Preparation Method
- Make the raspberry coulis: In a small saucepan over medium heat, combine raspberries, granulated sugar, 1 tablespoon (15 milliliters) water, and salt. Bring to a boil and simmer until the raspberries are soft and the sugar is dissolved, about 5 minutes. Using a blender, puree the raspberry mixture until smooth.
- With a food mill or fine-mesh sieve, press the puree into a bowl until only the seeds remain in the sieve; discard the seeds. In a small bowl, whisk together cornstarch, 2 teaspoons (10 milliliters) water, and lemon juice, and add to the puree. Return the puree mixture to the saucepan and cook over medium-high heat until the mixture boils, stirring constantly. Reduce the heat to medium and cook until thickened, 1–2 minutes, stirring constantly. Transfer to a bowl and let cool slightly. Refrigerate until chilled, at least 2 hours or overnight.
- Preheat the oven to 350°F (180°C) with a rack set in the middle position. Spray a 15-by-10-by-1-inch (38-by-25-by-3-centimeter) jelly roll pan with nonstick cooking spray and line the bottom with parchment paper. Set aside.
- Make the sponge cake: In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat eggs, granulated sugar, and vanilla extract on medium-high (7–8) speed for 4–5 minutes. Add oil and beat for 1 minute. Reduce the speed to medium-low (3–4) and slowly add the flour mixture. Scrape down the bowl and beat until blended, about 30 seconds.
- Pour the batter into the prepared pan and spread evenly to the corners of the pan. Bake until just golden and the top springs back when lightly touched, 12–14 minutes. Immediately loosen the cake from the edges of the pan. Generously dust the cake with confectioners’ sugar. Cover the cake with a tea towel and a wire rack. Gently flip the pan and cake over. Remove the cake from the pan. Use the tea towel to slide the cake from the rack. Carefully remove the parchment paper. Trim away any stiff edges, if necessary. Generously dust the cake again with confectioners’ sugar. While still hot, starting from a narrow end, carefully roll the cake and towel together. Let cool completely on a wire rack.
- Make the whipped cream: In the mixing bowl of the stand mixer fitted with the whisk attachment, beat whipping cream, confectioners’ sugar, and vanilla extract on high (9–10) speed until stiff peaks form, 1–2 minutes. Set aside.
- To assemble the Swiss roll, gently unroll the sponge cake as flat as possible. Using a spatula, evenly spread a layer of raspberry coulis over the cake, leaving a ½-inch (1-centimeter) border. Reserve any remaining coulis for garnishing the plates. Spread a layer of whipped cream evenly over the coulis layer. Reserve any remaining whipped cream for garnishing the plates. Starting from a narrow end, gently roll the Swiss roll as tightly as possible and place it seam side down on a serving platter. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with confectioners’ sugar, slice, and serve with fresh raspberries and the remaining coulis and whipped cream, if desired.
Pro Tip
Be sure to roll the cake for the first time when it is still warm so that it can cool into the roll shape. If you do not have a tea towel for rolling, you may also use parchment paper.
