Description
This Raspberry Swiss Roll Cake features a light and airy sponge cake rolled with a luscious mascarpone and fresh raspberry filling, finished with a sweet raspberry syrup and dusted with confectioners’ sugar. Perfect for an elegant dessert or special occasion, this recipe yields 12 servings of delightful, fruity indulgence.
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 and set aside. Do not grease the baking sheet to ensure proper rising. 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: In a stand mixer bowl fitted with the whisk attachment or a large bowl with a hand mixer, beat the eggs and granulated sugar on high speed for 7 to 8 minutes until ribbons form on the surface and the mixture doubles in volume and turns pale yellow.
- Fold: Gently fold the flour mixture into the egg mixture in thirds using a silicone spatula, ensuring each addition is incorporated before adding more. Scrape the bowl bottom to catch any flour pockets. Fold in the vanilla extract until just combined. Spread the batter evenly in the prepared baking sheet, reaching the edges.
- Bake and Roll: Bake for 12 minutes until the cake is golden and springs back when lightly pressed. Immediately run a knife around the edges and slide the cake with parchment onto a cooling rack. Flip the cake onto the sugar-dusted towel, peel off the parchment, and, while still hot, roll the cake tightly from the short end with the towel. Set on a cooling rack to cool to room temperature.
- Make the Syrup: Stir the raspberry preserves and 2 tablespoons of water in a small bowl to create a syrupy consistency. Add more water if needed. Set aside.
- Make the Cake Roll Filling: Beat the heavy cream and granulated sugar on medium-high speed 3 to 4 minutes until stiff peaks form. In a separate bowl, stir together the mascarpone and vanilla. Fold the whipped cream into the mascarpone mixture in thirds until combined. Coarsely mash half of the fresh raspberries with a fork and gently fold them into the filling.
- Assemble the Cake: Once the cake is cool, carefully unroll it. Drizzle the raspberry syrup evenly over the surface. Spread the raspberry mascarpone filling over the cake edges to edges. Roll the cake back up tightly.
- Serve: Trim the ends for a neater appearance if desired. Place the roll on a serving platter, cover with plastic wrap, and refrigerate for 1 to 2 hours or overnight to set the filling and make slicing easier. Before serving, dust with confectioners’ sugar and scatter remaining fresh raspberries around the cake.
Notes
- The sponge cake base can be made up to 24 hours ahead and stored covered at room temperature.
- After assembly, keep the cake refrigerated wrapped in plastic for up to 3 days to maintain freshness and texture.
- Be careful when unrolling the cake as cracks may appear; this is normal and will be concealed by the filling and rolling.
- For best results, ensure eggs and cream are at room temperature or properly chilled as specified for optimal texture.
- Adjust the syrup consistency by adding more water if it is too thick to spread easily.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
