The Ultimate Raspberry Roll Cake: A Light, Fluffy, and Easy Summer Dessert
Experience the joy of summer with this delightful raspberry roll cake – a delicate vanilla sponge cake generously filled with vibrant fresh raspberries, sweet raspberry preserves, and luscious vanilla whipped cream. This light, airy, and utterly refreshing dessert is a true family favorite, perfect for any warm-weather gathering or a special treat.
This post is sponsored by Driscoll’s.
As the days grow longer and the sunshine beckons, my cravings turn towards all things fresh, light, and fruity. There’s something undeniably special about the start of summer, signaling a season of outdoor gatherings, delicious grilled meals, and of course, exquisite desserts. And when it comes to summer sweets, this raspberry roll cake firmly holds a top spot on my list of all-time favorites. It’s not just a dessert; it’s a celebration of vibrant flavors and delicate textures, making it the perfect showstopper for Memorial Day, Fourth of July, or any warm-weather occasion.
This isn’t a casual claim – this raspberry roll cake is truly one of my top five most cherished dessert and cake recipes. What makes it so irresistible? It’s the perfect harmony of textures and tastes. Imagine a sponge cake that’s so incredibly fresh and light, practically melting in your mouth. Now picture that delicate sponge generously filled with two of my absolute favorite things: subtly sweetened whipped cream and an abundance of fresh, juicy raspberries. We’re talking tons and tons of raspberries, ensuring a burst of berry goodness in every single bite!
Raspberries are, without a doubt, my favorite berry, especially during this time of year when they are at their peak freshness and flavor. This cake truly embraces that love for raspberries, stuffing the delicate sponge to the brim with them. My philosophy when it comes to berries in a dessert is always “go big or go home,” and this cake certainly delivers on that promise. The vibrant color and tart sweetness of the raspberries perfectly complement the creamy vanilla filling and light cake base, creating a dessert that is both visually stunning and incredibly delicious.
For those looking for a unique and elegant spin on the classic roll cake, you might also enjoy exploring this intriguing raspberry matcha cake. But for pure, unadulterated summer bliss, our classic raspberry roll cake stands unmatched.
A Treasured Family Recipe: The History of My Raspberry Roll Cake
This particular recipe for raspberry roll cake holds a special place in my heart, rooted deeply in family tradition. My mom has been perfecting various versions of this cake for as long as I can remember, and it was consistently my most requested dessert throughout my childhood. While she occasionally indulged my dad and sisters with a chocolate version, I was, and remain, a steadfast vanilla sponge cake enthusiast through and through.
Growing up, when my classmates brought in standard yellow cakes with chocolate frosting for school birthday celebrations, I proudly arrived with this beautiful raspberry roll cake. Yes, you could say I was (and perhaps still am) a little high-maintenance when it comes to cake frostings and fillings! I’ve always been very particular about what goes into a cake, and a lightly whipped cream remains one of my absolute favorite fillings to this day. Its ethereal texture and delicate sweetness don’t overpower the delicate sponge. It’s wonderfully light and airy, crucial for not weighing down the delicate sponge cake, and perfectly suited for the refreshing feel of summertime desserts.
Demystifying the Roll Cake: Easier Than You Think!
Sponge roll cakes, often called Swiss rolls, sometimes carry a reputation for being complicated, finicky, or intimidating to make. I’m here to tell you that this couldn’t be further from the truth! In reality, I consider them to be one of the easiest and most satisfying desserts to prepare, especially when you keep the cake filling simple and straightforward, as we do in this recipe. The key is understanding a few basic principles, which we’ll cover in detail.
One of the greatest advantages of roll cakes is their quick baking time. The thin sheet of sponge bakes up in almost no time at all – typically a mere 10 to 15 minutes. This means less waiting and more enjoying! Furthermore, the baking equipment required is quite basic and likely already in your kitchen. All you truly need is a standard half sheet pan (approximately 18 x 13 inches) and some parchment paper. There’s no need for specialized fancy cake pans, elaborate leveling tools, or intricate decorating techniques to achieve a beautiful and delicious result. The charm of this cake lies in its rustic elegance and fresh, natural appeal.
Essential Tips for Raspberry Roll Cake Success: Mastering the Roll
The most important and crucial step for achieving a perfect, crack-free sponge roll cake is to roll the cake immediately once it is removed from the oven. This initial roll, while the cake is hot, establishes a “muscle memory” in the sponge, training it to hold its spiral shape without splitting or cracking during the final assembly. Don’t skip or delay this step – it truly makes all the difference!
Here’s how to execute this critical step with confidence:
- **Prepare Your Surface:** Lay a large, clean kitchen linen (a linen tea towel works wonderfully due to its texture and absorbency) on your working surface. Ensure the long edge of the linen is facing you.
- **Dust Generously:** Using a fine-meshed sieve, dust the linen generously and evenly with powdered sugar. This prevents the warm cake from sticking to the towel and adds a touch of sweetness.
- **The Inversion:** As soon as the cake comes out of the oven, quickly and confidently invert the entire sheet pan and cake onto the powdered sugar-dusted linen. Be decisive!
- **Peel and Roll:** Gently peel off and discard the parchment paper from the hot cake. While the cake is still warm and pliable, roll the cake and the linen together – from short end to short end – into a tight spiral. The linen should be rolled with the cake, acting as a barrier so the cake’s warm surfaces don’t touch and stick to each other.
- **Cooling:** Set the tightly rolled cake on a wire rack and allow it to cool completely to room temperature in this rolled state. This allows the cake to “set” its spiral shape.
By following this technique, you’ll become a cake roll champion in no time, producing beautifully spiraled cakes every single time!
Crafting the Perfect Raspberry Filling and Finish
Once your sponge cake is perfectly rolled, cooled, and then carefully unrolled, it’s time to build the layers of deliciousness. The first layer is a thin, even spread of high-quality raspberry preserves. This layer isn’t just about adding sweetness; it provides essential moisture to the cake and a concentrated burst of berry flavor, creating a delightful foundation for the fresh filling. If your preserves are too thick, don’t hesitate to thin them with a touch of water or a fruit liqueur to ensure they spread easily without tearing the delicate sponge.
The main filling for this roll cake is inspired by a classic raspberry fool, giving it a wonderfully creamy and fruity character. It’s a simple yet exquisite combination: lightly mashed fresh raspberries are gently folded into fluffy vanilla whipped cream. After this beautifully tinted, pale pink raspberry cream is spread across the preserves layer, we take it up another notch by adding more fresh raspberries. Sliced in half lengthwise, these additional berries are evenly distributed and gently pressed into the cream. This layering technique ensures that you don’t just get a hint of raspberry; you get an intense, fresh raspberry flavor in every single bite, perfectly balanced by the sweet, airy cream.
For a cake where raspberries play such a starring role – serving as flavoring, filling, and topping – the quality of the berries is paramount. That’s why my go-to choice is always Driscoll’s brand. Their commitment to consistent freshness, vibrant color, and exceptional flavor truly shines through in every berry, making them ideal for a recipe like this where the fruit needs to be perfect.
To complete this masterpiece, the exterior of the roll cake is frosted with a final, delicate layer of lightly sweetened vanilla whipped cream. This smooth, elegant finish provides a beautiful canvas for the final garnishes: a generous scattering of fresh raspberries and a light dusting of powdered sugar. The result is a dessert that, with its pristine white and red hues, might remind you of a winter wonderland, but its taste is unequivocally pure summer. It’s wonderfully fluffy, incredibly flavorful, and beautifully light.
One of the best qualities of this raspberry roll cake is that it can be prepped ahead of time. Once assembled, it needs a minimum of 1-2 hours to chill and allow the cream filling to set, making it an ideal dessert for entertaining. Simply cover it lightly with plastic wrap and refrigerate until just before serving. When you’re ready, a quick dusting of powdered sugar and a final flourish of fresh raspberries will make it table-ready. Slice it into elegant rounds using a long serrated knife, and prepare for rave reviews. If you’re searching for an impressive yet surprisingly manageable springtime or summer dessert that truly delights, this raspberry roll cake is absolutely it!
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.
- Ensure all eggs are at room temperature. This helps them whisk up to their maximum volume, which is essential for a light and airy sponge cake.
- When folding the egg whites and flour into the yolk mixture, do so gently. Overmixing can deflate the batter, resulting in a dense cake.
- Adjust the thickness of your raspberry preserves if needed. They should be thin enough to spread easily without damaging the delicate cake.
- Chilling the assembled cake for at least 1-2 hours is crucial. This allows the whipped cream filling to set, making the cake easier to slice and serve cleanly.
This recipe post is proudly sponsored by Driscoll’s. Their commitment to quality ensures the best-tasting berries for your baking endeavors. Be sure to visit Driscoll’s website for even more inspiring berry recipes and to participate in their exciting Sweetest Berry Sweepstakes at Driscolls.com. Your support for brands I genuinely love and incorporate into my own kitchen is deeply appreciated!