Description
This Raspberry Swiss Roll Cake features a light and airy sponge cake rolled with a luscious raspberry mascarpone cream filling. The cake is soaked with a sweet raspberry syrup to enhance flavor and moistness, then chilled and decorated with fresh raspberries and a dusting of confectioners’ sugar for an elegant finish. Perfect for a special dessert or afternoon treat, this cake combines delicate textures and vibrant fruity notes in every bite.
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; do not grease. Lay a clean linen or tea towel on a work surface and dust 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: In a stand mixer bowl with the whisk attachment or using a hand mixer, beat eggs and granulated sugar on high speed for 7 to 8 minutes until ribbons form and mixture doubles in volume, turning pale yellow.
- Fold in Dry Ingredients and Vanilla: Using a silicone spatula, fold in the flour mixture in thirds, gently combining without deflating. Add the vanilla and fold until just incorporated. Spread batter evenly in the prepared pan to the edges.
- Bake and Roll: Bake for 12 minutes until golden and springy to touch. Immediately run a knife around edges, transfer cake with parchment to cooling rack, flip cake top side down onto the sugar-dusted towel, peel off parchment, and roll cake with towel from the short end while hot. Let cool to room temperature rolled.
- Make the Syrup: Stir raspberry preserves and 2 tablespoons water in a small bowl until syrupy. Add more water if necessary. Set aside.
- Prepare the Filling: Beat chilled heavy cream and sugar on medium-high speed until stiff peaks form. In another bowl, mix mascarpone and vanilla. Fold whipped cream into mascarpone in thirds until combined.
- Add Raspberries into Filling: Coarsely mash half the raspberries with a fork and gently fold into the mascarpone cream mixture, avoiding overmixing.
- Assemble the Cake: Unroll cooled cake carefully, drizzle and spread syrup evenly over the surface. Spread the raspberry filling all over the cake. Carefully re-roll the cake tightly without towel.
- Chill and Serve: Trim ends for neatness if desired. Transfer cake to serving platter, cover with plastic wrap, and refrigerate for 1 to 2 hours or overnight for best results. Before serving, dust with confectioners’ sugar and decorate with remaining fresh raspberries.
Notes
- You can prepare the cake base up to 24 hours in advance, store covered at room temperature.
- Once assembled, keep the roll refrigerated and consume within 3 days for best freshness.
- If the syrup is too thick, add more water gradually until it spreads easily.
- Use fresh, room temperature eggs for optimal volume when beating.
- Be gentle folding the flour and raspberries to maintain the light texture.
- Dusting the towel with confectioners’ sugar prevents sticking when rolling.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
