Description
A delightful Raspberry Swiss Roll Cake featuring a light sponge cake rolled with a luscious mascarpone and raspberry filling, perfect for an elegant dessert or special occasion treat.
Ingredients
Scale
For the Sponge Cake
- 1/3 cup confectioners’ sugar, plus more to garnish
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder, aluminum-free
- 1/4 teaspoon fine sea salt
- 5 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Syrup
- 1/2 cup raspberry preserves
- 2 tablespoons water (add more if needed)
For the Raspberry Filling
- 1 cup heavy cream, chilled
- 1/2 cup granulated sugar
- 8 ounces mascarpone, chilled
- 2 teaspoons pure vanilla extract
- 12 ounces fresh raspberries, divided
Instructions
- Make the Sponge Cake: Preheat the oven to 375°F. Line a 13 × 18-inch rimmed baking sheet with parchment paper and set aside. Do not grease the baking sheet. Lay a clean linen or tea towel on a work surface and dust generously with confectioners’ sugar.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat: In a stand mixer bowl with whisk attachment or with hand mixer, combine eggs and granulated sugar. Beat on high speed for 7 to 8 minutes until ribbons form on the surface and the mixture doubles in volume and turns pale yellow.
- Fold: Gently fold in the flour mixture a third at a time with a silicone spatula, scraping the bowl to avoid pockets of flour. Fold in the vanilla extract until just incorporated. Spread the batter evenly in the prepared baking sheet to the edges.
- Bake and Roll: Bake for 12 minutes until golden and springy to touch. Immediately run a knife around edges and transfer cake with parchment onto a cooling rack. Flip the cake top side down onto the sugar-dusted towel, peel off parchment. While hot, roll cake from short end with the towel into a tight log. Cool to room temperature.
- Make the Syrup: In a small bowl, combine raspberry preserves with 2 tablespoons water until syrupy. Add more water if necessary. Set aside.
- Make the Cake Roll Filling: Beat heavy cream and granulated sugar on medium-high speed for 3 to 4 minutes until stiff peaks form. In a separate bowl, stir mascarpone and vanilla. Fold whipped cream into mascarpone mixture in thirds until incorporated. Coarsely mash half of the raspberries and fold them into the filling gently.
- Assemble the Cake: Carefully unroll the cooled cake. Drizzle syrup evenly over the surface and spread. Dollop and spread the filling over the cake to edges. Carefully roll the cake back tightly.
- Serve: Trim the ends for neatness if desired. Transfer to serving platter, cover with plastic wrap, and refrigerate for 1 to 2 hours or up to overnight to set. Before serving, dust with confectioners’ sugar and scatter remaining fresh raspberries over and around the cake.
Notes
- You can prepare the cake base up to 24 hours ahead; store covered at room temperature.
- Once assembled, keep the cake covered in plastic wrap and refrigerate for up to 3 days.
- Dusting the towel with confectioners’ sugar prevents the cake from sticking when rolling.
- Using room temperature eggs helps achieve maximum volume when beating.
- If the syrup is too thick, add water gradually to reach a spreadable consistency.
- Handle the cake gently during unrolling to avoid breaking; some small cracks are normal.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
