Raspberry Cream Roll
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Raspberry Cream Roll screams spring, but as I write this post I look outside to a grey and windy day with a forecast of snow. It’s recipes such as this that keep me focused and looking forward. In this case, forward to better weather, summer days and fresh berries.
This lovely dessert is a classic combination of a vanilla jelly roll laced with raspberry jam, however, it is anything but ordinary. The raspberry jam layer has the addition of Chambord liqueur for a vibrant punch of raspberry flavour, and the cream filling is a luscious combination of mascarpone and whipped cream. It’s a wonderful combination served with lightly macerated mixed berries.
What makes a good jelly roll? Getting lots of volume in the beaten eggs and sugar will ensure your jelly roll is light and spongy. Only mix in the dry ingredients until combined and smooth, don’t over mix after this addition. Allowing the jelly roll to rest for about 10 minutes before rolling will prevent it from deflating itself from its own weight when rolled. Keep in mind you need to roll the cake while warm to prevent cracking but rolling while “hot” out of the oven will result in a flat jelly roll. I find the time it takes to loosen the cake from the edges of the pan, gather together the kitchen towel, sifter and powdered sugar is about enough cooling time to flip over the jelly roll, trim the edges and roll it while warm without cracking or deflation.
The end result is a light and airy cake with a smooth surface that’s begging to be dusted with powdered sugar for the perfect finish. It’s the kind of dessert you want to show off to your guests and one that you’ll want to make again and again.
Author: Compelled to Cook
Raspberry Cream Roll
Ingredients
Cake Roll
- 3 large eggs
- 1 cup sugar
- 1/3 cup water
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- as needed powdered sugar
Filling
- 1/4 cup seedless raspberry jam
- 1 tbsp Chambord optional
- 3/4 cup whipping cream
- 1/4 cup powdered sugar
- 4 ounces mascarpone
- 1 tsp vanilla extract
Instructions
Cake Roll
- Preheat oven to 375°F and line a 10"x15"x1" baking tray with parchment. Spray the sides with non-stick spray.
- Whisk together flour, baking powder and salt and set aside.
- Whip eggs until thick and fluffy, 3-5 minutes. Gradually beat in sugar until combined. Beat in water and vanilla at low speed until incorporated.
- Add flour mixture and beat until combined and smooth. Pour batter into prepared pan and spread out evenly using an off-set spatula. Tap pan once or twice lightly on the counter to remove any large air bubbles. Bake in preheated oven for 15-16 minutes until center is set and cake is golden.
- Remove cake from oven and loosen cake from edges using a sharp knife. While the cake is warm (not hot, see note) dust top of the cake generously with sifted powdered sugar. Invert cake onto a clean kitchen towel and carefully remove parchment by peeling off at a sharp angle. Trim cake edges.
- Starting at the short end, roll the cake up tightly in the kitchen towel. Allow the cake to cool completed before final assembly.
Filling and Assembly
- While the cake is cooling whisk jam until smooth and stir in Chambord if using.
- Beat whipping cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to beat until stiff peaks form.
- Carefully unroll cooled cake and spread evenly with jam mixture. Dollop whip cream mixture over the jam and spread evenly over the jam.
- Roll the cake back up as tightly as possible without squishing out the filling. Trim the ends evenly and dust the cake roll with sifted powdered sugar. Transfer cake to a serving platter and cut into thick slices. Serve immediately with fresh macerated berries of choice. If serving at a later time, move the cake to your serving platter and cover ends with plastic wrap and then the entire cake with plastic wrap. Keep chilled until ready to serve. When ready to serve, dust with sifted powdered sugar and cut into thick slices.
Notes
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