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–+ servings
Benjamin

Decadent Raspberry White Chocolate Cake Roll

This Raspberry Roll Cake is a delightful blend of soft, airy sponge cake, tart raspberry preserves, and fluffy whipped cream, all rolled into a beautiful spiral. The light texture and fresh fruit flavors make it a perfect dessert for tea parties, brunches, or special occasions. Elegant yet easy to make, this cake is sure to impress!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 8 -10 servings
Course: Dessert
Cuisine: European
Ingredients Method Notes

Ingredients
  

For the Sponge Cake:
  • 6 large eggs separated, at room temperature
  • 1 cup granulated sugar divided
  • 1 teaspoon pure vanilla extract
  • 1 cup cake flour sifted
  • ⅓ cup powdered sugar for rolling the cake
For the Filling:
  • ⅔ cup raspberry preserves
  • ⅔ cup heavy cream chilled
  • 3 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract
  • 12 ounces fresh raspberries divided
For Garnish:
  • Additional powdered sugar for dusting
  • Fresh raspberries optional

Method
 

  1. Prepare the Sponge Cake: Preheat the oven to 375°F (190°C) and line a half-sheet pan with parchment paper. Whip the egg whites until soft peaks form, then gradually add half of the sugar and beat until stiff peaks form. In another bowl, beat the egg yolks with the remaining sugar and vanilla until thick. Gently fold the yolk mixture into the whites, then sift in the cake flour and fold until just combined. Spread the batter evenly into the pan and bake for 10-12 minutes.
  2. Roll the Cake: While the cake is warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, remove the parchment paper, and roll the cake up with the towel to cool completely.
  3. Make the Filling: Lightly mash half of the raspberries in a bowl. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the mashed raspberries.
  4. Assemble the Cake: Unroll the cooled sponge cake, spread a thin layer of raspberry preserves, followed by the whipped cream filling. Scatter the remaining whole raspberries over the cream. Carefully re-roll the cake without the towel.
  5. Chill & Serve: Transfer the cake to a platter, dust with powdered sugar, and garnish with fresh raspberries if desired. Slice and serve chilled.

Notes

    • Roll the cake while warm to prevent cracks.
    • Chill before slicing for clean, even cuts.
    • For a chocolate version, add 2 tablespoons of cocoa powder to the batter.
    • Store in the refrigerator for up to 3 days.

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