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Raspberry Cream Roll Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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