Fluffy Raspberry Cream Roll Cake Recipe: A Sweet Delight

Sweet memories dance through my raspberry cream roll cake, a delightful dessert that whispers of summer afternoons.

Delicate layers promise an elegant experience for anyone seeking culinary magic.

Soft sponge embraces creamy filling with gentle precision.

Baker’s delight emerges from simple ingredients blended with care.

Whipped cream and fresh raspberries create a symphony of textures that charm every palate.

Mastering this elegant treat requires patience and passion.

You’ll discover pure joy in each delectable slice.

Raspberry Roll Cake That’s Soft, Sweet, And Stunning

• Boost Baking Skills: Perfect for beginners wanting to level up their pastry techniques without feeling overwhelmed. This recipe teaches elegant rolling and filling methods that build confidence in the kitchen.
• Quick Weekend Delight: Requires only 30 minutes of active preparation time, making it an ideal dessert for busy families who want something special without spending hours cooking. Weekend baking becomes a fun, stress-free activity.
• Crowd-Pleasing Presentation: Transforms simple ingredients into an impressive dessert that looks professionally made. The beautiful swirl and fresh raspberries create a stunning visual that will wow guests at dinner parties, brunches, or summer gatherings. Each slice reveals a gorgeous spiral that looks complex but is surprisingly easy to achieve.
• Versatile Flavor Customization: Easily adaptable with different berries or flavor variations. Swap raspberries for strawberries, add a hint of lemon zest, or experiment with chocolate ganache to make the recipe uniquely yours. Flexibility means you can match the dessert to any occasion or personal taste preference.

Raspberry Cream Roll Cake Complete Ingredient List

• Eggs: Key structure and leavening agent for sponge cake, choose fresh large eggs at room temperature.
• Sugar: Provides sweetness and helps create light cake texture, granulated white sugar works best.
• Vanilla Extract: Adds warm flavor depth, pure vanilla extract recommended over imitation.
• All-Purpose Flour: Foundation of cake's structure, sift to remove lumps and ensure smooth batter.
• Baking Powder: Provides additional rise and lightness, check expiration date for maximum effectiveness.
• Salt: Enhances overall flavor balance, use fine table salt.

• Mascarpone Cheese: Creamy base for filling, Italian-style soft cheese with rich texture.
• Powdered Sugar: Sweetens and helps stabilize filling, use fresh and sifted.
• Heavy Cream: Creates light and fluffy texture, choose high-fat content cream.

• Fresh Raspberries: Provides bright flavor and color, select ripe and firm berries.
• Chocolate Ganache: Optional rich topping, dark or semi-sweet chocolate recommended.
• Additional Powdered Sugar: Final decorative touch for finishing the cake.

Raspberry Roll Cake Instructions with Whipped Filling

Step 1: Fire Up The Oven

Crank your oven to a toasty 350°F.

Grab a jelly roll pan and line it with parchment paper, giving it a light spray of cooking oil to prevent sticking.

Step 2: Create The Magical Sponge Base

• Egg yolks
• Sugar
• Vanilla extract
• Egg whites

Beat egg yolks with half the sugar until they transform into a thick, pale dream.

Whip those egg whites separately until they form soft, fluffy peaks.

Gently fold everything together, sifting in flour, baking powder, and a pinch of salt.

Spread this cloud-like batter evenly in the pan.

Bake for 10-12 minutes until the cake bounces back when touched.

Flip the cake onto a sugar-dusted kitchen towel, peel off the paper, and roll it up gently.

Let it cool completely.

Step 3: Craft The Luscious Filling

• Mascarpone cheese
• Powdered sugar
• Vanilla extract
• Heavy cream

Whip the mascarpone with sugar and vanilla until silky smooth.

In another bowl, beat the heavy cream until it forms stiff peaks.

Fold the cream into the mascarpone mixture with love and care.

Step 4: Build Your Masterpiece

Unroll the cooled cake and spread the creamy filling from edge to edge.

Scatter fresh raspberries across the surface like delicious jewels.

Carefully roll the cake back up, leaving the towel behind.

Place it seam-side down on your serving plate.

Step 5: Add The Finishing Touches

Pipe swirls of whipped cream along the top of the cake.

Dot with fresh raspberries for extra pop.

If you’re feeling indulgent, drizzle with chocolate ganache.

Dust the entire creation with a soft snow of powdered sugar.

Slice, serve, and watch everyone swoon over your incredible raspberry cream roll cake!

Rolling Tips for a Smooth Raspberry Cream Cake

• Roll the warm cake in a powdered sugar-dusted towel immediately after baking to help prevent cracking and make rolling easier.
• Chill your mixing bowl and whisk beforehand to help heavy cream whip faster and achieve stiffer peaks more effectively.
• Fold egg whites and flour into the yolk mixture using a light, sweeping motion to maintain the cake's airy texture and prevent deflating the batter.
• Pat raspberries dry before adding to the filling to prevent excess liquid from making the cake soggy and compromising its delicate structure.
• Refrigerate the rolled cake for 30 minutes before serving to help it set and allow for cleaner, more precise slicing of the delicate dessert.

Store Raspberry Cream Roll Cake

• Store the raspberry cream roll cake in an airtight container, wrapped tightly with plastic wrap, for up to 3 days in the refrigerator. Keep the cake chilled to maintain its creamy texture and prevent bacterial growth.
• Wrap the cake securely in plastic wrap and aluminum foil, then freeze for up to 1 month. Place in a freezer-safe container to protect its delicate structure.
• Remove the cake from the freezer and let it defrost in the refrigerator overnight. This gradual thawing helps preserve the cake's moisture and prevents texture changes.
• Serve the cake chilled or at room temperature. Avoid microwaving, as it can make the cake soggy and ruin the delicate whipped cream filling. Let the cake sit at room temperature for 15-20 minutes before serving to enhance its flavors.

Drinks to Pair with Raspberry Cream Roll Cake

• Complementary Wine Selection: Choose a crisp, light-bodied Rosé or Moscato that enhances the cake's delicate raspberry and cream flavors, balancing the sweetness with refreshing acidity.
• Elevate Coffee Experience: Serve alongside a smooth cappuccino or latte with subtle vanilla notes, creating a harmonious blend between the cake's creamy texture and warm beverage.
• Dessert Companion Delight: Match with a scoop of vanilla bean gelato or white chocolate mousse, which amplifies the raspberry cream's richness while providing an additional layer of smooth, elegant indulgence.
• Sparkling Beverage Magic: Select a chilled prosecco or sparkling elderflower cocktail to cut through the cake's richness, adding a playful effervescence that complements the dessert's delicate structure.

Filling Swaps for Cream Roll Cake

• Gluten-Free Raspberry Roll Cake: Replace wheat flour with almond flour or gluten-free flour blend for a celiac-friendly version that maintains the cake's delicate texture.
• Vegan Berry Cream Roll: Substitute eggs with aquafaba, use coconut cream instead of mascarpone, and swap heavy cream with whipped coconut cream for a plant-based alternative.
• Low-Sugar Berry Delight: Replace sugar with monk fruit sweetener or stevia, and use fresh berries for natural sweetness while reducing overall calorie content.
• Dairy-Free Raspberry Roll: Use cashew cream cheese instead of mascarpone, coconut whipped cream in place of heavy cream, creating a rich and creamy lactose-free dessert option.

FAQs

• What makes this cake different from a regular Swiss roll?

This Raspberry Cream Roll Cake uses mascarpone cheese in the filling, which gives it a richer, creamier texture compared to traditional Swiss rolls. The addition of fresh raspberries also adds a burst of fruity flavor and vibrant color.

• Do I need any special equipment to make this cake?

You’ll need a jelly roll pan, electric mixer, and a clean kitchen towel. These are common kitchen tools that most home bakers already have. The key is to have the right size pan and a towel for rolling the cake.

• Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Keep it refrigerated and add the final dusting of powdered sugar just before serving. The cake actually tastes better after the flavors have had time to meld together.

• How do I prevent my cake from cracking when rolling?

The secret is to roll the cake while it’s still warm and using a towel dusted with powdered sugar. This helps the cake stay moist and flexible, reducing the chance of cracking. Be gentle and roll from the short end for best results.

Raspberry Cream Roll Cake Recipe

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4.7 from 33 reviews

• Total Time: 42 minutes
• Yield: 8 1x

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Description

Sweet raspberry cream roll cake unfurls delicate layers of heavenly dessert perfection. Silky cream and tangy raspberries dance together, creating a light, elegant treat sure to delight you with each delectable bite.

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Ingredients

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Main Ingredients:

• 4 large eggs
• 3/4 cup (177 ml) granulated sugar
• 3/4 cup (94 g) all-purpose flour
• 2 cups fresh raspberries
• 8 ounces (226 g) mascarpone cheese
• 1 cup (240 ml) heavy whipping cream

Secondary Ingredients:

• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (60 g) powdered sugar

Decoration Ingredients:

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

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Instructions

1. Prepare the baking surface by lining a 10×15-inch jelly roll pan with parchment paper, ensuring complete coverage and light greasing. Set the oven temperature to 350°F (175°C) for optimal baking conditions.
2. Craft the delicate sponge cake base by separating egg whites and yolks into distinct mixing bowls. Whip egg yolks with partial sugar until the mixture transforms into a pale, voluminous cream. Incorporate vanilla extract for enhanced flavor depth.
3. Simultaneously, whisk egg whites to soft peak consistency, gradually introducing remaining sugar until stiff, glossy peaks form. Delicately fold the egg white mixture into the yolk base, maintaining maximum air incorporation.
4. Sift flour, baking powder, and salt over the combined mixture, gently folding to create a uniform batter without deflating the delicate texture. Spread the mixture evenly across the prepared pan, creating a thin, consistent layer.
5. Bake the sponge cake for 10-12 minutes, monitoring until the surface springs back when lightly touched. Immediately transfer the hot cake onto a powdered sugar-dusted kitchen towel, carefully removing the parchment paper.
6. Roll the warm cake within the towel from the short end, allowing it to cool completely while maintaining its cylindrical shape. This technique prevents cracking and ensures flexibility.
7. Prepare the luxurious filling by whipping mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip heavy cream to stiff peak consistency.
8. Gently fold the whipped cream into the mascarpone mixture, creating a light, airy filling that will complement the delicate sponge cake.
9. Unroll the cooled cake carefully, spreading the mascarpone cream evenly across the surface. Distribute fresh raspberries uniformly, ensuring consistent coverage.
10. Re-roll the cake without the towel, positioning it seam-side down on an elegant serving platter. This method ensures a clean, professional presentation.
11. Enhance the cake’s visual appeal by piping additional whipped cream along the top. Scatter fresh raspberries strategically for decorative contrast.
12. Optional finishing touches include drizzling chocolate ganache for extra indulgence and dusting with a light veil of powdered sugar moments before serving.

Notes

• Ensure eggs are at room temperature for better volume and smoother cake texture when beating.
• Use a light hand when folding ingredients to maintain the airiness of the sponge cake and prevent deflating the batter.
• Test cake doneness by gently pressing the surface – it should spring back immediately without leaving an indentation.
• Roll the warm cake in a towel while still hot to prevent cracking and help it maintain a flexible shape for filling later.
• Keep mascarpone and cream cold until ready to whip for maximum volume and stability.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 100 mg