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Raspberry Cream Roll sliced and topped with fresh macerated berries on a pink background.

Raspberry Cream Roll

Prep Time 40 minutes
Cook Time 15 minutes
Cooling Time 40 minutes
Servings 10 people


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


  • 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


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.


-It is important to note that the cake should be warm and not "hot" when removing from the pan, inverting and rolling.  Most recipes don't indicate this, but if you rush and roll the cake while it is hot, it will flatten itself because it's still very soft.  I'm not talking about a lot of time difference, 5 minutes in the pan and taking some care loosening it before flipping and care taken to remove the parchment and trim the cake is enough time for the cake to be set enough to roll without excessive flattening yet warm enough to prevent cracking.