If you are looking for a delightful dessert that’s light, creamy, and bursting with fruity freshness, this Raspberry Cream Roll Cake Recipe is a must-try. Picture a soft, fluffy sponge baked to golden perfection, generously filled with a luscious mascarpone and whipped cream mixture adorned with juicy fresh raspberries. Each bite melts in your mouth with a perfect balance of sweet, tangy, and creamy flavors—making it an irresistible centerpiece for any gathering or a special treat just because.
Ingredients You’ll Need
This Raspberry Cream Roll Cake Recipe uses simple, classic ingredients that work beautifully together to create a show-stopping dessert. The eggs provide the airy sponge base, while mascarpone and heavy cream create a rich, velvety filling that complements the tartness of fresh raspberries.
- 4 large eggs, separated: Essential for creating a light and airy cake texture by whipping the whites and yolks separately.
- 3/4 cup granulated sugar: Divided to sweeten and stabilize the egg mixture for the perfect golden cake.
- 1 teaspoon vanilla extract: Adds warm, aromatic depth to both cake and filling.
- 3/4 cup all-purpose flour: Gives the cake its tender, delicate crumb without weighing it down.
- 1/2 teaspoon baking powder: Helps the cake rise just right for a soft sponge.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 8 oz mascarpone cheese, softened: Creates a rich, creamy filling that’s smooth and slightly tangy.
- 1 cup heavy whipping cream: Whipped to fluffy perfection and folded into the mascarpone for a light texture.
- 1/2 cup powdered sugar: Sweetens the filling delicately without grittiness.
- 2 cups fresh raspberries: Juicy bursts of tartness that make this dessert truly special.
- Whipped cream: For decorating and adding an extra layer of silky goodness.
- Fresh raspberries: Garnish to enhance appearance and freshness.
- Chocolate ganache (optional): Adds a luxurious, rich contrast if you want to elevate the presentation.
- Powdered sugar for dusting: The final, elegant touch for a delicate sweetness and visual appeal.
How to Make Raspberry Cream Roll Cake Recipe
Step 1: Prepare the Sponge Base
Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing the surface. This step ensures your cake slides out easily after baking, preserving its soft texture.
Step 2: Beat the Egg Yolks and Sugar
In a mixing bowl, beat the egg yolks with half of the sugar until the mixture is thick, pale, and creamy. Add vanilla extract here to infuse the batter with a subtle sweet aroma that will carry throughout the cake.
Step 3: Whip the Egg Whites
In a separate bowl, whip the egg whites until they form soft peaks. Gradually add the remaining sugar and continue beating until stiff peaks form. This airy mixture will give the sponge its gorgeous lightness.
Step 4: Combine and Fold Ingredients
Gently fold the whipped egg whites into the yolk mixture with care, preserving as much air as possible. Then sift the flour, baking powder, and salt over the mixture and fold again until smooth and combined—this step ensures a tender, springy texture that’s not dense at all.
Step 5: Bake the Cake
Pour the batter evenly into the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched. Avoid overbaking to keep it soft and pliable for rolling.
Step 6: Roll the Cake
Turn the cake out onto a kitchen towel generously dusted with powdered sugar, carefully peel off the parchment, and roll the cake up inside the towel. This trains the sponge to hold its rolled shape without cracking. Let it cool completely before unrolling.
Step 7: Prepare the Filling
Beat the softened mascarpone with powdered sugar and vanilla extract until smooth and creamy. In another bowl, whip the heavy cream until soft peaks form, then fold it gently into the mascarpone mixture—this makes a wonderfully light and delicious filling.
Step 8: Assemble the Roll
Unroll your cooled cake carefully and spread the mascarpone filling evenly over the surface. Scatter fresh raspberries across the filling, then re-roll the cake tightly without the towel to keep its beautiful spiral shape.
Step 9: Decorate Your Raspberry Cream Roll Cake Recipe
Finish with a generous swirl of whipped cream, fresh raspberries for pop and color, and if you feel indulgent, drizzle some chocolate ganache over the top. Dust with powdered sugar for a final touch that looks as good as it tastes.
How to Serve Raspberry Cream Roll Cake Recipe
Garnishes
Fresh raspberries and delicate swirls of whipped cream not only add vibrant color but also enhance the creamy, fruity flavors inside. A light dusting of powdered sugar brings a lovely elegance that transforms this everyday cake into a festive treat.
Side Dishes
This cake pairs beautifully with a cup of freshly brewed coffee or a light, floral tea to complement its fruity notes. For celebratory occasions, serving alongside a glass of sparkling rosé or a sweet dessert wine adds a sophisticated flair.
Creative Ways to Present
Try slicing the roll cake and placing each piece on individual decorative plates with a small dollop of raspberry coulis or a drizzle of chocolate ganache. Adding edible flowers or fresh mint leaves enhances the visual appeal and offers a fresh contrast that guests will adore.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Raspberry Cream Roll Cake Recipe tightly in plastic wrap and refrigerate. It will stay fresh for up to 3 days, allowing the flavors to meld even more deliciously over time.
Freezing
For longer storage, slice and individually wrap pieces of the roll cake, then store them in an airtight container in the freezer. Defrost overnight in the refrigerator before serving, and your dessert will taste just like fresh.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. If you prefer it closer to room temperature, allow it to sit out for 15-20 minutes before serving to soften the cream filling slightly.
FAQs
Can I substitute the mascarpone cheese?
Yes, you can use cream cheese as a substitute, but mascarpone provides a more delicate and creamy texture. If using cream cheese, choose full-fat and soften it well to mimic mascarpone’s smoothness.
What if I don’t have fresh raspberries?
Frozen raspberries can work in a pinch but thaw and drain them well to avoid soggy filling. Alternatively, other fresh berries like strawberries or blueberries make great substitutes with slightly different but equally delicious results.
How do I prevent the cake from cracking when rolling?
Rolling the cake gently while it’s still warm in a powdered sugar-dusted kitchen towel helps prevent cracks. Be patient with this step, as it trains the cake to roll smoothly once cooled.
Is there a way to make this cake gluten-free?
Absolutely! Use a gluten-free flour blend in place of all-purpose flour, but make sure it includes xanthan gum for structure. The batter might be a bit more delicate, so handle it with extra care.
Can I prepare this cake in advance for a party?
Definitely. You can bake and roll the cake a day ahead, keep it wrapped in the refrigerator, and fill it with the cream and raspberries just before serving. This keeps the cake fresh and the fruit vibrant.
Final Thoughts
There is something truly magical about the Raspberry Cream Roll Cake Recipe that makes it a beloved dessert for so many occasions. Its light sponge, creamy filling, and fresh berries come together in a delicious harmony that’s both elegant and comforting. I can’t wait for you to try making it yourself—trust me, this cake will quickly become one of your favorites to share and savor!
Print
Raspberry Cream Roll Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Raspberry Cream Roll Cake is a delightful and elegant dessert featuring a light and fluffy sponge cake rolled with a rich mascarpone and whipped cream filling, studded with fresh raspberries. Perfect for special occasions or a sophisticated treat, it combines the tartness of raspberries with the creamy sweetness of mascarpone and whipped cream, all wrapped in a delicate rolled cake dusted with powdered sugar and optionally topped with chocolate ganache.
Ingredients
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
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper to prevent sticking.
- Beat egg yolks: In a large bowl, beat the egg yolks with half of the granulated sugar until the mixture is thick and pale. Add 1 teaspoon vanilla extract and blend well.
- Whip egg whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form, ensuring a stable meringue.
- Combine mixtures: Gently fold the egg whites into the yolk mixture to maintain airiness. Sift in the flour, baking powder, and salt, then carefully fold until just combined, being careful not to deflate the batter.
- Bake the sponge cake: Spread the batter evenly in the prepared pan. Bake for 10–12 minutes until the cake is springy to the touch and a toothpick inserted comes out clean.
- Roll the cake: Immediately turn the cake out onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel from one short end. Let it cool completely while rolled to set its shape.
- Prepare the filling: In a bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth. Separately whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture for a light, creamy filling.
- Assemble the cake: Unroll the cooled cake gently, spread the mascarpone filling evenly over the surface, and sprinkle fresh raspberries over the filling. Carefully re-roll the cake without the towel, maintaining its shape.
- Decorate: Decorate the assembled roll with dollops of whipped cream, additional fresh raspberries, and drizzle with chocolate ganache if desired. Finally, dust the entire cake with powdered sugar for an elegant finish.
Notes
- Use room temperature eggs for better volume when whipping.
- Be gentle when folding the egg whites into the yolk mixture to keep the cake light and airy.
- Rolling the cake while warm prevents cracking and helps the cake hold its shape.
- Mascarpone and heavy cream should be cold before whipping for optimal texture.
- You can substitute fresh raspberries with other berries or fruit if preferred.
- Chocolate ganache is optional but adds a rich contrast to the tartness of the raspberries.
- Store the rolled cake in the refrigerator and consume within 2-3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
