Description
This Raspberry Swiss Roll Cake features a light and airy sponge cake rolled with a luscious raspberry mascarpone filling. The cake is infused with a raspberry syrup and topped with fresh raspberries and a dusting of confectioners’ sugar, making it a delightful dessert perfect for any celebration or a sweet treat.
Ingredients
Scale
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
Syrup
- 1/2 cup raspberry preserves
- 2 tablespoons water
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
- Preheat and Prepare: Preheat the oven to 375°F. Line a 13 × 18-inch rimmed baking sheet with parchment paper without greasing it. Lay a clean linen or tea towel on a surface and dust generously with confectioners’ sugar.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat Eggs and Sugar: Using a stand mixer with a whisk attachment or hand mixer, beat eggs and granulated sugar on high speed for 7 to 8 minutes until the mixture doubles in volume, turns pale yellow, and ribbons form when lifting the whisk.
- Fold Dry Ingredients and Vanilla: Gently fold in the flour mixture a third at a time with a silicone spatula until fully incorporated, scraping the bottom to avoid flour pockets. Fold in the vanilla extract just until combined. Spread the batter evenly to the edges of the prepared pan.
- Bake and Roll Cake: Bake for 12 minutes until golden and springy to the touch. Immediately run a knife around edges and slide the cake with parchment onto a cooling rack. Flip the cake top side down onto the sugar-dusted towel, peel off parchment, and while hot, roll cake tightly with the towel starting at the short end. Set aside to cool completely.
- Prepare Syrup: In a small bowl, mix raspberry preserves with 2 tablespoons water to create a spreadable syrup. Add more water if needed. Set aside.
- Make Whipped Cream: Beat heavy cream and sugar on medium-high speed for 3 to 4 minutes until stiff peaks form. Set aside.
- Combine Mascarpone and Vanilla: In a medium bowl, stir mascarpone with vanilla extract. Fold whipped cream into the mascarpone mixture in thirds until incorporated.
- Add Raspberries to Filling: Coarsely mash half of the raspberries and gently fold them into the mascarpone cream filling without overmixing.
- Assemble Cake: Unroll the cooled cake carefully. Drizzle the raspberry syrup evenly over the surface. Spread the raspberry mascarpone filling evenly with a spatula, reaching all edges. Roll the cake back up firmly but gently.
- Chill and Serve: Trim the ends for neatness if desired and place the roll on a 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 decorate with remaining fresh raspberries.
Notes
- You can prepare the sponge cake up to 24 hours in advance and store covered at room temperature.
- After assembly, keep the cake covered in the refrigerator for up to 3 days for best freshness.
- Room temperature eggs help the batter to whip up properly and create a light sponge.
- Be sure not to grease the baking pan, or the cake won’t rise correctly.
- Use a clean kitchen towel dusted with sugar for rolling to prevent sticking and cracking.
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: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
