Description
Luxurious Pink Raspberry Cheesecake Roll Cake is a delightful and elegant dessert featuring a light, fluffy pink sponge cake rolled with a luscious raspberry-infused cheesecake filling. Perfect for celebrations or special occasions, this American classic combines the tartness of fresh raspberries with creamy sweetness, finished with optional garnishes like white chocolate shavings and fresh raspberries.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry puree or seedless raspberry jam
- Pink food coloring (optional)
- Powdered sugar (for rolling)
For the Raspberry Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 cup heavy cream (cold)
- 1/3 cup raspberry puree or seedless jam
- 1/2 teaspoon vanilla extract
For Garnish (optional):
- Fresh raspberries
- White chocolate shavings
- Powdered sugar
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 it to ensure easy removal of the cake later.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to create the base for the cake batter.
- Beat Eggs and Sugar: In a separate bowl, use an electric mixer on high speed to beat the eggs and granulated sugar for 4 to 5 minutes until the mixture is thick, pale, and forms ribbons when the beaters are lifted.
- Add Flavorings: Incorporate the vanilla extract and raspberry puree into the egg mixture. Add a drop of pink food coloring if you desire a more vibrant pink color for the cake batter.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the egg mixture using a spatula. Fold just until combined to maintain the batter’s airiness.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back lightly when touched, indicating it is done.
- Roll the Cake: Dust a clean kitchen towel generously with powdered sugar. Once the cake is baked, carefully invert the warm cake onto the sugared towel, peel off the parchment paper, and roll the cake up in the towel starting from a short end. This step helps the cake hold its shape and prevents cracking. Allow the cake to cool completely in this rolled shape.
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add raspberry puree and vanilla extract, mixing until incorporated. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to achieve a light, fluffy texture.
- Fill and Roll the Cake: Carefully unroll the cooled cake and spread the raspberry cheesecake filling evenly over the surface. Gently roll the cake back up without the towel, taking care to keep the filling intact.
- Chill and Garnish: Place the rolled cake in the refrigerator for at least 1 hour to set and firm up. Before serving, garnish with fresh raspberries, white chocolate shavings, or a dusting of powdered sugar as desired.
Notes
- Ensure the cake is completely cooled before applying the filling to prevent the cream filling from melting.
- For more intense raspberry flavor, you can swirl extra raspberry puree inside the cake before rolling it up.
- Use seedless raspberry jam or puree to achieve a smooth texture in both batter and filling.
- Rolling the cake with a powdered sugar-dusted towel helps prevent sticking and cracking.
- Chilling the cake after filling enhances sliceability and flavor melding.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
