Raspberry Roll Recipe

his Raspberry Roll is a perfect blend of light, fluffy cake and sweet, tangy raspberry filling, making it an irresistible dessert for any occasion. Let’s roll into this delightful recipe!

Resume of the Recipe:

The Raspberry Roll features a soft, spongy cake rolled up with a luscious raspberry filling, creating a beautiful swirl in every slice. This dessert is both visually stunning and delicious, perfect for impressing guests or treating yourself.

Exciting Story:

On a sunny afternoon, I decided to make something special for my family. I remembered the classic Swiss roll but wanted to give it a fruity twist. With raspberries in season, a Raspberry Roll seemed perfect. As the cake baked, the sweet aroma filled the house, drawing everyone to the kitchen. When we finally rolled up the cake with the raspberry filling and took our first bite, the combination of the fluffy cake and the tangy filling was a hit. This Raspberry Roll has since become a family favorite, perfect for celebrations and casual get-togethers alike.

Why This Raspberry Roll?

• Light and Fluffy Cake: The cake is soft and spongy, perfect for rolling.
• Luscious Raspberry Filling: Sweet and tangy filling that complements the cake beautifully.
• Impressive and Easy: Looks stunning but is simple to make.

Ingredients:

 

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup powdered sugar (for dusting)

For the Raspberry Filling:

• 1 cup fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

How to Make Raspberry Roll:

1. Prepare the Cake:
   1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
   2. In a large bowl, beat the eggs until thick and lemon-colored. Gradually add the granulated sugar and vanilla extract, beating well.
   3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the egg mixture, mixing just until combined.
   4. Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
   5. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll up the cake in the towel, starting from the short end. Cool completely on a wire rack.
2. Prepare the Raspberry Filling:
   1. In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
   2. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Assemble the Raspberry Roll:
   1. Unroll the cooled cake. Spread the raspberry mixture evenly over the cake, followed by the whipped cream.
   2. Roll up the cake again, without the towel. Place seam-side down on a serving platter.
   3. Dust with powdered sugar before serving.

Tips:

• Roll the cake while it’s still warm to prevent cracking.
• Use fresh raspberries for the best flavor.
• Chill the roll before slicing for cleaner cuts.

Raspberry Roll Recipe

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Cake:

• 4 large 4 eggs

• 3/4 cup 3/4 granulated sugar

• 1 tsp 1 vanilla extract

• 1 cup 1 all-purpose flour

• 1 tsp 1 baking powder

• 1/4 tsp 1/4 salt

• 1/4 cup 1/4 powdered sugar (for dusting)

• For the Raspberry Filling:

• 1 cup 1 fresh or frozen raspberries

• 1/4 cup 1/4 granulated sugar

• 1 tbsp 1 lemon juice

• 1 cup 1 heavy cream

• 2 tbsp 2 powdered sugar

• 1 tsp 1 vanilla extract

Directions

• Prepare the Cake:
• Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
• In a large bowl, beat the eggs until thick and lemon-colored. Gradually add the granulated sugar and vanilla extract, beating well.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the egg mixture, mixing just until combined.
• Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
• Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll up the cake in the towel, starting from the short end. Cool completely on a wire rack.
• Prepare the Raspberry Filling:
• In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
• In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Assemble the Raspberry Roll:
• Unroll the cooled cake. Spread the raspberry mixture evenly over the cake, followed by the whipped cream.
• Roll up the cake again, without the towel. Place seam-side down on a serving platter.
• Dust with powdered sugar before serving.

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