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Raspberry Cream Roll Cake

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This Raspberry Cream Roll Cake is a beautiful and delicious dessert, perfect for special occasions. With a light sponge cake filled with creamy mascarpone and fresh raspberries, this roll is a showstopper.

Introduction:
A stunning dessert that will surely impress your guests, this Raspberry Cream Roll Cake features a light and airy sponge cake filled with a rich, creamy mascarpone filling and fresh, tart raspberries. It’s rolled up to create a picture-perfect dessert that’s just as delightful to eat as it is to look at!

Ingredients

Scale

For the Sponge 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

For the Filling:

  • 8 oz mascarpone cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries

For Decoration:

  • Whipped cream
  • Fresh raspberries
  • Chocolate ganache (optional)
  • Powdered sugar for dusting

Instructions

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
  • Make the Sponge Cake:
    • In a large bowl, beat the egg yolks with half of the sugar until thick and pale. Add the vanilla extract.
    • In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
    • Gently fold the egg whites into the yolk mixture. Sift the flour, baking powder, and salt over the mixture, and gently fold until combined.
    • Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
    • Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely.
  • Prepare the Filling:
    • In a large bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
    • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
  • Assemble the Cake:
    • Unroll the cooled cake and spread the filling evenly over the surface. Sprinkle the fresh raspberries over the filling.
    • Carefully re-roll the cake, without the towel, and place it seam-side down on a serving platter.
  • Decorate:
    • Pipe whipped cream on top of the cake and garnish with fresh raspberries.
    • Drizzle with chocolate ganache if desired.
    • Dust with powdered sugar before serving.

Notes

  • If you prefer, you can swap the raspberries with other berries like strawberries or blueberries.
  • Make sure the cake is completely cooled before rolling it to prevent cracking.
  • The chocolate ganache is optional but adds a rich flavor contrast to the lightness of the cake and filling.

Nutrition

Find it online: https://deliceflash.com/raspberry-cream-roll-cake/