Irresistibly Easy Raspberry Roll Cake That Everyone Loves
Discover the delightful Raspberry Roll Cake, a whimsical creation made with fluffy vanilla sponge cake and fresh raspberry goodness topped with luscious vanilla whipped cream.
Ingredients
- 6 large Eggs separated
- 1 cup Granulated Sugar divided
- 1 teaspoon Pure Vanilla Extract
- 1 cup Cake Flour sifted
- ⅓ cup Powdered Sugar reserved for rolling
- 3 tablespoons Powdered Sugar for filling
- ⅔ cup Raspberry Preserves recommended: Bonne Maman
- ⅔ cup Chilled Heavy Cream
- 12 ounces Fresh Raspberries divided
Instructions
- Preheat your oven to 375°F (190°C) and prepare a half sheet pan.
- Whisk egg whites until foamy, adding ½ cup sugar gradually; beat to medium peaks.
- Whisk egg yolks with remaining sugar and vanilla until thick and pale.
- Fold egg whites into yolk mixture, sift flour over it, and fold until no flour streaks remain.
- Pour batter into prepared pan and bake for 10-12 minutes until golden.
- Invert cake onto powdered sugar dusted linen and roll tightly to cool.
- Unroll cake, spread raspberry preserves evenly.
- Beat heavy cream with powdered sugar and vanilla; fold in 6 ounces raspberries.
- Spread cream over preserves, sprinkle halved raspberries, and re-roll tightly.
- Chill in the refrigerator for 1-2 hours, then prepare outer frosting.
- Whip cream with powdered sugar and vanilla, cover outside of the roll cake, and top with raspberries.
- Dust lightly with powdered sugar, slice, and enjoy!
Notes
- Use room temperature eggs for better volume.
- Fold gently to maintain airiness.
- Roll promptly after baking.
- Spread preserves thinly to avoid sogginess.
- Use fresh raspberries for the best flavor.
- Refrigerate rolled cake for easier slicing.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 150mgSodium: 50mgFiber: 1gSugar: 15g
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