.85 from 32 votes (11 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • 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

  • Susan
    August 23, 2015

    Can this be made ahead and frozen?

    Reply

    • Natasha
      natashaskitchen
      August 23, 2015

      The biskvit cake roll portion can be made ahead but I’ve never frozen it with cream inside. The cake layer can be rolled with parchment paper and then covered with plastic wrap before freezing it.

      Reply

    • Susan
      November 5, 2015

      Hi Natasha, OMG, could have eaten the frosting all by it’s self. So glad there was some leftover. I freezed 1/3 of a roll, couldn’t see wasting it if it didn’t work. I let it defrost in the refrigerator overnight and it came out perfect, just like I made it that day. This will make my holiday baking a little easier. Kept in the freezer for about 2 months. Couldn’t wait any longer. 🙂

      Reply

      • Natasha
        natashaskitchen
        November 5, 2015

        I love the idea of freezing the roulade. I’ve frozen sponge cake layers before but hadn’t thought to do it with the roulade. Brilliant! Thanks Susan 🙂

        Reply

  • Angelika
    June 30, 2015

    I made the frosting and it was very liquidy. I put it in the refrigerator. Is there any other way I can thicken it up?

    Reply

    • Natasha
      natashaskitchen
      June 30, 2015

      Angelika, did you use fresh or frozen strawberries? If using frozen; thaw in fridge then drain well on paper towels. Also, was the sour cream, thick American kind, or the liquidy Canadian type? Either one of these things could cause liquidy frosting. it should thicken up in the fridge.

      Reply

  • zhanna
    January 10, 2015

    hi natasha,
    when making the frosting, does the cool whip need to be defrosted (not frozen)?

    Reply

    • Natasha
      natashaskitchen
      January 10, 2015

      Yes, thank you for pointing that out. I updated the recipe to say that the cool whip should be thawed. Thanks again! 🙂

      Reply

  • Marina
    December 26, 2014

    I made this yesterday morning for the Christmas dinner. It was a big hit! I absolutely love the frosting! The only thing I did differently is I didn’t put all the frosting inside the cakes, I thought there was too much of it, but instead covered the cake rolls with the remaining frosting and with some remaining raspberries on top (I wasn’t fast enough rolling the cakes and one turned out pretty cracked so I wanted to cover it up). They turned out beautiful. Thanks for fantastic recipes, I always go to your blog if I want to find something to bake that everyone will really enjoy!

    Reply

    • Natasha
      natashaskitchen
      December 26, 2014

      I’m so happy you enjoyed the roulade! I’m sure it was beautiful with the frosting over the top and raspberries for decor. Yum!

      Reply

  • Lisa
    November 20, 2014

    Thank u Natasha for this rullet ! Made it few times already and everybody was amazed how good it is

    Reply

    • Natasha
      natashaskitchen
      November 20, 2014

      I’m so happy to hear that! Thanks Lisa 🙂

      Reply

  • Galina
    November 15, 2014

    What happens if you don’t mix the flour and baking powered before adding to the egg yolks?

    Reply

    • Natasha
      natashaskitchen
      November 15, 2014

      The baking powder should be well incorporated into the flour but it should still work out even if you missed that step. I’ve made biskvit cake without baking powder and it still worked out well 🙂

      Reply

  • olga
    February 23, 2014

    If I want to make just one roll do I just divide all the ingridents in half?

    Reply

    • Natasha
      natashaskitchen
      February 23, 2014

      Yes! Absolutely 🙂

      Reply

  • Maria
    January 4, 2014

    Made this tonight. I was waiting for the cakes’ tops to get golden but they never did and burned on the bottom after baking for 10 minutes; I had to scrape the burnt layers off with a knife to try to save them. I have gas ovens; I don’t know if that’s what caused it. Hubby still loved the final product. I really liked the raspberry filling. Next time I’ll take them out sooner or bake them at a lower temp.

    Reply

    • Natasha
      natashaskitchen
      January 5, 2014

      It kind of sounds like they were too low in the oven. You might put them 1 rack higher next time. Hope that helps!

      Reply

  • Lily
    October 11, 2013

    Looks very good! Will definatly try this one.

    Reply

    • Natasha
      natashaskitchen
      October 11, 2013

      I hope you love it. It’s such an easy and still fancy desert 🙂

      Reply

  • Margarita
    August 20, 2013

    Could you post a video of this recipie? maybe on youtube and just reply with the link

    Reply

    • Natasha
      natashaskitchen
      August 21, 2013

      I do need to do a biskvit cake video. Thanks for the tip!

      Reply

  • Inga
    August 20, 2013

    i tried to make this recipie yesterday, and looking at your pictures the dough was very stiff and ours was very liquidy ,,do you know what the problem could be?

    Reply

    • Natasha
      natashaskitchen
      August 21, 2013

      It sounds like you needed to beat the egg whites a little longer. Do your egg white mixture look the same as the photos?

      Reply

  • lidiya
    August 1, 2013

    Sorry. I just read the recipe again. My bad.

    Reply

  • lidiya
    August 1, 2013

    Hi,Natasha. Should I beat the eggs whites before I add the flour?

    Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      Hi Lidiya, yes 🙂 please see step #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.”

      Reply

  • Irina
    June 10, 2013

    hey, it would be nice if you wrote down the size of the pans for your recipes,but it was great.Thanks

    Reply

    • Natasha
      natashaskitchen
      June 10, 2013

      I always appreciate feedback. I updated the recipe and in the “things you will need” section, I added the dimensions of the pan. Thanks for the tip! 🙂

      Reply

  • Wendy
    June 3, 2013

    Thank you for sharing this cake! I made it for my husbands promotion party. Since it is so hot where we are I placed it in the freezer a few hours before serving and it made the cream firm enough so not to leak out of the cake.

    Reply

    • Natasha
      natashaskitchen
      June 3, 2013

      That’s actually a really good idea! Thanks for sharing!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.