Description
This Raspberry Cream Roll Cake is a light and elegant dessert featuring a delicate sponge cake rolled with a luscious mascarpone cream filling and fresh raspberries. The cake is baked in a jelly roll pan, then filled and rolled to create perfect slices bursting with creamy and fruity flavors, ideal for special occasions or a delightful afternoon treat.
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
- Prepare the pan and preheat oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease the parchment to prevent sticking.
- Beat egg yolks and sugar: In a medium bowl, beat the egg yolks with half of the granulated sugar until the mixture is thick, pale, and creamy. Stir in the vanilla extract for flavor.
- Beat egg whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form.
- Combine mixtures and dry ingredients: Carefully fold the beaten egg whites into the yolk mixture, ensuring to maintain the airiness. Sift in the flour, baking powder, and salt over the mixture, then gently fold until just combined without deflating.
- Bake the sponge cake: Pour and spread the batter evenly in the prepared jelly roll pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
- Roll the cake while warm: Immediately turn the hot cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up in the towel and allow it to cool completely to set its shape.
- Prepare the filling: In a mixing bowl, beat the softened mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy. Separately whip the heavy cream until stiff peaks form, then fold it gently into the mascarpone mixture.
- Assemble the cake: Carefully unroll the cooled cake and spread the mascarpone cream filling evenly over it. Scatter fresh raspberries over the filling, then re-roll the cake tightly without the towel to maintain its shape.
- Decorate and serve: Garnish the rolled cake with dollops of whipped cream, additional fresh raspberries, and drizzle with chocolate ganache if desired. Finish with a light dusting of powdered sugar for an elegant presentation.
Notes
- Be sure to roll the cake while still warm to prevent cracking.
- Use fresh, ripe raspberries for the best flavor and texture.
- If you prefer a less sweet filling, adjust the powdered sugar to taste.
- Chocolate ganache is optional but adds a rich contrast to the light cream and berries.
- Store the cake refrigerated and consume within 2-3 days for freshness.
