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Delicious Raspberry Cake Roll Recipe

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This Raspberry Cake Roll is a delightful dessert with a light, fluffy sponge cake rolled around a creamy raspberry filling. Its vibrant flavor and elegant presentation make it perfect for special occasions, tea parties, or just as a treat for yourself! Easy to make and irresistibly delicious, this cake roll combines the tang of fresh raspberries with a hint of sweetness. A simple yet stunning dessert! Raspberry dessert recipe, cake roll recipe, and easy raspberry cake roll are trending keywords to help this recipe stand out.

Ingredients

Scale
  • For the Sponge Cake:
    • 4 large eggs, separated
    • 1/2 cup granulated sugar, divided
    • 1 tsp vanilla extract
    • 1/2 cup all-purpose flour
    • 1/4 tsp baking powder
    • 1/4 tsp salt
  • For the Raspberry Filling:
    • 1 cup heavy whipping cream
    • 2 tbsp powdered sugar
    • 1 tsp vanilla extract
    • 1 cup fresh raspberries, mashed
    • 2 tbsp raspberry jam
  • Optional Garnish:
    • Powdered sugar for dusting
    • Fresh raspberries

Instructions

  • Prepare the Pan:
    Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
  • Whisk Egg Yolks:
    In a large bowl, beat the egg yolks and half the sugar (1/4 cup) until thick and pale. Mix in the vanilla extract.
  • Beat Egg Whites:
    In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (1/4 cup) and beat until stiff peaks form.
  • Combine Mixtures:
    Gently fold the egg whites into the yolk mixture. Sift the flour, baking powder, and salt over the batter, folding gently until no streaks remain.
  • Bake the Sponge Cake:
    Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
  • Roll the Cake:
    Dust a clean kitchen towel with powdered sugar. While the cake is still warm, turn it out onto the towel. Remove the parchment paper and roll the cake tightly with the towel from the short end. Let it cool completely.
  • Prepare the Filling:
    In a large bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the mashed raspberries and raspberry jam.
  • Assemble the Cake Roll:
    Carefully unroll the cooled cake. Spread the raspberry filling evenly, leaving a small border. Roll the cake back up (without the towel) and place seam-side down on a platter.
  • Decorate and Serve:
    Dust with powdered sugar and garnish with fresh raspberries, if desired. Slice and serve!

Notes

  • Ensure the cake is warm but not hot when rolling to prevent cracks.
  • For an extra tart flavor, add a teaspoon of lemon zest to the filling.
  • Store the cake roll in the refrigerator for up to 3 days.

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