There’s nothing quite like the sight of a beautiful Raspberry Roll Cake sitting on the table, inviting everyone to gather around and indulge. As the summer sun bathes our kitchen in warm light, the aroma of whipped cream and fresh raspberries fills the air, instantly lifting our spirits. This cake has quickly become a family favorite in my house—a delightful blend of light vanilla sponge, tangy raspberry preserves, and a cloud of whipped cream.
After a particularly hectic week, crafting this elegant dessert feels like a hug from the inside. Its surprising simplicity means that even novice bakers can impress friends and family alike, making it a perfect choice for weekend gatherings or casual summer celebrations. Whether you stick with the classic raspberry flavor or experiment with variations like lemon strawberry or passionfruit, this roll cake is sure to be a hit. Let’s dive into the recipe that will brighten your table and tantalize your taste buds!
Why is Raspberry Roll Cake a must-try?
Delightful Presentation: The beautiful spiral of vibrant fresh raspberries and fluffy whipped cream makes an impressive centerpiece, perfect for summer gatherings.
Refreshing Flavors: Light vanilla sponge pairs perfectly with tangy raspberry preserves, creating a dessert that's both satisfying and refreshing.
Easy to Make: A straightforward recipe means even beginner bakers can craft this elegant cake effortlessly—ideal for spontaneous occasions!
Versatile Options: Switch things up by trying variations like Lemon Strawberry or Passionfruit Jam. Each version brings a unique twist to this family favorite.
Crowd Pleaser: No one can resist the allure of a slice! It's sure to be the star of your next gathering, leaving everyone asking for more.
If you're eager to explore even more delightful flavors, check out my Creamy Raspberry Frosting for a delicious addition!
Raspberry Roll Cake Ingredients
Discover the essentials for making this delightful dessert!
For the Cake
• Large Eggs – Separating and whipping the whites creates a light and airy sponge.
• Granulated Sugar – Provides sweetness and helps stabilize the egg whites in both the cake and whipped cream.
• Pure Vanilla Extract – Adds a fragrant vanilla flavor that enhances the cake and cream.
• Cake Flour – This soft flour results in a tender cake crumb, essential for a roll cake.
For the Filling
• Raspberry Preserves – Adds luscious flavor and moisture; Bonne Maman is highly recommended for quality.
• Chilled Heavy Cream – The base of your fluffy whipped cream topping; keep it cold for the best texture.
• Fresh Raspberries – For filling and garnish; use Driscoll's for freshness and flavor consistency.
For Dusting
• Powdered Sugar – Adds sweetness to your whipped cream and makes for a beautiful decoration on the final cake.
Full measurements are in the recipe card below.
How to Make Raspberry Roll Cake
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Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Grease and line a half sheet pan with parchment paper to ensure your cake lifts out easily.
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Whisk Egg Whites: In a clean mixing bowl, whisk the egg whites until foamy. Gradually add ½ cup of sugar, continuing to whisk until medium peaks form. Set aside for later.
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Combine Egg Yolks: Wipe the mixing bowl clean, then whisk together egg yolks, the remaining ½ cup sugar, and pure vanilla extract until the mixture is pale yellow in color.
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Fold in Egg Whites: Gently fold in about ⅓ of the whipped egg whites into the yolk mixture to lighten it. Then, carefully incorporate the rest of the egg whites, being gentle to keep the volume.
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Add Cake Flour: With a gentle hand, fold in the sifted cake flour into the batter until just combined, avoiding over-mixing to maintain that airy texture.
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Bake the Cake: Pour your batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 10-12 minutes, or until the cake is golden brown and springs back when gently touched.
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Invert the Cake: Dust a clean kitchen linen generously with powdered sugar. Invert the hot cake onto the linen, peeling off the parchment paper slowly to avoid tearing.
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Roll and Cool: Roll up the cake and linen from short end to short end. This "muscle memory" helps prevent cracks later. Allow it to cool on a wire rack until it reaches room temperature.
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Prepare the Filling: Once cooled, gently unroll the cake. Spread a thin layer of raspberry preserves over the surface to add flavor and moisture.
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Whip the Cream: In a separate bowl, beat the chilled heavy cream with powdered sugar and vanilla extract until medium peaks form, light and fluffy.
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Add Fresh Raspberries: Fold in the mashed fresh raspberries into the whipped cream mix. Spread this delightful mixture over the cake, being sure to leave a ¾-inch border around the edges.
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Add More Raspberries: Gently place halved fresh raspberries onto the whipped cream layer and press them down slightly to create a beautiful filling.
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Final Roll: Carefully roll the cake back up tightly, then refrigerate it for at least 1-2 hours to help it set and maintain shape.
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Assembly Time: For the final assembly, beat the chilled heavy cream again with powdered sugar and vanilla until medium peaks form. Spread this luscious whipped cream evenly over your rolled cake.
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Serve Delightfully: Top your masterpiece with generous fresh raspberries and dust with powdered sugar just before serving. Slice with a long serrated knife for clean pieces.
Optional: Garnish with mint leaves for a refreshing touch!
Exact quantities are listed in the recipe card below.
What to Serve with Raspberry Roll Cake?
Savoring a delightful raspberry roll cake is only part of the experience; let's create a charming meal that perfectly complements this summer dessert.
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Fresh Fruit Salad: Bright, seasonal fruits like berries and melons provide a refreshing contrast to the cake's rich flavors. It’s a perfect palette cleanser!
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream enhances the cake's raspberry allure, creating a luxurious and indulgent treat with every bite.
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Sparkling Lemonade: The zesty sparkle of lemonade adds a refreshing tang that harmonizes beautifully with the sweet, fruity notes of the roll cake.
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Whipped Cream Parfaits: Layer whipped cream, berries, and crumbled cake in a glass for a stunning presentation that mirrors the flavors of the roll cake.
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Almond Biscotti: A crunchy, nutty biscotti serves as a delightful textural contrast while its almond flavor echoes the vanilla notes beautifully.
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Chocolate Dipped Strawberries: These sweet treats offer a rich pairing, balancing the fruity tartness of the cake with indulgent chocolate goodness.
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Lavender Iced Tea: Infuse a floral touch with homemade iced tea, adding a sophisticated flavor that elevates the entire dessert experience.
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Lemon Sorbet: Close your meal with a clean, refreshing sorbet for a sweet yet tart finish, making your palate dance with joy.
Raspberry Roll Cake Variations
Want to put your own twist on this delightful dessert? Let’s explore some scrumptious variations that will take your Raspberry Roll Cake to a whole new level of deliciousness!
- Strawberry Bliss: Swap out raspberries for fresh strawberries, and use strawberry preserves for a fruity twist that’s simply irresistible.
- Lemon Strawberry: Add lemon zest and a hint of lemon extract in the sponge cake. Replace raspberry preserves with strawberry jam for a refreshing citrus blast. This variant will awaken your senses with each bite!
- Passionfruit Paradise: Use passionfruit jam for the filling along with fresh blackberries to create a tropical paradise cake. The sweet-tart harmony of flavors will transport you straight to a sun-soaked beach.
- Chocolate Delight: Craving a rich treat? Substitute in a chocolate sponge cake instead of vanilla. Pair it with raspberry filling for a luscious combination of flavors that’ll have chocolate lovers swooning.
- Nutty Crunch: Fold in some finely chopped nuts, like almonds or pistachios, into the sponge batter for added texture and crunch. It adds a delightful surprise with every slice!
- Coconut Cream: Add shredded coconut to your whipped cream filling; it gives an enticing tropical flavor while maintaining that fluffy goodness everyone loves.
- Spicy Kick: For those who like a little heat, add a pinch of cayenne pepper to your whipped cream. It contrasts beautifully with the sweetness of the dessert and gives a surprising kick.
- Vegan Version: Substitute eggs with flaxseed meal and use coconut cream for whipping. Replace dairy with plant-based milk and oil for a light yet decadent vegan-friendly cake!
Embrace these creative variations, and watch your family and friends quiz you on how you made this delightful dessert soar to new heights.
Expert Tips for Raspberry Roll Cake
• Roll While Hot: Rolling the cake immediately while it’s still warm creates muscle memory, helping to prevent cracks when you roll it later.
• Keep It Thin: Be careful not to spread too thick a layer of filling; a thinner layer allows for easier rolling and a perfect presentation.
• Choose a Clean Linen: Always use a clean kitchen linen or tea towel for rolling to avoid any residue that might affect the cake’s flavor.
• Serve Fresh: For the best taste and texture, serve the raspberry roll cake the same day it’s made, but it can be refrigerated for up to 3 days.
• Invert Correctly: Don’t forget to invert and roll the sponge cake as soon as it’s out of the oven to prevent cracks or tearing during assembly.
How to Store and Freeze Raspberry Roll Cake
Fridge: Store leftover raspberry roll cake in an airtight container for up to 3 days to keep it fresh and moist.
Freezer: If you want to make it ahead, wrap the unfilled cake tightly in plastic wrap and then foil, freezing for up to 2 months. Thaw in the fridge before filling.
Reheating: To enjoy, simply slice and let sit at room temperature for about 15 minutes before serving; this will soften the filling.
Decoration Notes: Avoid adding fresh raspberries and whipped cream until just before serving to maintain the cake's best texture and flavor.
Raspberry Roll Cake Recipe FAQs
What type of raspberries should I use for the filling?
Absolutely! I recommend using fresh raspberries for the best flavor and texture. Driscoll's brand is great for consistent freshness and sweetness. You want them to be vibrant and firm, avoiding any that have dark spots, since those may be overripe.
How should I store leftover Raspberry Roll Cake?
For optimal freshness, store leftover raspberry roll cake in an airtight container in the fridge for up to 3 days. This helps maintain the cake's moisture and prevents it from drying out.
Can I freeze the Raspberry Roll Cake?
Yes, you can! To freeze, wrap the unfilled sponge cake tightly in plastic wrap and then in aluminum foil, ensuring it’s airtight to prevent freezer burn. It can be frozen for up to 2 months. When you're ready to enjoy it, just thaw in the fridge before filling and serving.
What can I do if my roll cake cracks while rolling?
If your cake cracks, don’t fret! Ensure you roll the cake while it’s warm to create that "muscle memory" that helps it hold its shape. If cracks do occur, you can use extra whipped cream to fill in any gaps and smooth out the surface once it’s assembled.
Is this recipe suitable for those with dietary restrictions?
Very! You can easily adapt the Raspberry Roll Cake to suit various dietary preferences. For a gluten-free option, simply substitute the cake flour with a gluten-free blend. Just ensure your raspberry preserves and whipped cream toppings are also gluten-free. Always check labels for allergens, especially if serving to guests with allergies.
Heavenly Raspberry Roll Cake: A Refreshing Summer Delight
Ingredients
Method
- Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Grease and line a half sheet pan with parchment paper to ensure your cake lifts out easily.
- Whisk Egg Whites: In a clean mixing bowl, whisk the egg whites until foamy. Gradually add ½ cup of sugar, continuing to whisk until medium peaks form. Set aside for later.
- Combine Egg Yolks: Wipe the mixing bowl clean, then whisk together egg yolks, the remaining ½ cup sugar, and pure vanilla extract until the mixture is pale yellow in color.
- Fold in Egg Whites: Gently fold in about ⅓ of the whipped egg whites into the yolk mixture to lighten it. Then, carefully incorporate the rest of the egg whites, being gentle to keep the volume.
- Add Cake Flour: With a gentle hand, fold in the sifted cake flour into the batter until just combined, avoiding over-mixing to maintain that airy texture.
- Bake the Cake: Pour your batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 10-12 minutes, or until the cake is golden brown and springs back when gently touched.
- Invert the Cake: Dust a clean kitchen linen generously with powdered sugar. Invert the hot cake onto the linen, peeling off the parchment paper slowly to avoid tearing.
- Roll and Cool: Roll up the cake and linen from short end to short end. This 'muscle memory' helps prevent cracks later. Allow it to cool on a wire rack until it reaches room temperature.
- Prepare the Filling: Once cooled, gently unroll the cake. Spread a thin layer of raspberry preserves over the surface to add flavor and moisture.
- Whip the Cream: In a separate bowl, beat the chilled heavy cream with powdered sugar and vanilla extract until medium peaks form, light and fluffy.
- Add Fresh Raspberries: Fold in the mashed fresh raspberries into the whipped cream mix. Spread this delightful mixture over the cake, being sure to leave a ¾-inch border around the edges.
- Add More Raspberries: Gently place halved fresh raspberries onto the whipped cream layer and press them down slightly to create a beautiful filling.
- Final Roll: Carefully roll the cake back up tightly, then refrigerate it for at least 1-2 hours to help it set and maintain shape.
- Assembly Time: For the final assembly, beat the chilled heavy cream again with powdered sugar and vanilla until medium peaks form. Spread this luscious whipped cream evenly over your rolled cake.
- Serve Delightfully: Top your masterpiece with generous fresh raspberries and dust with powdered sugar just before serving. Slice with a long serrated knife for clean pieces.
Nutrition
Notes
- Roll While Hot: Rolling the cake immediately while it’s still warm creates muscle memory, helping to prevent cracks when you roll it later.
- Keep It Thin: Be careful not to spread too thick a layer of filling; a thinner layer allows for easier rolling and a perfect presentation.
- Choose a Clean Linen: Always use a clean kitchen linen or tea towel for rolling to avoid any residue that might affect the cake’s flavor.
- Serve Fresh: For the best taste and texture, serve the raspberry roll cake the same day it’s made, but it can be refrigerated for up to 3 days.
- Invert Correctly: Don’t forget to invert and roll the sponge cake as soon as it’s out of the oven to prevent cracks or tearing during assembly.
