raspberry roll cake

Class vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream. This fluffy light raspberry roll cake recipe, which serves 10 to 12 people, is a long time family favorite! This cake is best served the day it is baked and assembled, but it can be covered and refrigerated for up 3 to 4 days. For visual instruction, please watch the video at the bottom of this recipe box.

Raspberry Roll Cake

eggs (separated and at room temperature)

(200 g) granulated sugar (divided)

vanilla extract

(40 g) confectioner’s sugar (for rolling the cake)

mL) heavy cream

(24 g) confectioner’s sugar

(2 packages) Driscoll's fresh raspberries

(24 g) confectioner’s sugar (plus more for garnishing)

(1 package) Driscoll's fresh raspberries (for garnishing)

Prepare the Cake: Preheat the oven to 375°F (190°C) with a rack in the center position. Lightly grease a half sheet pan (roughly 18-inch long x 13-inch wide) with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.

Place the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in ½ cup (100 grams) granulated sugar and continue whisking over medium-high speed until the egg whites have reached medium peaks. Note: If the whisk attachment is lifted from the mixture, the tip of the peak of egg whites should tip over but still hold. Carefully transfer to a large, clean mixing bowl and set aside until ready to use.

Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, the remaining ½ cup (100 grams) granulated sugar, and vanilla extract. Using the whisk attachment, beat over high speed until ribbony and pale yellow, about 3 minutes. Add about a third of the egg whites to the beaten yolk mixture, and gently combine together using the whisk attachment. Repeat with two more additions of the beaten egg whites, gently folding them in with a large spatula. Be careful not to deflate the egg whites by over mixing.

Sprinkle roughly a quarter of the sifted cake flour onto the sponge batter, and fold in gently with a spatula. Repeat until all of the flour has been incorporated and the mixture is smooth and fluffy. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).

Bake for 10 to 12 minutes, or until light golden in color. As the cake is baking, lay a clean kitchen linen (the long edge of the linen facing you) on your countertop and using a fine-meshed sieve, dust generously with confectioner’s sugar.

As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife if necessary. Carefully and quickly invert the sheet pan (long edge of the pan facing you) in one quick motion and cake onto the sugar-dusted linen. Very carefully peel off the parchment paper and discard. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. The linen should be rolled with the cake, so that the cake does not touch itself as it is rolled. Cool on a wire rack, in the linen, until the cake is room temperature.

Prepare the Cake Filling: Note: Depending on how thick your raspberry preserves are, you may need to thin them down with up to a tablespoon of water (whisk to combine). You want the preserves to be relatively thin before spreading on the cake – if too thick, you will damage the cake as you are spreading it. Unroll the cake so that it lays completely flat. Using an offset spatula, spread the raspberry preserves into a very thin layer on the cake.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat until fairly thick, starting at slow speed and increasing to medium high, and medium peaks form. In a small bowl, lightly mash one package of raspberries. Gently fold the mashed raspberries into the cream.

Spread the raspberry cream into an even, thin layer on the cake, leaving about a ¾-inch border on all sides. Slice the second package of raspberries in half and press them gently into the raspberry cream layer. Carefully re-roll the cake (without the linen), narrow end to narrow end, into a spiral. Place the cake seam-side down on a long serving platter, cover tightly with plastic wrap, and refrigerate for at least one to two hours (or until just before assembly and serving).

Assemble the Cake: In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat until fairly thick, starting at slow speed and increasing to medium high, and medium peaks form. Using an offset spatula, spread the cream into an even layer onto the outside of the cake.

Top the cake with the remaining 6-ounce package of raspberries. Cover lightly with plastic wrap and refrigerate until ready to serve. Just before serving, dust the cake and berries with confectioner’s sugar and serve immediately, using a serrated knife to gently slice the cake into rounds.

https://embed.mediavine.com/videos/yn0qyay01tlioueo165a

Raspberry roll cake – vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream. This light summer dessert is a family favorite.

This raspberry sushi roll is unlike anything you have ever had. Because it’s not really sushi but a rich chocolate cake filled with cheesecake filling and raspberries. It’s decadent, delicious &amp; show-stopping!

Chocolate Raspberry Dessert Sushi Roll

eggs (separated)

sugar

vanilla

all-purpose flour

Hershey’s dark chocolate cocoa

baking powder

baking soda

salt

water

Tablespoons sugar

oz cream cheese (softened)

sour cream

raspberries ((about 1 pint))

lemon juice

Grand Marnier

raspberries for roll filling

Mint leaves

Preheat oven to 375 degrees. Spray a large cookie sheet with sides with nonstick spray. Line bottom and sides with parchment paper and spray paper with nonstick spray as well.

In a medium bowl, mix together flour, cocoa, baking powder &amp; soda and salt. Set aside.

In a large bowl, beat the egg whites until soft peaks form. Add 1/2 cup sugar slowly and continue beating until stiff peaks form. Set aside.

In a large bowl, beat egg yolks with vanilla for 5 minutes, adding remaining 1/3 cup sugar after the first 3 minutes. Add dry ingredients alternately with water and continue to beat until mixture is smooth.

Fold egg whites into chocolate batter and blend well. Pour into prepared pan and spread evenly.

Bake 12-13 minutes or until center of cake springs back when lightly touched. You should also see the cake pulling away slightly from sides of pan.

While cake is baking, spread a linen towel with 2 tablespoons of powdered sugar. When cake is done, remove from oven, place towel over the cake then another cookie sheet. Flip over carefully. Remove parchment paper.

Spray a clean piece of parchment paper with nonstick spray and place over cake, sprayed side down. Roll cake with towel and paper immediately starting from the narrow end. Place on wire rack to cool completely.

Cake

While cake is cooling prepare filling.

In a medium bowl beat cream cheese until smooth. Add sugar slowly and beat until well incorporated. Add sour cream and vanilla until just combined.

Fold in whipped topping. Place in refrigerator until ready to use.

Cheesecake filling

In a small saucepan, place raspberries and crush slightly. Add sugar and lemon juice and bring to boil, stirring often. Reduce heat and continue to simmer for 10 minutes, continuing to stir often. Remove from heat and stir in liqueur if using. Place in sealed jar and refrigerate until ready to serve.

Raspberry Sauce

Unroll cake carefully. Divide into 2 or 3 section, cutting across the narrow length. I moved my smaller sections to a wooden cutting board to make rolling them easier.

Place roll section flat and cover with cheesecake filling. Place raspberries in a row along long length. Starting from long side, roll into small roll. Move to a platter. Repeat with remaining sections. Cool in refrigerator so cheesecake filling sets.

When ready to serve, remove from refrigerator, Place on cutting board, and using very sharp knife, cut into sushi-sized sections. Serve on platter garnished with raspberries and mint leaves. You can drizzle some sauce over top, make patterns on the platter or serve on the side.

Makes about 30-36 small sushi.

To assemble

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Top 2 raspberry roll cake recipes from across the web

The most viewed raspberry roll cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Raspberry Roll Cake

Chocolate Raspberry Dessert Sushi R...

The most viewed raspberry roll cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine