There is something truly magical about a well-made roll cake, and this Raspberry Cream Roll Cake Recipe captures that magic perfectly. It brings together a fluffy, tender sponge paired with a luscious mascarpone cream and bursts of fresh raspberry goodness. Whether you’re looking to impress guests or treat yourself, this delightful dessert is a celebration of fresh flavors and creamy textures wrapped up in an elegant swirl. Once you make it, I promise it will become one of your favorite go-to cakes for any special occasion or cozy afternoon tea.
Ingredients You’ll Need
This recipe is wonderfully simple yet thoughtfully composed, relying on a handful of pantry staples and fresh ingredients that each play a role in delivering that perfect balance of flavor, texture, and color. From the airy eggs to the rich mascarpone, every item is essential here.
- 4 large eggs, separated: Provide structure and volume to the cake for a soft and fluffy sponge.
- 3/4 cup granulated sugar: Sweetens and helps achieve a tender crumb.
- 1 teaspoon vanilla extract: Adds warm, aromatic flavor to both cake and filling.
- 3/4 cup all-purpose flour: The base that holds the sponge together, sifted for lightness.
- 1/2 teaspoon baking powder: Gives the cake a gentle rise without overpowering.
- 1/4 teaspoon salt: Enhances all the sweet flavors beautifully.
- 8 oz mascarpone cheese, softened: Creates a rich, creamy filling with a slight tang.
- 1 cup heavy whipping cream: Whipped to airy perfection to lighten the mascarpone filling.
- 1/2 cup powdered sugar: Sweetens the filling smoothly without grit.
- 2 cups fresh raspberries: The star fruit, offering freshness and a natural tart contrast.
- Whipped cream: For topping and added decoration.
- Fresh raspberries: For an extra pop of color and flavor garnish.
- Chocolate ganache (optional): A decadent addition if you want to add a bit of indulgence.
- Powdered sugar for dusting: Provides a delicate finishing touch.
How to Make Raspberry Cream Roll Cake Recipe
Step 1: Preparing the Pan and Cake Batter
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to make sure the cake doesn’t stick. This step is crucial for the smooth rolling later on. Next, in a bowl, beat the egg yolks with half the sugar until the mixture becomes thick, pale, and ribbons fall slowly from the whisk — that’s your sign the eggs are perfectly aerated. Stir in the vanilla extract to infuse the batter with subtle sweetness and warmth.
Step 2: Whipping Egg Whites and Combining
In a clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar, continuing to beat until stiff peaks develop. This is what will give your cake an amazing lightness and volume. Gently fold these whipped egg whites into your yolk mixture — gentle is key here to keep the air in. Then sift in the flour, baking powder, and salt to avoid any lumps and fold carefully until combined without deflating your batter.
Step 3: Baking and Rolling the Sponge
Spread the batter evenly in your prepared jelly roll pan, smoothing it to the edges. Bake for about 10 to 12 minutes, or until the cake springs back when lightly touched — no overbaking because a dry cake won’t roll well. While it’s still warm, carefully invert the cake onto a kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the cake up along with the towel. This step trains the cake to roll perfectly once it’s cooled, preventing cracks during assembly.
Step 4: Making the Cream Filling
For the filling, beat the softened mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until it holds soft peaks, then fold this gently into the mascarpone mixture. This combination creates a light, luscious filling that perfectly complements the tender cake and tart raspberries.
Step 5: Assembling the Roll Cake
Once the cake has completely cooled, gently unroll it and spread the mascarpone cream evenly over the surface. Scatter fresh raspberries generously across the filling — the burst of fresh fruit adds just the right amount of tang and texture. Carefully re-roll the cake without the towel this time to seal all those delicious layers inside.
Step 6: Decorating Your Raspberry Cream Roll Cake Recipe
Finish your masterpiece by adorning the roll cake with whipped cream, additional fresh raspberries, and a drizzle of chocolate ganache if you like a bit of richness. A light dusting of powdered sugar adds a pretty, delicate snow-kissed look. This final step makes the cake as stunning to look at as it is to eat.
How to Serve Raspberry Cream Roll Cake Recipe
Garnishes
A few extra fresh raspberries and a dollop of whipped cream on the plate bring a fresh and elegant touch. You might want to sprinkle on some edible flowers or a mint leaf for a pop of color and an extra layer of freshness.
Side Dishes
This Raspberry Cream Roll Cake Recipe pairs beautifully with a simple mixed berry salad or a scoop of vanilla ice cream for that cool, creamy contrast. A cup of strong coffee or lightly brewed tea complements the sweetness perfectly, making it an ideal pairing for a cozy afternoon.
Creative Ways to Present
If you want to wow your guests, slice the roll cake into generous spirals and stack them slightly on a serving plate for a rustic look. Alternatively, serve individual slices atop small puddles of raspberry coulis for a sophisticated restaurant-style presentation. You can even make mini roll cakes using a smaller pan for party-sized treats.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully for up to 3 days when wrapped tightly in plastic wrap and stored in the refrigerator. The flavors actually meld wonderfully with a bit of rest, so leftovers might taste even better the next day.
Freezing
To freeze, wrap the cake tightly in plastic wrap and then aluminum foil, placing it in an airtight container or freezer bag. It will keep well for up to 1 month. Thaw it overnight in the fridge and freshen the top with whipped cream and raspberries before serving.
Reheating
Since this is a delicate cream-filled cake, reheating is not recommended. Instead, bring it to room temperature before serving to restore that soft texture and maximum flavor.
FAQs
Can I use frozen raspberries for this Raspberry Cream Roll Cake Recipe?
While fresh raspberries are ideal for their texture and vibrancy, you can use frozen raspberries if necessary. Just be sure to thaw and drain them well to prevent the filling from becoming too watery.
What can I substitute for mascarpone cheese?
If mascarpone isn’t available, a mixture of cream cheese and heavy cream can work as a substitute, but the flavor and texture will be slightly less rich and smooth.
How do I prevent my roll cake from cracking?
Rolling the cake while it is still warm, using the kitchen towel, trains it to roll without breaking. Also, beating the eggs properly and folding gently into the flour mixture ensures a flexible sponge that rolls easily.
Can I make this Raspberry Cream Roll Cake Recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for best results. Just ensure it has a xanthan gum or similar binder to keep the sponge tender and airy.
How long can I prepare the cake in advance?
You can bake the sponge cake and make the filling up to a day ahead, keeping them refrigerated separately. Assemble the roll cake the day you plan to serve it for the freshest taste and texture.
Final Thoughts
This Raspberry Cream Roll Cake Recipe is such a crowd-pleaser — light, creamy, and bursting with fresh raspberry flavor. It’s one of those desserts that feels special, yet is straightforward enough to make whenever you want to brighten up your day. I can’t wait for you to try it and experience the joy of slicing into those beautiful spirals filled with luscious cream and tangy berries.
Print
Raspberry Cream Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes plus cooling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Cream Roll Cake features a light and airy sponge cake rolled with a creamy mascarpone and whipped cream filling, studded with fresh raspberries. Finished with whipped cream, additional berries, and an optional chocolate ganache, this elegant dessert is perfect for special occasions or a delightful treat any time.
Ingredients
For the 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
For the Filling:
- 8 oz mascarpone cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
For Decoration:
- Whipped cream
- Fresh raspberries
- Chocolate ganache (optional)
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the parchment to ensure the cake doesn’t stick.
- Beat Egg Yolks: In a clean bowl, beat the egg yolks with half of the granulated sugar until the mixture becomes thick and pale in color. Add 1 teaspoon of vanilla extract and mix to combine.
- Whip Egg Whites: In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form, giving the meringue shine and volume.
- Fold Batter: Gently fold the whipped egg whites into the yolk mixture to retain the airy texture. Sift in the flour, baking powder, and salt, then carefully fold everything together until just combined without deflating the batter.
- 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.
- Roll the Cake: Turn the baked cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper, then carefully roll the cake in the towel while still warm. Allow to cool completely in this rolled shape to prevent cracking.
- Prepare Filling: Beat mascarpone cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then fold the whipped cream gently into the mascarpone mixture to create a light and fluffy filling.
- Assemble the Roll: Unroll the cooled cake carefully. Spread the mascarpone cream filling evenly over the cake and sprinkle the fresh raspberries on top. Re-roll the cake gently but tightly without the towel this time.
- Decorate: Top the roll cake with whipped cream, fresh raspberries, and optional chocolate ganache. Dust lightly with powdered sugar for an elegant finish.
Notes
- Be sure to fold the egg whites gently to keep the batter airy and light for a perfect sponge cake texture.
- Rolling the cake while warm prevents cracking. Allow it to cool completely in the rolled state before adding the filling.
- Use fresh raspberries both inside and on top for the best flavor and presentation.
- Chocolate ganache is optional but adds a rich contrast to the light cream and raspberries.
- If you don’t have mascarpone, you can substitute with cream cheese softened and mixed with a little heavy cream to lighten it.
