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
Scale
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.
