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Raspberry Roll Cakes Recipes as Dessert

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

christmas-swiss-rolls-recipes-and-ideas

Raspberry Roll Cake Recipe

10 mins to cook, serves 10-12

Ingredients

Vegetarian

Produce

  • 3 packages Driscoll s raspberry

Refrigerated

  • 6 Egg whites, large
  • 6 Egg yolks, large

Condiments

  • 1/2 cup Raspberry preserves

Baking & Spices

  • 1 cup Cake flour
  • 1 cup Granulated sugar
  • 2/3 cup Powdered sugar
  • 1 tsp Vanilla, pure
  • 1/2 tsp Vanilla extract

Dairy

  • 1 1/3 cup Heavy cream

DIRECTIONS:

For the Cake:

  • Preheat the oven to 375 degrees Fahrenheit with a rack in the center position. Line a half sheet pan with parchment paper and lightly coat with baking spray. Set aside.
  • In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites and first amount of sugar. Whisk over high speed until light and foamy. Slowly sprinkle in the granulated sugar and continue whisking over medium-high speed until the egg whites have reached stiff peaks. Carefully transfer to a large mixing bowl until ready to use.
  • Wipe the stand mixer bowl clean and combine the egg yolks, second amount of sugar, and vanilla extract. Using the whisk attachment, beat over high speed until fluffy and pale yellow, about 3 to 4 minutes. Add about a third of the egg whites to the beaten yolk mixture, and combine together gently using the stand mixer whisk attachment. Repeat with two more additions of the egg white mixture, folding in very gently with a large spatula.
  • Sprinkle roughly a quarter of the cake flour onto the sponge batter, and fold in gently. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula.
  • Bake for 8 to 12 minutes, or until very lightly golden in color.
  • As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife. Carefully peel off the parchment paper.
  • Unroll the cake so that it lays completely flat. Using an offset spatula, spread the raspberry preserves into a very thin layer on the cake.
  • In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat until slightly thick and medium peaks form. In a small bowl, lightly mash one package of raspberries. Gently fold the mashed raspberries into the cream. Spread the raspberry cream into an even, thin layer on the cake, leaving a 3/4-inch border on all sides. Carefully re-roll the cake narrow end to narrow end, into a spiral. Place the cake seam-side down on a long serving platter, cover tightly with plastic wrap, and refrigerate for at least one to two hours.


christmas-swiss-rolls-recipes-and-ideas

Raspberry With Rhubarb Roll Cake Recipe

Ingredients:

Vegetarian

Produce
1 6 ounce package: Raspberries, fresh
1/2 cup: Rhubarb, fresh or frozen

Refrigerated
4: Eggs, large

Baking & spices
2/3 cup: All-purpose flour
1: Food coloring, Red
5/8 cup: Granulated sugar
2 tbsp: Powdered sugar
1 Dash: Salt
1/2 tsp: Vanilla

Dairy
3 oz: Cream cheese
2/3 cup: Whipping cream

Instructions:

  • Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray.
  • In a large bowl beat eggs, 1/2 cup granulated sugar, and a dash salt with a mixer on medium for 2 minutes. Increase speed to medium-high; beat 8 to 10 minutes or until thick and light in color.
  • Sift flour over egg mixture; fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. Bake 2 minutes. Spread remaining batter over circles. Bake 7 to 8 minutes more or until cake is golden and springs back when lightly touched.
  • Line a baking sheet with parchment paper. Invert cake onto prepared sheet. Carefully remove parchment from cake. Dust a kitchen towel with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack.
  • In a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling, stirring to break up berries; reduce heat. Simmer, uncovered, about 10 minutes or until fruit is softened. Remove from heat; let cool slightly. Place in a blender or food processor. Cover; blend until smooth. Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely.
  • In a medium bowl beat cream cheese with a mixer on medium until smooth. Slowly beat in cream until smooth. Add 2 tablespoons powdered sugar and the vanilla; beat until soft peaks form.
  • Spread cream mixture evenly over puree. Drizzle with remaining fruit puree. Using a knife, swirl mixtures together. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter.
christmas-swiss-rolls-recipes-and-ideas

Raspberry With Mint Roll Cake Recipe

Ingredients:

Vegetarian

Scroll to Continue

Produce
1: Raspberries and mint, Fresh leaves

Refrigerated
3: Eggs, large

Condiments
2/3 cup: Raspberry jam, seedless

Baking & spices
1 1/2 tsp: Almond extract
1 tsp: Baking powder
3/4 cup: Cake flour
3/4 cup: Confectioners' sugar
1/4 tsp: Salt
1 cup: Sugar
1 1/2 tsp: Vanilla extract

Nuts & seeds
1 1/4 cups: Almonds, toasted and divided

Dairy
2 cups: Heavy whipping cream

Liquids
1/3 cup: Water

Instructions:

  • Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside.
  • Beat eggs 3 minutes. Gradually add granulated sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Stir in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. In another bowl, combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
  • Bake until cake springs back when lightly touched, 12-15 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Refrigerate half of the whipped cream. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 in. of edges. Top with almond mixture.
  • Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining whipped cream. Refrigerate, covered, about 1 hour. Top with remaining almonds; serve, if desired, with raspberries and mint.

Easy Raspberry Roll Cake Recipe

Ingredients:

Vegetarian

Produce
18 oz: Raspberry, fresh

Refrigerated
6: Eggs, large

Condiments
2/3 cup: Raspberry preserves

Baking & spices
1 cup: Cake flour
1 cup: Granulated sugar
2/3 cup: Powdered sugar
1 1/2 tsp: Vanilla, pure

Dairy
1 1/3 cup: Heavy cream

Instructions:

  • Preheat the oven to 375°F with a rack in the center position. Lightly grease a half sheet pan with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.
  • Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk over high speed until light and foamy. With the mixer on medium-high speed, slowly sprinkle in granulated sugar and continue beating until the egg whites have reached medium peaks. If the whisk attachment is lifted, the peak of the egg whites should tip slightly but still hold. Carefully transfer the egg white mixture to a large, clean mixing bowl and set aside until ready to use.
  • Add the egg yolks, remaining ½ cup (100g) granulated sugar, and vanilla extract to the bowl. Using the whisk attachment, beat the mixture over high speed until ribbony and pale yellow, about 3 minutes. Remove from the stand mixer. Add roughly ⅓ of the reserved whipped egg whites to the beaten yolk mixture. Holding the whisk attachment in one hand, gently mix together by hand. Using a large spatula, gently fold in the remaining egg whites.
  • Sprinkle roughly one quarter of the sifted cake flour onto the batter and fold in gently with a spatula. Repeat until all of the flour has been evenly incorporated and the batter is airy and smooth. Scrape the bottom of the bowl to ensure all of the ingredients have been evenly incorporated. Transfer the batter onto the greased, parchment-lined half sheet pan.
  • Gently transfer to the oven and bake for 10 to 12 minutes, or until lightly golden in color.
  • In the bowl of a stand mixer fitted with a whisk attachment, combine the chilled heavy cream, powdered sugar, and vanilla extract.
  • In the bowl of a stand mixer fitted with a whisk attachment, combine the chilled heavy cream, powdered sugar, and vanilla extract. Starting at low speed and slowly increase to medium-high, beat the cream until it is fairly thick and medium peaks form. Using an offset spatula, spread the whipped cream into an even, smooth layer on the outside of the rolled sponge cake.

Raspberry Roll Cake With Buttermilk Recipe

Ingredients:

Vegetarian

Produce
1: Raspberries, fresh or frozen

Refrigerated
4: Eggs, large large

Baking & spices
1 tsp: Baking powder
1 cup: Cake flour
1: Confectioners' sugar
3 cups: Confectioners' sugar
1/2 tsp: Salt
3/4 cup: Sugar
2 tsp: Vanilla

Oils & vinegars
2 tbsp: Canola oil
1 tsp: Cider vinegar

Dairy
1: 8 oz. cream cheese
1/4 cup: Butter
2 tbsp: Buttermilk

Instructions:

  • Line a greased baking pan with waxed paper; grease the paper and set aside.
  • In a large bowl, beat the eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the buttermilk, oil, vinegar and vanilla. Combine the flour, baking powder and salt; fold into egg mixture. Spread into prepared pan.
  • Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners’ sugar.

Raspberry With Hazelnuts Roll Cake Recipe

Ingredients:

Produce
1 3/4 cups: Raspberries

Refrigerated
6: (8 1/2 oz/240g) egg whites, large

Baking & spices
1 1/2 cups: Sugar

Nuts & seeds
1 cup: Hazelnuts

Other
2 cups: (16floz/450ml) heavy whipping cream, (whipped)

Instructions:

  • Preheat your oven to 300°F (150°C). Line a cookie sheet with parchment for the roulade.
  • Place the hazelnuts on a separate baking tray and bake for roughly 15-20 minutes or until golden brown and toasty.
  • While still warm, place the hazelnuts in a clean kitchen towel and rub the nuts back and forth to remove the thin skins. Chop the hazelnuts into small pieces and set aside. Using an electric hand mixer or stand mixer, whisk egg whites on medium/high speed until soft peaks form.
  • Gradually add 1 tablespoon of sugar at a time, beating until meringue is stiff and shiny. Once all the sugar is added whip the meringue for 2 extra minutes. Lastly, stir in the chopped hazelnuts. Spread meringue evenly in prepared baking sheet all the way to the edges. Bake for roughly 35-40 minutes or until meringue is slightly firm to touch on top but soft inside. Set aside to go cool.
  • Spread the whipped cream all over the surface of the meringue. Scatter the raspberries all over the cream. To roll the Roulade: Using the kitchen towel as your guide, starting at the long side, gently roll up the meringue jelly-roll style, enclosing filling.

Raspberry With Lemon Zest Roll Cake Recipe

Ingredients:

Vegetarian

Produce
1 tbsp: Lemon, zest
1/4 cup: Raspberries, fresh
1: Raspberries

Refrigerated
5: Eggs, large

Condiments
4 tbsp: Lemon juice, fresh
1/3 cup: Raspberry jam

Baking & spices
3/4 cup: All purpose flour
1/2 tsp: Baking powder
1: Icing sugar
1/4 tsp: Salt
13/16 cup: White sugar, granulated

Dairy
250 g: Marscapone cheese

Liquids
1/4 cup: Water

Instructions:

  • Preheat your oven to 350 degrees Fahrenheit.
  • Add your eggs to the bowl of your stand mixer and using the whisk attachement, whisk the eggs at high speed for 1 minute.
  • Sift the flour into your beaten egg and sugar mixture in three portions.
  • Bake in the middle rack of your oven for 10-13 minutes until golden brown on top.
  • Once your cake is baked, remove it from the oven and immediately use a knife to separate the cake from the edges of the pan.
  • Lay your clean kitchen towel on your table or countertop. Flip your cake pan over onto the towel and lift away your pan carefully.
  • Carefully peel back the parchment paper and discard.
  • In the bowl of your stand mixer, beat the marscapone cheese with the paddle attachment for about 1 minute, until light and fluffy. Fold in the raspberries either using the paddle attachment of the mixer, or a rubber spatula.
  • Assemble cake roll together.

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