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SideChef
Recipes
Shellfish-Free
Raspberry Cream Roll
Recipe

15 INGREDIENTS • 16 STEPS • 1HR 35MINS

Raspberry Cream Roll

5
1 rating
This Raspberry Cream Roll screams spring. A classic combination of a vanilla jelly roll laced with raspberry jam, however, it's anything but ordinary. The raspberry jam layer has the addition of Chambord liqueur for a vibrant punch of raspberry flavor, and the cream filling is a luscious combination of mascarpone and whipped cream. A lovely dessert indeed!
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
This Raspberry Cream Roll screams spring. A classic combination of a vanilla jelly roll laced with raspberry jam, however, it's anything but ordinary. The raspberry jam layer has the addition of Chambord liqueur for a vibrant punch of raspberry flavor, and the cream filling is a luscious combination of mascarpone and whipped cream. A lovely dessert indeed!
1HR 35MINS
Total Time
$1.32
Cost Per Serving
Ingredients
Servings
10
US / Metric
Cake Roll
Large Egg
3
Farmhouse Eggs® Large Brown Eggs
Granulated Sugar
1 cup
Granulated Sugar
Water
1/3 cup
Water
Vanilla Extract
1 tsp
Vanilla Extract
All-Purpose Flour
3/4 cup
All-Purpose Flour
Baking Powder
1 tsp
Baking Powder
Salt
1/4 tsp
Salt
Powdered Confectioners Sugar
as needed
Powdered Confectioners Sugar
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray
Filling
Seedless Raspberry Jam
1/4 cup
Seedless Raspberry Jam
Chambord
1 Tbsp
Chambord
optional
Whipping Cream
3/4 cup
Whipping Cream
Powdered Confectioners Sugar
1/4 cup
Powdered Confectioners Sugar
Mascarpone Cheese
1/2 cup
Mascarpone Cheese
Vanilla Extract
1 tsp
Vanilla Extract
Nutrition Per Serving
VIEW ALL
Calories
283
Fat
13.1 g
Protein
3.9 g
Carbs
36.1 g
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Raspberry Cream Roll
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

It is important to note that the cake should be warm and not "hot" when removing it from the pan, inverting, and rolling. Do not rush and roll the cake while it is hot, as it will flatten because it is still very soft. 5 minutes in the pan and taking some care loosening it before flipping, removing the parchment, and trimming the cake is enough time for the cake to be set and rolled without excessive flattening yet warm enough to prevent cracking.

If serving at a later time, move the cake to your serving platter and cover the 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.
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C) and line a 10x15x1-inch baking tray with parchment. Spray the sides with Non-Stick Baking Spray (as needed).
step 2
Whisk together All-Purpose Flour (3/4 cup), Baking Powder (1 tsp), and Salt (1/4 tsp) and set aside.
step 3
Whip Farmhouse Eggs® Large Brown Eggs (3) until thick and fluffy, 3-5 minutes.
step 4
Gradually beat in Granulated Sugar (1 cup) until combined. Beat in Water (1/3 cup) and Vanilla Extract (1 tsp) at low speed until incorporated.
step 5
Add flour mixture and beat until combined and smooth.
step 6
Pour batter into the prepared pan and spread out evenly using an offset spatula. Tap the pan once or twice lightly on the counter to remove any large air bubbles.
step 7
Bake in preheated oven for 15-16 minutes until the center is set and the cake is golden.
step 8
Remove the cake from the oven and loosen it from the edges using a sharp knife. While the cake is warm, dust the top of the cake generously with sifted Powdered Confectioners Sugar (as needed).
step 9
Invert the cake onto a clean kitchen towel and carefully remove the parchment by peeling it off at a sharp angle. Trim cake edges.
step 10
Starting at the short end, roll the cake up tightly in the kitchen towel. Allow the cake to cool completed before final assembly.
step 11
While the cake is cooling, whisk Seedless Raspberry Jam (1/4 cup) until smooth and stir in the Chambord (1 Tbsp), if using.
step 12
Beat Whipping Cream (3/4 cup) and Powdered Confectioners Sugar (1/4 cup) until soft peaks form.
step 13
Add Mascarpone Cheese (1/2 cup) and Vanilla Extract (1 tsp) and continue to beat until stiff peaks form.
step 14
Carefully unroll the cooled cake and spread it evenly with the jam mixture. Dollop whip cream mixture over the jam and spread evenly over the jam.
step 15
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 Confectioners Sugar (as needed).
step 16
Transfer the cake to a serving platter and cut it into thick slices. Serve immediately with fresh macerated berries of choice.
step 16 Transfer the cake to a serving platter and cut it into thick slices. Serve immediately with fresh macerated berries of choice.
Tags
Shellfish-Free
Vegetarian
Dessert
Spring
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