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Raspberry Cream Roll Cake Recipe

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  • Author: admin
  • 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 delightful Raspberry Cream Roll Cake features a light and airy sponge rolled with a smooth mascarpone and whipped cream filling, studded with fresh raspberries for a burst of fruity freshness. Perfect for special occasions or a decadent dessert treat, this elegant roll cake combines delicate textures and vibrant flavors, finished with optional chocolate ganache and a dusting of powdered sugar for a stunning presentation.

Ingredients

Scale

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: 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 prevent sticking.
  2. Beat Egg Yolks: In a bowl, beat the egg yolks with half of the granulated sugar until the mixture becomes thick and pale. Stir in the vanilla extract for flavor.
  3. Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and continue to beat until stiff peaks form, ensuring a light and airy sponge.
  4. Combine Mixtures and Dry Ingredients: Gently fold the whipped egg whites into the egg yolk mixture to maintain airiness. Sift in the flour, baking powder, and salt, then fold carefully until just combined without deflating.
  5. Bake the Sponge: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched, indicating it is fully baked.
  6. Roll the Cake: Immediately turn the hot cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Allow it to cool completely to set its shape.
  7. Prepare the Filling: Beat the mascarpone cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the mascarpone mixture to create a light, creamy filling.
  8. Fill and Roll the Cake: Carefully unroll the cooled cake. Spread the mascarpone cream filling evenly over the surface and sprinkle with fresh raspberries. Re-roll the cake without the towel to maintain its shape.
  9. Decorate and Serve: Garnish the roll cake with whipped cream, extra fresh raspberries, and drizzle with chocolate ganache if desired. Finish with a dusting of powdered sugar for an elegant look. Slice and serve chilled or at room temperature.

Notes

  • Ensure the egg whites are beaten to stiff peaks for a light and fluffy sponge.
  • Rolling the cake while warm helps prevent cracking.
  • Use fresh, ripe raspberries for the best flavor and moisture contrast.
  • The chocolate ganache is optional but adds a rich depth to the dessert.
  • Chill the cake after assembling for an hour before serving to set the filling.

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