Homemade Raspberry Roll Cake: Your Ultimate Guide to a Light, Fluffy, and Fresh Summer Dessert
Discover the secret to a perfect Raspberry Roll Cake – a delightful vanilla sponge roll cake generously filled with fresh, vibrant raspberries, sweet raspberry preserves, and luscious vanilla whipped cream. This elegant yet simple dessert is a quintessential taste of summer, cherished by families for its light texture and burst of berry flavor.
This post is sponsored by Driscoll’s.
As the days grow longer and the sun shines brighter, our minds naturally drift towards warm-weather celebrations and the delicious desserts that accompany them. With summer just around the corner, many of us are already planning backyard barbecues, picnics, and festive gatherings. While I’ll be celebrating a friend’s wedding in Ocean City next weekend, I’m already dreaming of the perfect summer treat to share with loved ones: this incredible Raspberry Roll Cake. It’s not just a dessert; it’s a feeling, a memory, and undoubtedly one of my top five favorite cake recipes of all time – and I don’t make that claim lightly!
What makes this raspberry roll cake so extraordinary? It’s its unparalleled freshness, remarkably light and airy texture, and the generous embrace of two of my most beloved ingredients: delicately sweetened vanilla whipped cream and an abundance of ripe, juicy fresh raspberries. Every bite is a harmonious blend of fluffy sponge and tart-sweet berry goodness. If you’re searching for a dessert that truly captures the essence of summer, look no further than this vibrant, fruit-filled creation.
It’s no secret that I have a deep affection for raspberry desserts. Raspberries are, without a doubt, my favorite berry, especially during this time of year when they are at their peak. This cake takes that love to the next level, practically overflowing with fresh raspberries. Why hold back when you can go big and create something truly unforgettable, right? And for those who appreciate an elegant, modern twist on a classic, you might also enjoy this intriguing raspberry matcha cake.
A Treasured Childhood Memory: The Original Raspberry Roll Cake
This particular raspberry roll cake holds a special place in my heart, deeply rooted in my childhood. My mom has been perfecting her version of this cake for countless years, and it quickly became my most requested dessert as I was growing up. While she occasionally indulged my dad and sisters with a chocolate rendition, I remained a steadfast vanilla sponge cake enthusiast through and through. There was just something about the pure, delicate flavor of the vanilla sponge that perfectly complemented the fresh raspberries and light cream.
I distinctly remember a time when, amidst a sea of yellow cakes with chocolate frosting at school birthday parties, I proudly brought in this very raspberry roll cake. Yes, you could say I was a little high-maintenance when it came to my cakes! Even now, I remain quite particular about cake frostings, and a lightly whipped cream remains one of my absolute favorite fillings. It’s wonderfully light and airy, never weighing down the delicate sponge – a crucial detail for a perfect roll cake – making it an ideal choice for the warmer months.
Beyond the Myth: The Simplicity of Roll Cakes
Sponge roll cakes often carry an unfair reputation for being intricate and challenging to make. However, I’ve always considered them to be among the simplest and most rewarding desserts, especially if you opt for a straightforward and delicious filling like the one featured in this recipe. The beauty of a roll cake lies in its quick baking time – typically a mere 10 to 15 minutes – and the minimal, common baking equipment required. All you really need is a standard half sheet pan and a roll of parchment paper. There’s no need for specialized cake pans or complicated leveling techniques, making it surprisingly accessible for home bakers of all skill levels.
Essential Tips for Raspberry Roll Cake Success
Achieving a perfect, crack-free sponge roll cake is simpler than you might think, primarily hinging on one critical step:
The Golden Rule: Roll While Hot!
The most important and crucial step for sponge roll cakes is to roll the cake immediately once it is removed from the oven. This creates “cake muscle memory,” training the warm, pliable sponge to hold its rolled shape. To do this effectively, dust a large, clean kitchen linen (a linen tea towel is ideal due to its texture) generously with powdered sugar. Quickly and confidently invert the hot cake onto the sugar-dusted towel. The cake should be rolled with the kitchen linen (so that the cake is not touching itself). This method prevents the sponge cake from splitting and cracking later during assembly when you unroll it to add the filling. Master this technique, and you’ll become a roll cake champion in no time, ensuring a beautifully smooth spiral every time!
Beyond the Roll: Additional Tips for a Flawless Sponge
- Room Temperature Ingredients: Ensure your eggs are at room temperature. This helps them whip up to maximum volume, resulting in a lighter, airier sponge.
- Sifting Flour: Always sift your cake flour. This prevents lumps and helps to evenly distribute the flour, contributing to the delicate texture of the sponge.
- Gentle Folding: When incorporating the sifted flour and whipped egg whites into the yolk mixture, use a light, gentle folding motion with a large spatula. Overmixing will deflate the batter and result in a dense cake.
- Proper Pan Preparation: Lightly grease your half sheet pan and then line it with parchment paper, followed by another light greasing of the paper. This double layer of non-stick protection ensures the cake releases effortlessly after baking.
- Even Spreading: Once the batter is ready, spread it evenly across the prepared sheet pan using an offset spatula. An even thickness guarantees uniform baking.
- Cooling Completely: After rolling the hot cake in the towel, allow it to cool completely on a wire rack before unrolling and adding the filling. This stabilization prevents the cake from tearing and helps the filling stay put.
Crafting the Perfect Raspberry Filling
Once the sponge cake is perfectly rolled, cooled, and gently unrolled, it’s time to build the layers of irresistible raspberry flavor. The first layer is a thin spread of high-quality raspberry preserves. This doesn’t just add a touch of sweetness; it also infuses the cake with extra moisture and a deeper berry essence, creating a beautiful foundation for the fresh fruit.
The main filling for this roll cake is inspired by a classic raspberry fool, but with a refined twist. It begins with lightly mashed fresh raspberries, which are then delicately folded into a cloud of vanilla whipped cream. Once this vibrant raspberry cream is spread evenly over the preserves, the indulgence continues: you add even more fresh raspberries! This two-pronged approach ensures that not only does the mashed fruit tint the whipped cream a lovely light pink hue, but it also guarantees a burst of pure, fresh raspberry flavor in every single bite, truly elevating the dessert experience.
For consistent quality and exceptional flavor, my go-to berries are always Driscoll’s brand. Their commitment to freshness and vibrant taste is unmatched, which is particularly important for a cake like this where raspberries are the undeniable star – serving as a key flavoring, a substantial filling, and a beautiful topping.
The Grand Finale: Assembly and Decoration
To complete this stunning dessert, the re-rolled cake is coated with a final, smooth layer of lightly sweetened vanilla whipped cream. The finishing touches include an abundant garnish of fresh, whole raspberries and a delicate dusting of powdered sugar. The contrast of the pristine white cream, the ruby red berries, and the gentle snow-like dusting creates a visual masterpiece that’s as delightful to behold as it is to eat.
This raspberry roll cake, with its elegant presentation, might initially bring to mind a winter wonderland, yet its taste is unequivocally pure summer. It’s incredibly fluffy, light, and bursting with the freshness of berries. If you’re searching for a spectacular springtime or summer dessert that can be gracefully prepped ahead of time, this raspberry roll cake is absolutely the one. It allows you to enjoy your festivities without last-minute stress, knowing a show-stopping treat awaits!
Raspberry Roll Cake
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Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
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Half Sheet Pan
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Natural Parchment Paper
Ingredients
Sponge Roll Cake:
- 6 large eggs separated and at room temperature
- 1 cup (200g) granulated sugar divided
- 1 teaspoon pure vanilla extract
- 1 cup (120g) cake flour, sifted *if not using metric weights, fluff the flour well, scoop, and level with the back of knife
- ⅓ cup (40g) powdered sugar reserved for rolling the cake
Filling:
- ⅔ cup (210g) raspberry preserves *I recommend Bonne Maman brand
- ⅔ cup (160 mL) chilled heavy cream
- 3 tablespoons (18g) powdered sugar
- ½ teaspoon pure vanilla extract
- 12 ounces (2 packages) fresh raspberries divided
Final Assembly and Decoration:
- ⅔ cup (160 mL) chilled heavy cream
- 3 tablespoons (18g) powdered sugar plus more for dusting
- ½ teaspoon pure vanilla extract
- 6 ounces (1 package) fresh raspberries for topping
Instructions
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Make the Sponge Roll Cake: Preheat the oven to 375°F (190°C) with a rack in the center position. Lightly grease a half sheet pan (roughly 18 x 13-inches) with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.
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Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk over high speed until light and foamy. With the mixer on medium-high speed, slowly sprinkle in ½ cup (100g) granulated sugar and continue beating until the egg whites have reached medium peaks. If the whisk attachment is lifted, the peak of the egg whites should tip slightly but still hold. Carefully transfer the egg white mixture to a large, clean mixing bowl and set aside until ready to use.
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Wipe the stand mixer bowl clean (don’t worry if there is still some egg white residue). Add the egg yolks, remaining ½ cup (100g) granulated sugar, and vanilla extract to the bowl. Using the whisk attachment, beat the mixture over high speed until ribbony and pale yellow, about 3 minutes. Remove from the stand mixer. Add roughly ⅓ of the reserved whipped egg whites to the beaten yolk mixture. Holding the whisk attachment in one hand, gently mix together by hand. Using a large spatula, gently fold in the remaining egg whites in two additions being careful not to delate the egg whites by over mixing.
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Sprinkle roughly one quarter of the sifted cake flour onto the batter and fold in gently with a spatula. Repeat until all of the flour has been evenly incorporated and the batter is airy and smooth. Scrape the bottom of the bowl to ensure all of the ingredients have been evenly incorporated. Transfer the batter onto the greased, parchment-lined half sheet pan. Spread into an even layer using a large offset spatula. The batter should fill the entire pan.
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Gently transfer to the oven and bake for 10 to 12 minutes, or until lightly golden in color. As the cake is baking, lay a clean kitchen linen (long edge of the linen facing you) on a large working surface. Using a fine-meshed sieve, dust the linen generously with the reserved ⅓ cup (40g) powdered sugar.
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As soon as the cake is removed from the oven, loosen the cake edges from the pan with a knife if needed. Carefully and quickly invert the sheet pan and cake (long edge of the pan facing you) onto the powdered sugar dusted linen in one quick motion. Gently peel off and discard the parchment paper. While the cake is warm, roll the cake and linen – short end to short end – into a tight spiral. The linen should be rolled with the cake, so that the cake surface doesn’t touch itself as it is rolled. Set the rolled cake on a wire rack until it has cooled to room temperature.
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Prepare Filling: Note: Depending the thickness of your raspberry preserves you may need to thin them down with up to 1 tablespoon (15 mL) of water; whisking to combine. The preserves should be relatively thin before spreading on the cake – if the preserves are too thick, you will damage the cake. Use your best judgement.
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Unroll the sponge cake so that it lays completely flat on top of the linen. Using an offset spatula, spread the raspberry preserves into a very thin layer over the entire surface of the cake.
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In the bowl of a stand mixer fitted with a whisk attachment, combine the chilled heavy cream, powdered sugar, and vanilla extract. Starting at low speed and slowly increase to medium-high, beat the cream until it is fairly thick and medium peaks form. In a separate bowl, lightly mash one package (6-ounce) of fresh raspberries. Gently fold the mashed raspberries into the whipped cream.
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Spread the raspberry whipped cream onto the cake – directly on top of the raspberry preserves – leaving a ¾-inch border on all sides. Slice the remaining package (6-ounces) of raspberries in half lengthwise and distribute them evenly onto the raspberry cream layer, gently pressing them into the cream. Carefully roll the cake – short end to short end – into a tight spiral. Set the cake seam-side down onto a long serving platter, cover the surface tightly with plastic wrap, and refrigerate the cake for a minimum of 1-2 hours to allow the cream to set before preparing the topping and final decoration.
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Final Assembly and Decoration: In the bowl of a stand mixer fitted with a whisk attachment, combine the chilled heavy cream, powdered sugar, and vanilla extract. Starting at low speed and slowly increase to medium-high, beat the cream until it is fairly thick and medium peaks form. Using an offset spatula, spread the whipped cream into an even, smooth layer on the outside of the rolled sponge cake.
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Top the cake generously with the raspberries. Serve immediately or if prepping ahead, cover lightly with plastic wrap and refrigerate. Just before serving, dust the cake with powdered sugar. Slice into rounds using a long serrated knife.
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Tips for Success:
- This cake is best served the day it is baked and assembled, but it can be covered and refrigerated for 2 to 3 days.
- It is important to invert and roll the sponge cake immediately once it is removed from the oven. This helps create muscle memory in the cake and prevents cracks and tearing during rolling.
This recipe post is proudly sponsored by Driscoll’s. For more delightful berry recipes and the chance to win in the Sweetest Berry Sweepstakes, be sure to visit Driscoll’s website. Your support for brands I genuinely love and use in my own kitchen is always appreciated!