Description
This Raspberry Swiss Roll Cake is a light and airy dessert featuring a delicate sponge cake rolled with luscious raspberry preserves, mascarpone cream, and fresh raspberries. Ideal for special occasions, this dessert combines a tender cake texture with rich creaminess and tart fruit, creating a balanced and elegant treat.
Ingredients
Scale
Cake
- 1/3 cup confectioners’ sugar (plus more to garnish)
- ¾ cup all-purpose flour
- ½ teaspoon baking powder (aluminum-free)
- ¼ teaspoon fine sea salt
- 5 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
Filling
- ½ cup raspberry preserves (plus 2 Tbsp water or as needed)
- 1 cup heavy cream (chilled)
- ½ cup granulated sugar
- 8 ounces mascarpone (chilled)
- 2 teaspoons pure vanilla extract
- 12 ounces fresh raspberries (divided)
Instructions
- Prepare the batter. Preheat your oven and prepare a 15×10 inch jelly roll pan lined with parchment paper. In a bowl, sift together the confectioners’ sugar, all-purpose flour, baking powder, and salt. In a separate large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed until the mixture is thick, pale, and tripled in volume, about 7-10 minutes. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add the vanilla extract and mix gently to combine.
- Bake the sponge cake. Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the preheated oven for about 10 minutes or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean. Remove from the oven and immediately loosen the cake from the edges of the pan. Carefully invert the cake onto a clean kitchen towel dusted with confectioners’ sugar, peel off the parchment paper, and while warm, gently roll the cake up in the towel starting from the short end. Allow the cake to cool completely while rolled up, which helps it keep its shape without cracking.
- Prepare the raspberry filling and cream. While the cake cools, mix the raspberry preserves with 2 tablespoons of water to loosen it slightly for easier spreading. In a chilled bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form. Gently fold the mascarpone into the whipped cream until combined and smooth. Set aside some fresh raspberries for garnish and slice the rest for layering.
- Assemble the Swiss roll. Unroll the cooled cake carefully and spread the raspberry preserve mixture evenly over the surface. Layer the sliced fresh raspberries over the preserves. Then, spread an even layer of the mascarpone whipped cream over the berries. Carefully re-roll the cake without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour to set the cream. Before serving, dust the cake with confectioners’ sugar and decorate with the reserved whole fresh raspberries.
Notes
- Using room temperature eggs is important to achieve a light and fluffy sponge.
- Be gentle when folding the dry ingredients into the eggs to preserve airiness.
- Rolling the cake while warm prevents cracks in the sponge during assembly.
- Chilling the assembled cake helps the filling set and makes slicing easier.
- Aluminum-free baking powder is preferred to avoid any metallic taste.
- If fresh raspberries are not available, frozen raspberries can be used after thawing and draining excess moisture.
