Description
This Raspberry Cream Roll is a light and fluffy sponge cake rolled with a luscious raspberry jam and mascarpone cream filling. Featuring a moist rolled cake base, it combines the tartness of raspberry with the richness of mascarpone and whipped cream, creating an elegant and delicious dessert perfect for any occasion.
Ingredients
Scale
Cake
- 3 large eggs
- 1 cup sugar
- 1/3 cup water
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar, as needed for dusting
Filling
- 1/4 cup seedless raspberry jam
- 1 tbsp Chambord (optional)
- 3/4 cup whipping cream
- 1/4 cup powdered sugar
- 4 ounces mascarpone cheese
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a 10″x15″x1″ baking tray with parchment paper and spray the sides with non-stick spray to ensure easy removal of the cake.
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, and salt in a bowl and set aside for later incorporation.
- Whip eggs and sugar: In a separate bowl, beat the large eggs until thick and fluffy, about 3-5 minutes. Gradually add sugar while continuing to beat. Then add water and vanilla extract at low speed until combined.
- Combine batter: Carefully fold in the flour mixture until the batter is smooth and fully combined.
- Bake the cake: Pour the batter evenly into the prepared baking pan. Use an offset spatula to spread it evenly and tap the pan gently on the counter to release any large air bubbles. Bake in the preheated oven for 15-16 minutes until the center is set and the cake is golden brown.
- Cool and roll the cake: Remove the cake from the oven and loosen the edges with a sharp knife. While still warm (not hot), dust the top generously with sifted powdered sugar. Invert the cake onto a clean kitchen towel, carefully peel off the parchment paper, and trim the edges. Roll the cake tightly with the towel from the short end and let it cool completely.
- Prepare filling: Whisk the raspberry jam until smooth and stir in Chambord liqueur if using. In another bowl, beat the whipping cream with powdered sugar until soft peaks form. Add mascarpone and vanilla extract, and continue beating until stiff peaks form.
- Assemble the roll: Gently unroll the cooled cake and spread the jam mixture evenly over the surface. Dollop the mascarpone and whipped cream mixture on top and spread evenly.
- Final roll and serve: Roll the cake back up as tightly as possible without squeezing out the filling. Trim the ends evenly. Dust the cake roll with sifted powdered sugar, transfer it to a serving platter, and slice into thick pieces. Serve immediately with fresh macerated berries or refrigerate covered with plastic wrap until serving. Before serving, dust again with powdered sugar.
Notes
- Roll the cake while it is still warm to prevent cracking.
- Use a clean kitchen towel without any lint for rolling the cake.
- Chambord is optional but adds a subtle raspberry liqueur flavor.
- For best texture, chill the cake roll before slicing if serving later.
- Fresh macerated berries make a lovely accompaniment to this dessert.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: raspberry cream roll, rolled cake, sponge cake, mascarpone filling, raspberry jam dessert, easy rolled cake
