Description
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
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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.
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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.
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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
- Serving Size: 1 slice (1/8th of the cake)
- Calories: 290kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg