Description
This Fluffy Raspberry Swiss Roll Cake is a delightful treat featuring layers of moist cake rolled with raspberry cream and garnished with fresh raspberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (for dusting)
- 1 cup heavy cream
- 2 tablespoons sugar (for whipped cream)
- 1 cup fresh raspberries
- Additional raspberries for garnish
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a jelly roll pan with parchment paper and lightly grease it.
- Prepare the Batter
- In a bowl, sift together the flour, baking powder, and salt.
- In another large bowl, beat the egg yolks with 1/2 cup of the sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, then gradually fold in the flour mixture.
- Bake the Cake
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake
- Remove the cake from the oven and immediately turn it onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper and roll the cake, along with the towel, from the short side. Let it cool completely on a wire rack.
- Prepare the Filling
- Beat the heavy cream with 2 tablespoons of sugar until stiff peaks form.
- Gently fold in the raspberries.
- Assemble the Cake
- Carefully unroll the cooled cake and spread the raspberry cream evenly over the surface.
- Roll the cake back up without the towel, ensuring the seam is on the bottom.
- Serve
- Dust the top with powdered sugar and garnish with extra raspberries.
- Slice and serve.
Notes
- Ensure the eggs are at room temperature for best volume.
- Be gentle when folding to maintain the cake’s fluffiness.
- Use fresh, ripe raspberries for the best flavor.
- Roll the cake while warm to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice