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Raspberry Cream Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 63 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Cream Roll Cake is a light and airy sponge cake rolled with a luscious mascarpone cream filling and fresh raspberries. Perfectly balanced between sweet and tart, it makes an elegant dessert for any occasion. The cake is baked in a jelly roll pan, then carefully rolled with a creamy filling and fresh fruit, creating a beautiful and delicious treat.

Ingredients

Cake:

  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Filling:

  • 8 oz mascarpone cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries

Decoration:

  • Whipped cream
  • Fresh raspberries
  • Chocolate ganache (optional)
  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the parchment to ensure the cake won’t stick.
  2. Beat Egg Yolks: In a medium bowl, beat the egg yolks with half of the granulated sugar until the mixture becomes thick and pale in color. Stir in the vanilla extract to infuse flavor.
  3. Beat Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form, creating a stable meringue.
  4. Fold Ingredients: Gently fold the beaten egg whites into the egg yolk mixture to maintain airiness. Sift together the flour, baking powder, and salt, then gently fold the dry ingredients into the combined eggs until just incorporated.
  5. Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10-12 minutes or until the cake springs back when lightly touched, indicating it is done.
  6. Roll Cake While Warm: Once baked, immediately turn the cake out onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely in this rolled shape to set the form.
  7. Prepare Filling: In a bowl, beat the mascarpone cheese with the powdered sugar and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form, then fold it gently into the mascarpone mixture to create a light, creamy filling.
  8. Assemble Cake: Unroll the cooled cake gently. Spread the mascarpone cream filling evenly over the surface. Sprinkle fresh raspberries evenly over the filling. Carefully re-roll the cake without the towel to maintain the shape.
  9. Decorate and Serve: Decorate the rolled cake with whipped cream, additional fresh raspberries, and chocolate ganache if using. Finish with a dusting of powdered sugar for an elegant presentation. Slice and serve.

Notes

  • For best results, make sure to cool the cake completely before unrolling and filling to prevent filling from melting.
  • If you don’t have mascarpone, cream cheese can be used as a substitute but will alter the flavor slightly.
  • Fresh raspberries can be replaced with other fresh berries like strawberries or blueberries based on preference.
  • Chocolate ganache is optional but adds a rich flavor contrast.
  • Use a clean towel dusted with powdered sugar to prevent sticking while rolling the cake.

Find it online: https://slsrecipes.com/raspberry-cream-roll-cake-recipe-2/