Description
A light and fluffy Raspberry Cream Roll Cake featuring a delicate sponge cake rolled with sweetened whipped cream and fresh raspberries. This classic European-inspired dessert is perfect for any occasion, combining a tender cake texture with a fresh and creamy filling.
Ingredients
Scale
Cake
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting towel)
Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
For Garnish
- Additional powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the parchment to prevent sticking.
- Make the Batter: In a large bowl, beat the eggs with an electric mixer on high speed for 3–4 minutes until thick and pale. Gradually add granulated sugar and vanilla extract, beating until smooth and combined. In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Dry and Wet Ingredients: Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter. Spread the batter evenly into the prepared pan.
- Bake the Cake: Bake for 10–12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll the Cake: While the cake bakes, place a clean kitchen towel on a flat surface and sprinkle it evenly with powdered sugar. Immediately invert the hot cake onto the towel, peel off the parchment paper, and roll the cake up in the towel starting from the short end. This step prevents cracking. Let the rolled cake cool completely.
- Prepare the Filling: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the fresh raspberries, taking care not to crush them.
- Assemble the Roll: Carefully unroll the cooled cake and spread the raspberry cream filling evenly inside. Re-roll the cake without the towel, placing it seam side down on a serving platter.
- Serve: Dust the cake with additional powdered sugar before slicing and serving. Optionally, garnish with fresh berries or a drizzle of melted white chocolate for extra flair.
Notes
- Make sure to roll the cake while it’s still warm to prevent cracking.
- You can substitute strawberries or blueberries for the raspberries depending on preference or availability.
- For extra decoration, drizzle the roll with melted white chocolate or garnish with fresh berries.
- Use room temperature eggs for optimal volume in the sponge cake.
- Ensure the cake is fully cooled before spreading the filling to avoid melting the cream.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
