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Raspberry and cream cake roll

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Raspberry and Cream Cake Roll is the perfect light Summer dessert for when you want to look like you cooked all day but didn’t.  This moist cake, encasing the most luscious raspberries and cream filling is a treat sure to impress family or guests.

raspberries and cream

raspberry cake roll

Raspberry and Cream Cake Roll

Creamy, raspberry filling, wrapped into a soft, moist sponge cake. Perfect, light dessert to share with family and friends.
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Course: Dessert
Cuisine: American
Keyword: raspberries,cream,cake,roll cake,swiss cake roll
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 8
Calories: 390kcal

Equipment

  • 10x15x1 inch baking sheet

Ingredients

  • 8 lg. eggs separated, room temperature
  • 1/2 c granulated sugar
  • 2 tbsp vegetable oil
  • 1 c granulated sugar
  • 1-1/2 c cake flour can use regular all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 c powdered sugar for dusting

Raspberry Cream Filling

  • 14 oz sweetened condensed milk
  • 1-1/2 c frozen whipped topping thawed
  • 1-1/2 c fresh raspberries diced into small pieces
  • 1/8 c powdered sugar for top of cake roll

Instructions

  • Preheat oven to 350 degrees.
  • Grease bottom and sides of a 10x15x1 inch pan with a cooking spray. Cut parchment paper to fit bottom of pan and place in pan. Spray and lightly flour top parchment paper. Make sure parchment paper does not wrinkle in pan, as this will cause your cake surface to look blemished.
  • In mixing bowl, beat egg yolks on high speed until thick and creamy. Add in 1/2 cup sugar, continuously beating until combined.
    whip egg yolks for cake roll
  • Whisk in oil and vanilla extract.
  • In separate bowl, beat room temperature egg whites until foamy. Slowly add the 1 cup sugar, beating until medium peaks form. Peaks should be just starting to lightly curve.
    cake roll
  • Fold egg whites into egg yolks.
    fold egg whites into egg yolks
  • In separate bowl, combine flour baking powder and salt. Add the dry mixture to wet mixture. Slowly fold into egg mixture.
    swiss roll
  • Spread batter evenly into pan.
    raspberry roll recipe
  • Bake on center rack of 350 degree oven for approximately 10 minutes or until toothpick inserted in cake comes out clean. Do not overbake.
  • Sprinkle powdered sugar onto dish towel.
  • When cake is done, immediately turn it out onto sugared towel.
    jelly roll recipe
  • Roll towel and cake into a roll. Cool completely on wire rack, seam side down.
    cake roll

Raspberry Cream Filling

  • Combine sweetened condensed milk with thawed topping.
  • Fold raspberries into cream mixture.
    cake filling
  • Unroll cake, remove parchment paper and spread filling across surface, covering completely.
    raspberry cream filling
  • Beginning on a narrow end, carefully roll cake and filling, ending with seam side down. Trim ends evenly.
    jelly roll
  • Carefully transfer to a serving platter and slice.
    raspberry cream roll

Notes

  • All-purpose flour can be substituted for cake flour.
 

Nutrition

Serving: 1slice | Calories: 390kcal | Carbohydrates: 77g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 142mg | Potassium: 335mg | Fiber: 1g | Sugar: 69g | Vitamin A: 141IU | Vitamin C: 3mg | Calcium: 202mg | Iron: 1mg

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