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Raspberry Cream Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 90 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Cream Roll Cake is a light and elegant dessert featuring a tender sponge cake rolled with a luscious mascarpone cream filling and fresh raspberries. Perfect for special occasions, this airy roll cake combines a delicate vanilla-flavored sponge with a creamy, slightly sweet filling, topped with whipped cream, extra raspberries, and optional chocolate ganache for a delightful finishing touch.

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 paper to ensure the cake doesn’t stick.
  2. Beat egg yolks and sugar: In a bowl, beat the egg yolks with half the granulated sugar until the mixture is thick and pale, then add 1 teaspoon vanilla extract and mix well.
  3. Whip egg whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form, which gives the sponge its light texture.
  4. Fold batter together: Carefully fold the whipped egg whites into the yolk mixture. Sift together the flour, baking powder, and salt, then gently fold these dry ingredients into the batter until just combined, maintaining the airy texture.
  5. Bake the sponge: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes until the cake springs back when lightly touched, indicating it is cooked but still soft and pliable.
  6. Roll the cake to cool: Immediately turn the cake out onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up in the towel and allow it to cool completely to set its shape.
  7. Prepare the filling: Beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then fold it gently into the mascarpone mixture for a creamy filling.
  8. Assemble the roll: Unroll the cooled cake carefully. Spread the filling evenly over the cake’s surface, then sprinkle the fresh raspberries on top. Re-roll the cake firmly without the towel to encase the filling.
  9. Decorate and serve: Decorate the roll cake with whipped cream, fresh raspberries, and optionally drizzle chocolate ganache over the top. Finish with a light dusting of powdered sugar before serving.

Notes

  • Do not overbake the sponge cake; it should spring back gently when touched.
  • Roll the cake with the towel immediately after baking to prevent cracks.
  • Ensure mascarpone is softened to prevent lumps in the filling.
  • Use fresh, firm raspberries for the best texture and flavor.
  • The chocolate ganache is optional but adds a rich contrast to the light cream and fruit.

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