Raspberry Cake Roll

Delightfully light and irresistibly fruity, this Raspberry Cake Roll is a show-stopping dessert perfect for any occasion. Featuring a soft, sponge-like cake base delicately rolled around layers of sweet raspberry jam and fluffy homemade whipped cream, this dessert strikes the perfect balance between sweetness and freshness. The cake is baked to golden perfection, then rolled while warm to achieve its signature swirl. A final dusting of powdered sugar and optional garnishes like fresh raspberries and mint leaves elevate its presentation to bakery-level elegance. With just 20 minutes of prep time, this stunning jelly roll is not only beautiful but also surprisingly easy to make. Perfect for spring gatherings, birthdays, or as a centerpiece for your holiday table, this recipe is a must-try for raspberry lovers!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 0.75 cups All-purpose flour
• 1 teaspoons Baking powder
• 0.25 teaspoons Salt
• 4 Large eggs
• 0.75 cups Granulated sugar
• 1 teaspoons Vanilla extract
• 0.5 cups Powdered sugar (for dusting)
• 0.5 cups Raspberry jam (preferably seedless)
• 1 cups Heavy whipping cream
• 2 tablespoons Powdered sugar (for whipped cream)
• 0.5 cups Fresh raspberries (optional, for garnish)
• 10 Mint leaves (optional, for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper. Grease the parchment paper lightly.

Step 2

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, use an electric mixer to beat the eggs for about 5 minutes until they are thick, pale, and frothy.

Step 4

Gradually add the granulated sugar to the eggs, continuing to beat until well combined. Mix in the vanilla extract.

Step 5

Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.

Step 6

Pour the batter into the prepared jelly roll pan and spread it evenly. Tap the pan lightly on the counter to remove air bubbles.

Step 7

Bake for 8-10 minutes, or until the cake is golden and springs back when touched lightly in the center.

Step 8

While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.

Step 9

Once the cake is baked, immediately run a knife along the edges of the pan to loosen the cake, then carefully invert it onto the prepared towel. Remove the parchment paper.

Step 10

While the cake is still warm, roll it up gently but tightly in the towel (starting from the short side) to form a spiral. Let it cool completely on a wire rack.

Step 11

Once the cake is cool, gently unroll it and spread the raspberry jam evenly across the surface, leaving a small border around the edges.

Step 12

In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the jam layer.

Step 13

Carefully roll the cake back up (without the towel this time) to form a filled roll. Transfer it seam-side down onto a serving plate.

Step 14

Dust the top of the cake roll with powdered sugar. Garnish with fresh raspberries and mint leaves if desired.

Step 15

Refrigerate the cake roll for at least 1 hour before slicing and serving for neater slices.

Nutrition Facts

Serving size	1009.6 grams (1009.6g)

Amount per serving	% Daily Value*
Calories	2611

Total Fat 101.70g	130%
Saturated Fat 54.10g	271%
Polyunsaturated Fat NaNg
Cholesterol 984mg	328%
Sodium 846mg	37%
Total Carbohydrate 382.00g	139%
Dietary Fiber 14.10g	50%
Total Sugars 278.40g
Protein 35.70g	71%

Vitamin D 160IU	800%
Calcium 234mg	18%
Iron 12mg	64%
Potassium 770mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 5.5%

Carbs: 59.1%