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
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
- 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
