Description
This Raspberry Swiss Roll Cake features a light and airy sponge cake rolled with a luscious mascarpone and fresh raspberry cream filling. It’s drizzled with a sweet raspberry syrup and garnished with fresh raspberries, making it a delightful dessert perfect for special occasions or an elegant 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 or as 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 your oven to 375°F and line a 13 × 18-inch rimmed baking sheet with parchment paper, no greasing necessary. Dust a clean linen or tea towel generously with confectioners’ sugar.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
- Beat the Eggs and Sugar: Using a stand mixer with a whisk attachment or a hand mixer, beat the eggs and granulated sugar on high speed for 7 to 8 minutes until the mixture doubles in volume, turns pale yellow, and forms ribbons when the whisk is lifted.
- Fold in Dry Ingredients: Gently fold the flour mixture into the egg mixture a third at a time using a silicone spatula, ensuring no streaks remain. Add the vanilla extract and fold until just incorporated. Spread the batter evenly in the prepared pan.
- Bake and Roll: Bake the cake for 12 minutes until golden and springy to the touch. Immediately run a knife around the edges and transfer the cake, parchment attached, to a cooling rack. Flip the cake onto the sugar-dusted towel, peel off the parchment, and while still hot, roll the cake tightly with the towel from the short end. Let cool to room temperature.
- Make the Syrup: Stir raspberry preserves and water in a small bowl until syrupy. Adjust water as needed for spreadability. Set aside.
- Prepare the Filling: Whip the heavy cream and granulated sugar on medium-high speed until stiff peaks form. In another bowl, blend mascarpone and vanilla. Fold the whipped cream into the mascarpone a third at a time until fully combined.
- Add Raspberries to Filling: Coarsely mash half of the raspberries with a fork and gently fold them into the mascarpone cream mixture. Avoid overmixing.
- Assemble the Cake: Unroll the cooled cake carefully. Spread the syrup evenly over the surface. Dollop the raspberry filling evenly, spreading it to the edges. Roll the cake back up tightly without the towel.
- Chill and Serve: Trim the ends for a neat look if desired. Transfer to a serving platter, wrap in plastic wrap, and refrigerate for 1 to 2 hours or overnight to set. Before serving, dust with confectioners’ sugar and garnish with remaining raspberries.
Notes
- You can make the sponge cake up to 24 hours ahead; keep it covered at room temperature.
- After assembling, refrigerate the roll covered in plastic wrap for up to 3 days.
- Using room temperature eggs helps the batter to rise properly and improves texture.
- Dusting the towel with confectioners’ sugar prevents the cake from sticking and tearing while rolling.
- For easier slicing, chill the cake thoroughly so the filling firms up.
- If raspberry preserves are too thick, add a little more water to get a spreadable syrup consistency.
Nutrition
- Serving Size: 1 slice (1/12 of roll)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
