Raspberry Cream Roll Cake Recipe

There is nothing quite as delightful and adorable as a Raspberry Cream Roll Cake Recipe when you want to impress guests or treat yourself to something that tastes as wonderful as it looks. This cake brings together a light, fluffy sponge rolled delicately around a luscious mascarpone cream filling bursting with the bright, tangy flavor of fresh raspberries. It’s a dreamy combination of soft textures and vibrant colors that makes every bite an absolute celebration. Whether you’re making it for a special occasion or a weekend indulgence, the charm of this Raspberry Cream Roll Cake Recipe lies in its elegance and joy it delivers on the palate.

Ingredients You’ll Need

Gathering simple yet essential ingredients sets the foundation for the perfect Raspberry Cream Roll Cake Recipe. Each item plays a key role in creating the light sponge, the creamy filling, and the fresh fruity burst that make this dessert unforgettable.

• 4 large eggs, separated: The eggs create the fluffy sponge and help the cake rise beautifully.
• 3/4 cup granulated sugar: Sweetens the sponge and helps achieve a tender texture.
• 1 teaspoon vanilla extract: Adds that warm, inviting background flavor.
• 3/4 cup all-purpose flour: The main structure component of the sponge cake.
• 1/2 teaspoon baking powder: Gives the cake a gentle lift for optimal fluffiness.
• 1/4 teaspoon salt: Balances the sweetness and enhances overall flavor.
• 8 oz mascarpone cheese, softened: The silky richness at the core of the creamy filling.
• 1 cup heavy whipping cream: Whipped to tender peaks and folded into the mascarpone for lightness.
• 1/2 cup powdered sugar: Sweetens and stabilizes the whipped cream filling.
• 1 teaspoon vanilla extract: Brightens the mascarpone cream filling.
• 2 cups fresh raspberries: Provide that burst of freshness and natural tartness.
• Whipped cream: For decorating and adding an extra creaminess on top.
• Fresh raspberries: Garnish to enhance both taste and appearance.
• Chocolate ganache (optional): Adds a rich, decadent touch for chocolate lovers.
• Powdered sugar for dusting: Finishing touch that makes the cake look bakery-perfect.

How to Make Raspberry Cream Roll Cake Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Begin 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 ensure the sponge will release easily once baked. This preparation sets you up perfectly for a smooth baking process.

Step 2: Whisk Egg Yolks and Sugar

In a mixing bowl, vigorously beat the egg yolks with half of the granulated sugar until the mixture becomes thick, pale, and smooth. Stir in the vanilla extract. This step ensures your sponge will have a tender crumb and a lovely color.

Step 3: Beat Egg Whites to Stiff Peaks

In a separate clean bowl, whip the egg whites until soft peaks form. Gradually incorporate the remaining sugar, then continue beating until the whites become glossy and hold stiff peaks. This aeration adds incredible lightness to your cake.

Step 4: Combine Ingredients Gently

Carefully fold the whipped egg whites into the yolk mixture, keeping the airiness intact. Then sift in the flour, baking powder, and salt, folding everything together gently but thoroughly. This delicate mixing technique prevents the batter from deflating, which is crucial for a spongy cake.

Step 5: Bake the Sponge

Spread the batter evenly in your prepared jelly roll pan. Bake for approximately 10-12 minutes, or until the cake springs back when lightly touched. This quick baking time keeps the sponge soft and pliable—perfect for rolling.

Step 6: Roll the Cake While Warm

Right after removing the cake from the oven, turn it out onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel. This helps it hold its shape and prevents cracking when you fill it later. Let it cool completely before unrolling.

Step 7: Prepare the Mascarpone Cream Filling

Beat together the softened mascarpone cheese, powdered sugar, and vanilla extract until you achieve a smooth mixture. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the mascarpone blend. This creates a light, luscious filling that complements the sponge perfectly.

Step 8: Assemble the Roll Cake

Unroll the cooled sponge gently, spread the mascarpone cream evenly over the surface, and scatter fresh raspberries on top. Carefully re-roll the cake without the towel, making sure the filling stays in place and the roll is tight but not squished.

Step 9: Decorate Your Raspberry Cream Roll Cake Recipe

Finish your masterpiece by decorating with whipped cream, fresh raspberries, and optionally, a drizzle of glossy chocolate ganache. A final dusting of powdered sugar brings that elegant bakery look and adds a touch of sweetness.

How to Serve Raspberry Cream Roll Cake Recipe

Garnishes

When serving this Raspberry Cream Roll Cake Recipe, garnishes can elevate the experience. Fresh raspberries scattered on top and a generous swirl of whipped cream make each slice picture-perfect. A light dusting of powdered sugar adds a delicate sweetness and charm that invites everyone to dig in.

Side Dishes

This cake shines on its own but can be wonderfully accompanied by a scoop of vanilla ice cream or a refreshing fruit salad. A cup of freshly brewed coffee or a delicate tea can also beautifully balance the sweetness and creamy texture of the cake, making your dessert moment truly special.

Creative Ways to Present

To wow your guests, slice the cake into even portions and place each on a decorative plate, garnished individually with raspberries and a drizzle of chocolate ganache. For a rustic yet elegant vibe, display the whole roll on a wooden board surrounded by fresh berries and edible flowers. Presentation is your playground with this delightfully photogenic roll cake!

Make Ahead and Storage

Storing Leftovers

After enjoying your Raspberry Cream Roll Cake Recipe, wrap any leftovers tightly in plastic wrap and keep them refrigerated. Properly stored, the cake stays fresh for up to 3 days, allowing you to savor mellowed flavors and maintain the creamy texture.

Freezing

If you want to keep the cake longer, freezing is an option. Wrap the roll cake securely in plastic wrap and foil to protect it from freezer burn, then freeze for up to one month. When ready, thaw overnight in the refrigerator for the best texture and taste.

Reheating

This cake is best enjoyed chilled, so reheating is not recommended as it may affect the creamy filling and delicate texture. Simply remove from the fridge and allow it to sit at room temperature for 10-15 minutes before serving to let the flavors fully shine.

FAQs

Can I use frozen raspberries for the Raspberry Cream Roll Cake Recipe?

While fresh raspberries are preferred for their vibrant flavor and texture, you can use frozen raspberries if fresh ones aren’t available. Just make sure to thaw and drain them well to avoid excess moisture that could soggy the cake.

Is mascarpone cheese necessary, or can I substitute it?

Mascarpone gives the filling its signature creamy richness, but you can substitute it with cream cheese softened with a bit of heavy cream to mimic the texture, though the flavor will be slightly tangier.

How do I prevent the cake from cracking when rolling?

Rolling the sponge cake immediately while still warm and using a kitchen towel dusted with powdered sugar helps keep it pliable, preventing cracks. If it cools completely before rolling, it might break.

Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour with your favorite gluten-free baking flour blend to accommodate dietary needs while still enjoying the delicious essence of the Raspberry Cream Roll Cake Recipe.

What is the best way to serve leftovers?

Leftover slices are delicious on their own or served with a dollop of fresh whipped cream or a few extra raspberries for a quick and fantastic treat the next day.

Final Thoughts

Isn’t this Raspberry Cream Roll Cake Recipe simply wonderful? It’s one of those desserts that makes you feel like a pro baker with little effort but huge rewards. The light sponge, rich mascarpone cream, and tangy raspberries come together in a way that’s just irresistible. I hope you’ll dive into making this cake soon and enjoy every luscious bite as much as I do.

Print