Raspberry Cream Roll Cake

Get ready to meet your new favorite dessert: the Raspberry Cream Roll Cake. Imagine a light, fluffy sponge cake rolled up with a velvety-smooth, slightly sweetened whipped cream and a burst of fresh raspberries. It’s the kind of dessert that feels both indulgent and refreshing, with each bite offering a perfect balance of sweetness and a tangy raspberry kick. Whether you’re hosting a party or just treating yourself (because who doesn’t deserve it?), this cake is sure to impress! It’s as beautiful as it is delicious—trust me, you’ll want to show it off!

Why You’ll Love Raspberry Cream Roll Cake

This cake is a total showstopper and here’s why you’re going to love it:

• Light and Fluffy: The sponge cake is super light, and the whipped cream filling makes it feel airy and not too heavy, so you can keep going back for seconds without feeling guilty!
• Burst of Freshness: Fresh raspberries give this cake a vibrant and tangy burst of flavor that pairs perfectly with the sweet cream. It’s like a celebration of summer in every bite.
• Easy to Make: Don’t be intimidated by the idea of rolling a cake! It’s actually pretty simple once you get the hang of it. Plus, it’s a fun technique that will make you feel like a pro baker.
• Customizable: While raspberries are the star, you can swap them for other berries or even jam if you’re feeling adventurous. The cake is flexible, so you can make it your own.
• Impressive Presentation: This cake looks fancy, but it’s surprisingly simple to put together. Serve it at a party or special occasion, and you’ll have everyone thinking you spent hours in the kitchen.

Ingredients

Here’s what you’ll need to create this stunning, delicious dessert:

For the Sponge Cake:

• All-Purpose Flour: The base of the cake that gives it structure and lightness.
• Granulated Sugar: Adds sweetness to the cake and helps it achieve the perfect texture.
• Eggs: The secret to a light, fluffy cake. Eggs help the cake rise and hold its shape.
• Vanilla Extract: Adds a touch of sweetness and richness to the flavor.
• Baking Powder: A little leavening agent to give the cake its airy texture.
• Salt: Enhances all the flavors in the cake and balances the sweetness.
• Butter: A small amount of butter to add moisture and richness to the cake.
• Milk: Makes the batter smooth and helps create a tender crumb.

For the Raspberry Cream Filling:

• Heavy Whipping Cream: The base for the cream, creating a light and fluffy texture.
• Powdered Sugar: Sweetens the whipped cream without making it too grainy.
• Vanilla Extract: Adds a hint of flavor that pairs perfectly with the tangy raspberries.
• Fresh Raspberries: The star of the show! Fresh raspberries add natural sweetness and tartness.
• Lemon Juice (Optional): A little lemon juice can help bring out the brightness of the raspberries.

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Let’s break down the steps to make this gorgeous cake! It’s easier than you think, and you’ll be feeling like a baking expert by the time it’s done.

Step 1: Prepare the Cake

• Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper or grease it lightly with butter.
• In a large bowl, beat the eggs and granulated sugar together until pale and fluffy. This should take about 5 minutes. Add the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the egg mixture, folding them in gently to keep the batter light and airy.
• Once everything is combined, pour the batter into the prepared pan and spread it evenly.
• Bake for 10-12 minutes, or until the cake springs back when touched lightly.
• As soon as the cake is out of the oven, immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. While it’s still hot, gently roll the cake up with the towel and set it aside to cool.

Step 2: Prepare the Raspberry Cream Filling

• In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. This should take about 3-5 minutes with an electric mixer.
• Gently fold in the vanilla extract and lemon juice (if using).
• Once the cake has cooled completely (don’t rush this!), unroll it gently and spread a layer of whipped cream over the surface, leaving a small border around the edges.
• Scatter fresh raspberries over the whipped cream, gently pressing them into the cream.

Step 3: Roll and Chill

• Carefully roll the cake back up, this time without the towel. Be gentle, as the cake is fragile, but it should roll nicely because of how light and fluffy it is.
• Place the rolled cake seam side down on a serving platter.
• Refrigerate for at least 1 hour to allow the cream to set and the flavors to meld together.

Step 4: Serve and Enjoy!

• Slice the roll into generous portions and serve. If you want, garnish with more fresh raspberries and a dusting of powdered sugar for an extra touch of elegance.

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: [Time to prepare ingredients]
Cook Time: [Time to cook or bake]
Total Time: [Total time needed]

How to Serve Raspberry Cream Roll Cake

This cake is a perfect dessert for so many occasions. Here are a few ideas to elevate your serving experience:

• Serve with Fresh Berries: Add a handful of fresh raspberries or strawberries on the side for an extra burst of flavor.
• Whipped Cream: A dollop of extra whipped cream on top is never a bad idea!
• Mint Leaves: A sprinkle of fresh mint on top gives the cake a bright, refreshing contrast to the richness of the cream.
• Lemon Zest: Grating a bit of lemon zest on top adds a lovely citrus note that enhances the overall flavor of the cake.

Additional Tips

Here are some extra tips to help you make this cake a true success:

• Be Gentle When Rolling: The sponge cake is delicate, so take your time when rolling it. If you’re too rough, it could crack. But don’t worry—if it does crack, it’ll still taste amazing!
• Cool the Cake Completely: Let the cake cool before spreading the cream so that it doesn’t melt. A warm cake could turn the cream into a runny mess!
• Make It Ahead: You can make this cake a day ahead. It holds up well in the fridge, and the flavors have time to come together.
• Add a Drizzle of Chocolate: If you’re in the mood for something extra decadent, drizzle a bit of melted chocolate over the cake before serving.

FAQ Section

Q1: Can I use frozen raspberries?
A1: Fresh raspberries work best for this recipe, but if you need to use frozen, make sure they’re thawed and drained to avoid excess moisture in the cream.

Q2: Can I make the cream filling with a different flavor?
A2: Yes! You can swap in other fruit purees like strawberry or blueberry for a twist. Just fold it into the whipped cream as you would the raspberries.

Q3: How do I store leftovers?
A3: Store any leftover roll cake in an airtight container in the fridge for up to 3 days. The cake will stay fresh, but it’s best served within the first 1-2 days.

Q4: Can I freeze the Raspberry Cream Roll Cake?
A4: Yes, you can freeze it! Wrap the cake tightly in plastic wrap and foil, then store in the freezer for up to 2 months. Thaw in the fridge overnight before serving.

Q5: Can I use a different type of cake for the roll?
A5: Absolutely! If you prefer a chocolate or vanilla cake, feel free to swap it in. Just ensure it’s a light sponge-like texture for the best results.

Q6: Can I make this cake gluten-free?
A6: Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend includes xanthan gum to help with texture.

Q7: How can I prevent the cake from cracking?
A7: Be sure to roll the cake gently while it’s still warm. Cooling it in a towel helps it maintain its shape without cracking.

Conclusion

This Raspberry Cream Roll Cake is the perfect combination of light, fluffy sponge, tangy raspberries, and sweet, airy cream. It’s a dessert that’s as impressive as it is delicious—and the best part is, it’s not as difficult to make as it looks! Whether you’re baking for a special occasion or simply because you deserve something sweet, this cake is guaranteed to be a hit.

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