Description
A light and airy Raspberry Swiss Roll Cake featuring a delicate sponge rolled with a luscious mascarpone cream and fresh raspberries, perfect for an elegant dessert.
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 and line a 13 × 18-inch rimmed baking sheet with parchment paper. Dust a clean linen or tea towel generously with confectioners’ sugar.
- Mix the Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl and set aside.
- Beat Eggs and Sugar: Using a stand mixer with a whisk attachment or a hand mixer, beat eggs and granulated sugar on high speed for 7 to 8 minutes until ribbons form and mixture doubles in volume with a pale yellow color.
- Fold in Dry Ingredients and Vanilla: Gently fold the flour mixture into the egg mixture in thirds with a silicone spatula, ensuring no streaks remain. Fold in vanilla extract until just combined. Spread batter evenly in prepared pan.
- Bake and Roll: Bake for 12 minutes until golden and springy to the touch. Run a knife around edges, transfer cake with parchment to a cooling rack, then invert onto the sugared towel, peel off parchment. While hot, roll cake up with towel from the short end into a tight log. Cool to room temperature.
- Make the Syrup: Stir raspberry preserves and 2 tablespoons water in a small bowl until syrupy; 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 another bowl, mix mascarpone and vanilla. Fold whipped cream into mascarpone mixture in thirds until fully combined.
- Add Raspberries to Filling: Coarsely mash half of the raspberries with a fork and gently fold into the mascarpone cream.
- Assemble the Cake: Carefully unroll cooled cake, drizzle syrup evenly over the surface, then spread the filling to edges. Roll cake back up tightly.
- Chill and Serve: Trim the ends for a neat appearance if desired. Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight. Before serving, dust with confectioners’ sugar and scatter remaining raspberries around the cake.
Notes
- You can bake the sponge cake up to 24 hours in advance and store it covered at room temperature.
- After assembling, cover the cake with plastic wrap and refrigerate for up to 3 days.
- Chilling helps set the filling and makes slicing easier.
- If you don’t have mascarpone, cream cheese can be a substitute but will alter flavor slightly.
- Use a flexible silicone spatula for folding to avoid deflating the batter and filling.
- Dust the towel generously with confectioners’ sugar to prevent sticking when rolling the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 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
