![['A close-up side view of a Raspberry Roll Cake with vibrant red raspberries on top.', 'A luscious Raspberry Roll Cake, showcasing a soft sponge rolled with raspberry filling and fresh berries.', 'Detailed view of a sliced Raspberry Roll Cake, revealing creamy filling and fresh raspberries.', 'A beautifully presented Raspberry Roll Cake with a dusting of powdered sugar and bright raspberries.']](https://quickflavorfix.com/wp-content/uploads/2026/06/raspberry-roll-cake_1_U1.webp)
Raspberry Roll Cake
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)
Preserves
- 0.25 cup raspberry preserves (Bonne Maman recommended)
- 160 mL chilled heavy cream
- 3 tablespoons powdered sugar
- 0.5 teaspoon pure vanilla extract
Fresh Raspberries
- 12 ounces 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 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. Spread raspberry preserves on unrolled cake, then whip cream with powdered sugar and vanilla. Fold in mashed raspberries, spread over cake, add halved raspberries, then re-roll tightly. Chill for 1-2 hours.
- Unroll the cake, spread whipped cream over the surface, then re-roll. Decorate with fresh raspberries and dust with powdered sugar before serving.
Notes
Ensure the preserves are thin enough to spread without damaging the cake.