Description
This Raspberry Swiss Roll Cake features a light and airy sponge cake rolled with a luscious mascarpone and whipped cream filling studded with fresh raspberries. Brushed with a sweet raspberry syrup and garnished with confectioners’ sugar and additional raspberries, it’s an elegant dessert perfect for special occasions.
Ingredients
Scale
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
Syrup
- 1/2 cup raspberry preserves
- 2 tablespoons water, or as needed
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 and 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. In a medium bowl, whisk together flour, baking powder, and salt. In a stand mixer or with a hand mixer, beat eggs and granulated sugar on high speed for 7 to 8 minutes until the mixture is pale yellow and ribbons form. Fold in the flour mixture in thirds until just incorporated, then fold in vanilla. Spread batter evenly in the baking sheet to the edges.
- Bake and Roll: Bake for 12 minutes until golden and springs back when pressed. Run a knife around edges and transfer cake on parchment paper to a cooling rack. Flip cake onto the sugar-dusted towel, peel off parchment. While hot, starting with the short end, roll the cake and towel into a tight log. Let cool completely on a rack.
- Make the Syrup: Stir raspberry preserves with 2 tablespoons of water to form a syrupy consistency. Add more water if needed. Set aside.
- Prepare the Filling: Beat heavy cream and granulated sugar on medium-high speed until stiff peaks form. In a separate bowl, mix together mascarpone and vanilla. Fold whipped cream into mascarpone in thirds until combined. Coarsely mash half the raspberries with a fork and fold gently into the filling.
- Assemble the Cake: Carefully unroll the cooled cake (small cracks are normal). Drizzle syrup evenly over the surface. Spread the raspberry mascarpone filling evenly over the cake. Roll cake back up tightly. Trim ends for a neat look if desired. Transfer to serving platter.
- Chill and Serve: Cover the roll with plastic wrap and refrigerate for 1 to 2 hours or overnight to set the filling. Before serving, dust with confectioners’ sugar and scatter remaining fresh raspberries on and around the cake.
Notes
- You can make the cake base up to 24 hours in advance and store it covered at room temperature.
- After assembling, refrigerate the finished cake for up to 3 days covered with plastic wrap.
- Use room temperature eggs to ensure better volume when whipping.
- Be gentle when folding the flour mixture to keep the batter airy for a light sponge.
- If the syrup is too thick, add a little more water to help it spread easily over the cake.
- Chilling the cake before slicing helps achieve clean slices and prevents cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 120 mg
