How to Make a Raspberry Roll Cake That Will Impress

The raspberry roll cake. A symphony of textures and flavors, this delightful dessert boasts a soft, pillowy sponge cake, generously spread with sweet and tangy raspberry filling, and dusted with a delicate snowfall of powdered sugar. It’s a classic treat that’s perfect for any occasion, from casual get-togethers to elegant soirées.

But what makes this dessert truly special is its versatility. Feeling adventurous? Add a swirl of whipped cream or a scattering of fresh berries to your raspberry filling. Want to elevate the presentation? Drizzle melted chocolate over the cake or decorate it with delicate piped flowers.

Whether you’re a seasoned baker or a kitchen novice, this recipe will guide you through each step, ensuring a raspberry roll cake that will tantalize your taste buds and impress your guests. So, put on your apron, preheat that oven, and let’s get rolling!

Ingredients You’ll Need:

For the cake:

• 4 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the filling:

• 1 cup (240ml) heavy cream
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract
• 1 cup (125g) fresh raspberries

Tools of the Trade:

• Two 10×15 inch baking sheets
• Parchment paper
• Stand mixer or hand mixer
• Rubber spatula
• Sifter
• Wire rack

Let’s Get Baking:

Making the Cake:

1. Prepare your baking sheets: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper, making sure to leave an overhang on the longer sides. This will help with rolling the cake later.

2. Whip it good: In your stand mixer or using a hand mixer, beat the eggs and granulated sugar together on high speed until the mixture becomes pale yellow and thick. You’ll know it’s ready when you lift the beaters and the batter falls back into the bowl in a ribbon that slowly dissolves.

3. Fold in the dry ingredients: In a separate bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, gently folding it in with your rubber spatula until just combined. Be careful not to overmix, as this can result in a tough cake.

4. Spread and bake: Pour the batter onto your prepared baking sheet and spread it evenly using your spatula. Bake for about 10-12 minutes, or until the cake is golden brown and springs back when lightly touched.

5. Cool it down: While the cake is baking, lay out a clean kitchen towel on your countertop and generously dust it with powdered sugar. Once the cake is out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and let the cake cool completely.

Whipping Up the Filling:

1. Whip the cream: In your stand mixer or using a hand mixer, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

2. Gently fold in raspberries: Add the fresh raspberries to the whipped cream and gently fold them in using your spatula. Be careful not to overmix, as you want to keep the raspberries intact and prevent the filling from becoming too runny.

The Grand Roll:

1. Spread the filling: Once the cake has cooled completely, carefully spread the raspberry filling evenly over the surface, leaving a small border around the edges.

2. Roll it up: Starting from one of the longer sides, carefully roll the cake up, using the towel to guide you. The goal is to create a tight, even roll.

3. Chill and serve: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least an hour before serving. This will allow the flavors to meld and the cake to firm up, making for easier slicing.

Tips and Tricks from a Baking Enthusiast:

• Room temperature is key: Make sure your eggs are at room temperature before you start. This will help them emulsify better with the sugar, resulting in a lighter and airier cake.

• Don’t overbake: Keep a close eye on your cake while it’s baking. Overbaking can lead to a dry cake that’s prone to cracking when rolled.

• Sweetness control: Adjust the amount of powdered sugar in both the filling and for dusting to your liking.

• Get creative with fillings: Don’t be afraid to experiment with other fruits or flavors for your filling! Strawberries, blueberries, and even chocolate would be delicious alternatives.

Ingredients for Raspberry Roll Cake

Rolling Raspberry Roll Cake

A Final Word From Our Kitchen to Yours:

Making a raspberry roll cake might seem intimidating at first, but with this detailed guide and our helpful tips, you’ll be whipping up this impressive dessert like a pro in no time! Remember, baking should be fun and rewarding. Don’t be afraid to get creative, experiment with flavors, and make this recipe your own. Most importantly, enjoy the process and savor every bite of your delicious creation!

What are some of your favorite cake roll variations? Share your thoughts and baking adventures in the comments below! And for more delightful dessert recipes, be sure to explore the rest of our website. Looking for a festive holiday treat? Our guide on how to make a Stump de Noel Cake is a must-try!