Description
This Raspberry Swiss Roll Cake features a light and airy sponge cake rolled with a luscious mascarpone and raspberry cream filling, drizzled with raspberry syrup and decorated with fresh raspberries. Perfect for dessert lovers who enjoy a fruity and creamy 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
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 without greasing it. Dust a clean linen or tea towel generously with confectioners’ sugar and set aside for later.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until combined and 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 at least doubles in volume, turns pale yellow, and ribbons form on the surface when lifting the whisk.
- Fold in Dry Ingredients and Vanilla: Gently fold the flour mixture into the egg mixture in thirds using a silicone spatula, ensuring each addition is just incorporated without overmixing. Then fold in the vanilla extract until combined. Spread the batter evenly in the prepared pan to the edges.
- Bake and Roll: Bake for 12 minutes or until the cake is golden and springs back when gently pressed. Immediately run a knife around the edges and transfer the cake on the parchment paper to a cooling rack. Flip the cake top-side down onto the sugar-dusted towel, peel off the parchment, and roll the cake with the towel from the short end into a tight log. Set aside to cool completely.
- Make the Syrup: In a small bowl, mix raspberry preserves with 2 tablespoons of water until syrupy. Add more water if needed. Set aside.
- Prepare the Filling: Beat chilled heavy cream with granulated sugar on medium-high speed until stiff peaks form. In a separate bowl, stir together mascarpone and vanilla. Fold whipped cream into mascarpone gently in thirds until fully combined. Coarsely mash half the fresh raspberries with a fork and fold into the filling without overmixing.
- Assemble the Cake: Unroll the cooled cake carefully. Drizzle the syrup evenly over the cake surface. Spread the raspberry filling evenly over the cake to the edges. Roll the cake back up tightly, trimming ends for a neat appearance if desired.
- Chill and Serve: Wrap the cake with plastic wrap and refrigerate for 1 to 2 hours or overnight to set. Before serving, dust with confectioners’ sugar and sprinkle remaining fresh raspberries on top and around the cake.
Notes
- You can prepare the sponge cake up to 24 hours ahead; store wrapped at room temperature.
- After assembling, refrigerate the cake covered for up to 3 days for best freshness.
- Ensure the baking sheet is not greased to help the cake rise properly and create a good texture.
- Rolling the cake while it is still hot prevents cracking and helps it retain shape.
- If syrup is too thick, add a little more water to reach a spreadable consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
