Description
A light and fluffy sponge cake filled with whipped cream and fresh raspberries, this Raspberry Cream Swiss Roll is a delightful dessert that’s perfect for any occasion.
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs, room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- Powdered sugar for dusting
For the Filling:
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh raspberries (plus more for decoration)
For Garnish:
- Additional fresh raspberries
- Extra whipped cream for piping (optional)
- Powdered sugar for dusting
Instructions
- Prepare the Sponge Cake:
- Preheat the oven to 350°F (175°C).
- Grease and line a 10×15-inch jelly roll pan with parchment paper.
- In a mixing bowl, beat the eggs and sugar together on high speed until pale, thick, and fluffy (about 4-5 minutes).
- Add vanilla extract and gently fold in the flour, baking powder, and salt until just combined. Be careful not to overmix!
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 10-12 minutes or until the cake is lightly golden and springs back when touched.
- Roll the Cake:
- While the cake is still warm, turn it out onto a clean kitchen towel lightly dusted with powdered sugar.
- Gently peel off the parchment paper.
- Roll the cake up with the towel (starting from the short end) and let it cool completely while rolled up.
- Whip the Cream Filling:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the fresh raspberries, leaving some whole for bursts of flavor in every bite.
- Assemble the Roll:
- Once the cake is completely cool, carefully unroll it.
- Spread the whipped cream and raspberry mixture evenly over the surface of the cake.
- Gently re-roll the cake (without the towel this time), and transfer it to a serving plate, seam side down.
- Decorate:
- If desired, pipe additional whipped cream on top for a more elegant look.
- Garnish with more fresh raspberries on top.
- Dust with powdered sugar for a delicate finish.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to let the flavors meld and the cream firm up.
- Slice, serve, and enjoy this light and refreshing raspberry roll!
Notes
For added flavor, consider adding a splash of lemon juice to the whipped cream.
- Prep Time: 15 mins
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg