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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Gently fold the whipped cream into the mascarpone mixture, creating a light, airy filling that will complement the delicate sponge cake.
- Unroll the cooled cake carefully, spreading the mascarpone cream evenly across the surface. Distribute fresh raspberries uniformly, ensuring consistent coverage.
- Re-roll the cake without the towel, positioning it seam-side down on an elegant serving platter. This method ensures a clean, professional presentation.
- Enhance the cake’s visual appeal by piping additional whipped cream along the top. Scatter fresh raspberries strategically for decorative contrast.
- 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