Raspberry Cream Roll Cake

Introduction

The Raspberry Cream Roll Cake is a stunning dessert that combines a light and airy sponge cake with a rich mascarpone filling and fresh raspberries. Perfect for special occasions, this delightful roll cake not only looks impressive but also offers a refreshing burst of flavor in every slice.

Ingredients

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

Directions

1. 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.
2. 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.
3. Cool the Cake: 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.
4. 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.
5. Assemble the Cake: Unroll the cooled cake and spread the filling evenly over the surface. Sprinkle the fresh raspberries over the filling.
6. Roll the Cake: Carefully re-roll the cake, without the towel, and place it seam-side down on a serving platter.
7. 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.

Servings and Timing

This recipe serves approximately 8-10 people. Prep time is about 30 minutes, with a cooking time of 10-12 minutes and cooling time of 30 minutes, totaling around 1 hour and 12 minutes.

Variations

• Berry Mix: Substitute raspberries with other berries like strawberries or blueberries for a mixed berry version.
• Chocolate Lovers: Incorporate cocoa powder into the sponge cake for a chocolate version.
• Lemon Zest: Add lemon zest to the filling for a refreshing citrus twist.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed chilled and does not require reheating.

10 FAQs

1. Can I make the cake ahead of time?
   Yes, you can prepare the sponge cake a day in advance and assemble it just before serving.
2. What can I use instead of mascarpone cheese?
   Cream cheese can be used as a substitute, though the flavor will be slightly different.
3. Can I freeze the cake?
   It’s best to freeze the sponge cake alone, as the filling may not hold up well. Wrap tightly and freeze for up to a month.
4. How do I ensure my cake doesn’t crack when rolling?
   Make sure the cake is adequately cooled before rolling, and be gentle during the process.
5. What if I don’t have a jelly roll pan?
   A standard baking sheet can work as an alternative, just ensure the dimensions are similar.
6. How do I know when the sponge cake is done?
   The cake should spring back when lightly touched, and a toothpick inserted in the center should come out clean.
7. Can I use frozen raspberries?
   Fresh raspberries are recommended for best flavor and texture, but you can use frozen ones if necessary.
8. Is there a non-dairy option for the filling?
   Yes, you can use non-dairy cream cheese and whipped coconut cream for a dairy-free version.
9. Can I add more sugar to the filling?
   Adjust the sweetness to your preference, but be careful not to make it too sweet.
10. How should I cut the roll cake?
    Use a sharp serrated knife and make clean cuts to avoid squishing the filling.

Conclusion

The Raspberry Cream Roll Cake is a delightful dessert that’s as beautiful as it is delicious. With its light sponge and creamy filling, it’s perfect for any celebration. Impress your guests and indulge in this delightful treat that captures the essence of fresh raspberries and smooth mascarpone cream!

Print