Description
A stunning roll cake with a tender sponge, creamy mascarpone filling, and fresh raspberries.
Ingredients
Scale
- 1/3 cup confectioners’ sugar (plus more to garnish)
- ¾ cup all-purpose flour
- ½ teaspoon aluminum-free baking powder
- ¼ teaspoon fine sea salt
- 5 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup raspberry preserves (plus 2 Tbsp water or as needed)
- 1 cup heavy cream, chilled
- ½ cup granulated sugar
- 8 ounces mascarpone, chilled
- 2 teaspoons pure vanilla extract
- 12 ounces fresh raspberries, divided
Instructions
- Preheat oven to 375°F. Line a 13×18-inch rimmed baking sheet with parchment paper. Dust a clean towel with confectioners’ sugar.
- Whisk flour, baking powder, and salt in a bowl; set aside.
- Using a stand mixer or hand mixer, beat eggs, granulated sugar, and vanilla on high until pale ribbon stage.
- Fold flour mixture in thirds with a silicone spatula until just combined. Spread batter evenly in pan.
- Bake 10–12 minutes until golden and springy. Turn cake out onto sugar-dusted towel and roll immediately; cool to room temperature.
- Stir raspberry preserves with water until smooth to make syrup; set aside.
- Beat heavy cream and sugar to stiff peaks; gently fold into mascarpone and vanilla until smooth.
- Mash half the raspberries and fold into cream filling.
- Unroll cooled cake and brush with syrup. Spread filling evenly over cake, then roll up tightly.
- Trim ends if desired. Cover and chill 1–2 hours. Dust with confectioners’ sugar and garnish with remaining raspberries before serving.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Cuisine: American, European
Nutrition
- Serving Size: 12 servings
- Calories: 357 kcal
- Sugar: 33 g
- Sodium: 96 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
