Introduction

This Raspberry Cream Roll is a light and fluffy sponge cake filled with sweet raspberry jam and rich mascarpone cream. Perfect for a special occasion or an elegant dessert, it combines fresh berry flavor with smooth, decadent cream in every bite.

A slice of yellow sponge cake roll with a visible swirl of white cream and red jam inside sits on a white square plate. The cake slice is topped with fresh red raspberries, blueberries, and chopped strawberries, and a silver fork rests beside it on the plate. In the background, the whole roll cake dusted with powdered sugar is placed on a light blue plate, with some green mint leaves and more mixed berries around it. A white square bowl filled with cut strawberries and blueberries is seen further behind. The setting is on a soft pink cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
1 cup sugar
1/3 cup water
1 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Powdered sugar, as needed
1/4 cup seedless raspberry jam
1 tbsp Chambord (optional)
3/4 cup whipping cream
1/4 cup powdered sugar
4 ounces mascarpone
1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 375°F and line a 10″x15″x1″ baking tray with parchment paper. Spray the sides with non-stick spray.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Whip the eggs until thick and fluffy, about 3-5 minutes. Gradually beat in the sugar until combined. Add the water and vanilla extract at low speed until just incorporated.
Step 4: Add the flour mixture to the egg mixture and beat until combined and smooth. Pour the batter into the prepared pan and spread evenly with an offset spatula. Tap the pan lightly on the counter to remove large air bubbles.
Step 5: Bake for 15-16 minutes, until the center is set and the cake is golden.
Step 6: Remove the cake from the oven. Loosen edges with a sharp knife. While still warm (not hot), dust the top generously with sifted powdered sugar. Invert the cake onto a clean kitchen towel and carefully peel off the parchment at a sharp angle. Trim the cake edges.
Step 7: Starting at the short end, roll the cake tightly in the kitchen towel. Let it cool completely before filling.
Step 8: While the cake cools, whisk the raspberry jam until smooth. Stir in Chambord if using.
Step 9: Beat the whipping cream and powdered sugar until soft peaks form. Add mascarpone and vanilla extract, then beat until stiff peaks form.
Step 10: Carefully unroll the cooled cake. Spread the jam evenly over the surface, then dollop and spread the whipped cream mixture evenly over the jam.
Step 11: Roll the cake back up tightly, being careful not to squish the filling out. Trim the ends evenly. Dust the roll with sifted powdered sugar and transfer to a serving platter.
Step 12: Cut into thick slices and serve immediately with fresh macerated berries. If serving later, cover the ends and the entire cake with plastic wrap and keep chilled until ready to serve. Dust with powdered sugar before slicing.

Tips & Variations

Use Chambord for a subtle raspberry liqueur flavor, or omit for a non-alcoholic version.
Chill the whipped mascarpone cream before spreading for easier handling.
Try different fruit jams like strawberry or apricot for variety.
To make rolling easier, roll the cake while warm but allow it to cool fully before filling.

Storage

Store the cake roll covered tightly with plastic wrap in the refrigerator for up to 3 days. Keep it chilled until ready to serve. When reheating, it’s best served cold or at room temperature to maintain the cream texture. Avoid freezing, as the cream filling may not hold its texture well.

How to Serve

A light yellow Swiss roll cake slice with a soft, spongy texture is layered with a thick white cream swirled with a thin layer of red jam. The top center of the cake is decorated with fresh, glossy red raspberries, bright blue blueberries, and chopped red strawberries, creating a vibrant mix of colors. The cake sits on a square white plate with subtle ridges, over a pink cloth on a white marbled surface. A silver fork rests diagonally behind the cake on the plate. Around the plate, a few loose raspberries, blueberries, and one strawberry add a natural, fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can prepare the cake and filling separately, then assemble and roll the cake just before serving. The assembled roll can be refrigerated for up to 3 days.

What can I use instead of mascarpone?

You can substitute cream cheese for mascarpone, though the texture and flavor will be slightly different. Whipping cream alone can also work but will be less rich.

Raspberry Cream Roll Recipe

Print Recipe

★★★★★

5 from 81 reviews

This elegant Raspberry Cream Roll features a light and airy sponge cake rolled with a luscious combination of seedless raspberry jam and a creamy mascarpone whipped topping. Perfectly balanced between sweet and tart, this dessert is ideal for special occasions or a delightful afternoon treat.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 1 hour 15 minutes (including cooling and assembly)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

Cake

3 large eggs
1 cup sugar
1/3 cup water
1 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Powdered sugar, as needed for dusting

Filling

1/4 cup seedless raspberry jam
1 tbsp Chambord (optional)
3/4 cup whipping cream
1/4 cup powdered sugar
4 ounces mascarpone cheese
1 tsp vanilla extract

Instructions

Prepare the Cake Batter: Preheat your oven to 375°F and line a 10″x15″x1″ baking tray with parchment paper, spraying sides with non-stick spray. In a bowl, whisk together the flour, baking powder, and salt; set aside. In another bowl, whip the eggs until thick and fluffy, about 3-5 minutes. Gradually add sugar and continue beating until combined. Next, add water and vanilla extract at low speed until incorporated. Finally, fold in the flour mixture and beat until smooth.
Bake the Sponge Cake: Pour the batter into the prepared pan and spread evenly using an offset spatula. Tap the pan gently on the counter to remove large air bubbles. Bake for 15-16 minutes or until the cake is golden and the center is set.
Roll the Cake: Remove cake from oven and loosen edges with a sharp knife. While still warm (not hot), dust the top generously with powdered sugar. Invert the cake onto a clean kitchen towel and carefully peel off the parchment paper. Trim the edges for a clean look. Starting at the short end, roll the cake tightly in the towel. Let it cool completely rolled up to maintain shape.
Prepare the Filling: Whisk the seedless raspberry jam until smooth, stirring in Chambord if using. In a separate bowl, beat whipping cream with powdered sugar until soft peaks form. Add mascarpone and vanilla extract, continuing to beat until stiff peaks form.
Assemble the Roll: Unroll the cooled cake carefully and spread the jam mixture evenly over the surface. Dollop the whipped mascarpone cream over the jam and spread gently and evenly. Roll the cake back tightly without squeezing out the filling. Trim the ends evenly.
Finishing Touches and Serving: Dust the rolled cake generously with powdered sugar. Transfer to a serving platter and slice thickly. Serve immediately with fresh macerated berries or refrigerate covered tightly in plastic wrap until ready to serve. Before serving from chilled, dust again with powdered sugar.

Notes

Ensure the cake is warm, not hot, when rolling to prevent cracking.
Chambord is optional but adds a subtle raspberry liqueur flavor enhancing the jam.
Fresh macerated berries make a great accompaniment for serving.
For best texture, chill the cake well if not serving immediately, but allow it to come to near room temperature before slicing.

Keywords: Raspberry Cream Roll, Swiss Roll, Sponge Cake, Mascarpone, Dessert, Berry Dessert, Rolled Cake