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Raspberry Swiss Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 79 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This Raspberry Swiss Roll Cake is a delicate and beautifully light dessert featuring a fluffy sponge cake rolled with a luscious mascarpone and raspberry filling. The cake is moist and tender, complemented by the natural tartness of fresh raspberries and a subtle vanilla-scented whipped cream mascarpone blend. Finished with a dusting of confectioners’ sugar and fresh raspberries, this elegant treat is perfect for special occasions or an indulgent afternoon tea.

Ingredients

Sponge Cake

  • 1/3 cup confectioners’ sugar (plus more to garnish)
  • ¾ cup all-purpose flour
  • ½ teaspoon aluminum-free baking powder
  • ¼ teaspoon fine sea salt
  • 5 large eggs (room temperature)
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract

Syrup

  • ½ cup raspberry preserves
  • 2 tablespoons water (or as needed)

Filling

  • 1 cup heavy cream (chilled)
  • ½ cup granulated sugar
  • 8 ounces mascarpone cheese (chilled)
  • 2 teaspoons pure vanilla extract
  • 12 ounces fresh raspberries (divided)

Instructions

  1. Make the Sponge Cake: Preheat your oven to 375°F and line a 13 × 18-inch rimmed baking sheet with parchment paper. Do not grease it to ensure proper rising. Lay a clean linen or tea towel on your work surface and dust it generously with confectioners’ sugar to prepare for rolling later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, aluminum-free baking powder, and fine sea salt. Set aside for later incorporation.
  3. Beat Eggs and Sugar: Using a stand mixer fitted with a whisk attachment, or a hand mixer, combine the eggs and granulated sugar. Beat on high speed for 7 to 8 minutes until the mixture doubles in volume, becomes pale yellow, and ribbons form when the whisk is lifted.
  4. Fold in Dry Ingredients and Vanilla: Carefully fold in the flour mixture a third at a time using a silicone spatula, ensuring each addition is fully incorporated before adding the next. Scrape the bowl bottom to avoid flour pockets. Finally, fold in the vanilla extract gently until blended.
  5. Bake the Cake: Spread the batter evenly to the edges of the prepared baking sheet. Bake for 10 to 12 minutes until golden, springy to the touch, and not indenting under gentle pressure.
  6. Roll the Cake: Immediately after baking, run a knife around the edges and transfer the cake with parchment on a cooling rack. Flip the cake top-side down onto the sugar-dusted towel. Peel away the parchment, and while still warm, start at the short end and tightly roll the cake with the towel. Let cool completely rolled on the rack.
  7. Prepare the Syrup: In a small bowl, mix raspberry preserves with 2 tablespoons of water until syrupy. Add more water if needed. Set aside.
  8. Make the Whipped Cream: In a chilled bowl, beat the heavy cream with granulated sugar on medium-high for 3 to 4 minutes until stiff peaks form. Set aside.
  9. Prepare the Mascarpone Filling: In another bowl, stir together mascarpone cheese and vanilla until smooth. Fold the whipped cream into the mascarpone in thirds gently until fully combined.
  10. Add Raspberries to Filling: Coarsely mash half of the fresh raspberries with a fork and fold them into the mascarpone mixture carefully, keeping the distribution even but not overmixed.
  11. Assemble the Cake: Unroll the cooled cake carefully; small cracks are normal. Drizzle the prepared raspberry syrup evenly over the cake. Spread the mascarpone raspberry filling over the cake to the edges. Roll the cake back up tightly but gently.
  12. Chill and Serve: Trim the ends for a neat appearance if desired. Place the roll on a serving platter, cover with plastic wrap, and refrigerate for 1 to 2 hours up to overnight to set. Before serving, dust with confectioners’ sugar and garnish with the remaining fresh raspberries.

Notes

  • Do not grease the baking sheet for the sponge cake to help it rise properly.
  • Use room temperature eggs to help achieve volume in the batter.
  • Folding the dry ingredients gently preserves the air incorporated during beating, crucial for a light sponge.
  • Rolling the cake while warm prevents cracking and helps it hold shape.
  • Chilling the assembled cake improves slicing and flavor melding.
  • If raspberry preserves are too thick, add water gradually to reach a spreadable syrup consistency.

Find it online: https://yumbara.com/raspberry-swiss-roll-cake-recipe/