Raspberry Cake Roll
Delightfully light and irresistibly fruity, this Raspberry Cake Roll is a show-stopping dessert perfect for any occasion. Featuring a soft, sponge-like cake base delicately rolled around layers of sweet raspberry jam and fluffy homemade whipped cream, this dessert strikes the perfect balance between sweetness and freshness. The cake is baked to golden perfection, then rolled while warm to achieve its signature swirl. A final dusting of powdered sugar and optional garnishes like fresh raspberries and mint leaves elevate its presentation to bakery-level elegance. With just 20 minutes of prep time, this stunning jelly roll is not only beautiful but also surprisingly easy to make. Perfect for spring gatherings, birthdays, or as a centerpiece for your holiday table, this recipe is a must-try for raspberry lovers!
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Recipe Information
Ingredients
- 0.75 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 4 Large eggs
- 0.75 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 0.5 cups Powdered sugar (for dusting)
- 0.5 cups Raspberry jam (preferably seedless)
- 1 cups Heavy whipping cream
- 2 tablespoons Powdered sugar (for whipped cream)
- 0.5 cups Fresh raspberries (optional, for garnish)
- 10 Mint leaves (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper. Grease the parchment paper lightly.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the eggs for about 5 minutes until they are thick, pale, and frothy.
Gradually add the granulated sugar to the eggs, continuing to beat until well combined. Mix in the vanilla extract.
Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.
Pour the batter into the prepared jelly roll pan and spread it evenly. Tap the pan lightly on the counter to remove air bubbles.
Bake for 8-10 minutes, or until the cake is golden and springs back when touched lightly in the center.
While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
Once the cake is baked, immediately run a knife along the edges of the pan to loosen the cake, then carefully invert it onto the prepared towel. Remove the parchment paper.
While the cake is still warm, roll it up gently but tightly in the towel (starting from the short side) to form a spiral. Let it cool completely on a wire rack.
Once the cake is cool, gently unroll it and spread the raspberry jam evenly across the surface, leaving a small border around the edges.
In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the jam layer.
Carefully roll the cake back up (without the towel this time) to form a filled roll. Transfer it seam-side down onto a serving plate.
Dust the top of the cake roll with powdered sugar. Garnish with fresh raspberries and mint leaves if desired.
Refrigerate the cake roll for at least 1 hour before slicing and serving for neater slices.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 36.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
