Description
This Raspberry Swiss Roll Cake features a light and airy sponge cake rolled with a luscious mascarpone and whipped cream filling blended with fresh raspberries and raspberry syrup. Perfectly balanced with a touch of sweetness and tangy fruit, this dessert is elegant, refreshing, and ideal for special occasions or a delightful 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 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.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Beat the Eggs and Sugar: Using a stand mixer or 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 ribbons form when the whisk is lifted.
- Fold in Dry Ingredients and Vanilla: Gently fold in the flour mixture in thirds using a silicone spatula until just incorporated. Then fold in the vanilla extract until evenly combined. Spread the batter evenly in the prepared baking sheet to the edges.
- Bake and Roll the Cake: Bake for 12 minutes until golden and springy to touch. Immediately run a knife around the edges, transfer the cake on parchment paper to a cooling rack, flip it top side down onto the sugar-dusted towel, peel off the parchment, and roll the hot cake with the towel into a tight log. Let cool to room temperature on a rack.
- Make the Syrup: Stir together raspberry preserves and water in a small bowl until syrupy. Add more water if needed. Set aside.
- Prepare the Filling: Beat heavy cream and granulated sugar on medium-high speed until stiff peaks form. In another bowl, stir mascarpone and vanilla. Fold whipped cream into mascarpone mixture in thirds until smooth. Coarsely mash half the raspberries with a fork and fold into the filling gently.
- Assemble the Cake: Unroll the cooled cake carefully. Drizzle the raspberry syrup evenly over the surface. Spread the raspberry filling over the cake edges to edges. Carefully roll the cake back up tightly.
- Chill and Serve: Trim the ends for neatness if desired. Transfer to a serving platter, cover with plastic wrap, and refrigerate 1 to 2 hours or overnight to set. Before serving, dust with confectioners’ sugar and garnish with remaining fresh raspberries.
Notes
- You can prepare the sponge cake up to 24 hours ahead and store covered at room temperature.
- Once assembled, keep the roll refrigerated, covered tightly for up to 3 days to maintain freshness and ease of slicing.
- If you don’t have mascarpone, cream cheese softened can be used as a substitute, but it will alter the texture slightly.
- Be gentle folding the batter and filling to keep the sponge light and airy.
- Use a linen or tea towel dusted with confectioners’ sugar to prevent sticking while rolling the cake.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 125 mg
