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Raspberry Roll Cake

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 8 slices
Calories 350
A light and fluffy sponge cake filled with raspberry preserves and whipped cream, then rolled into a beautiful dessert.

Ingredients

Eggs

  • 6 large eggs (separated) (at room temperature)
  • 1 cup granulated sugar (divided)
  • 1 teaspoon pure vanilla extract

Flour

  • 1 cup cake flour, sifted
  • 0.25 cup powdered sugar (reserved for rolling the cake)

Raspberry Preserves

  • 0.25 cup raspberry preserves (about 210g)

Heavy Cream

  • 0.4 cup chilled heavy cream
  • 3 tablespoons powdered sugar
  • 0.5 teaspoon pure vanilla extract

Fresh Raspberries

  • 12 ounces fresh raspberries (divided)
  • 6 ounces fresh raspberries (for topping)

Instructions 

  • Preheat oven to 375°F (190°C). Prepare a half sheet pan with parchment and baking spray.
  • Whisk egg whites until foamy, add half the sugar, and beat to medium peaks. Set aside. Beat egg yolks with remaining sugar and vanilla until ribbony. Gently fold in egg whites and sifted flour, then spread batter on prepared pan and bake for 10-12 minutes.
  • Invert the warm cake onto a powdered sugar-dusted linen, peel off parchment, and roll into a tight spiral. Cool completely.
  • Unroll the cake, spread raspberry preserves thinly, then whip heavy cream with powdered sugar and vanilla. Fold in mashed raspberries. Spread whipped cream over the cake, add halved raspberries, then re-roll tightly. Chill for 1-2 hours.
  • Spread whipped cream on the outside of the rolled cake, top with fresh raspberries, dust with powdered sugar, and serve.

Notes

Ensure the raspberry preserves are thin enough to spread without damaging the cake.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: raspberries