Raspberry Cake Roll

A delightful dessert that features a delicate sponge cake rolled with sweet-tart raspberry jam and fluffy whipped cream, perfect for impressing your guests.

Print Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

Cake Roll Base

1 cup All-purpose flour Gives the cake structure.
1 cup Sugar Provides sweetness and fluffy texture.
3 large Eggs Essential for a light, airy sponge.
2 tablespoons Vegetable oil Keeps the cake moist.
1 teaspoon Vanilla extract Enhances flavor.
1/2 teaspoon Baking powder Helps the cake rise.
1/4 teaspoon Salt Enhances flavors.

Filling

1 cup Raspberry jam Star of the show, adds vibrant color and flavor.
1 cup Whipped cream Light and fluffy for filling.

For Dusting

Powdered sugar For a lovely finishing touch.

Instructions

Preparation

Preheat the oven to 375°F (190°C) and line a 15x10 inch jelly roll pan with parchment paper.
In a mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy.
Blend in the flour, baking powder, salt, vegetable oil, and vanilla extract until you have a smooth batter.
Pour the batter into your prepared pan, ensuring it’s spread evenly.

Baking

Pop it in the oven and bake for about 12-15 minutes, or until it’s lightly golden.
Immediately turn the cake onto a clean kitchen towel that’s been sprinkled with powdered sugar.
Carefully peel off the parchment paper.

Rolling and Filling

Starting from one short end, roll the cake up in the towel. Let it cool completely while rolled up.
Once cool, unroll the cake gently, spread raspberry jam, and layer on the whipped cream.
Roll it back up without the towel.

Finishing Touch

Dust with powdered sugar just before serving.

Notes

Store leftovers in the fridge wrapped tightly or in an airtight container for up to 3 days. Can freeze slices wrapped well to protect from freezer burn.

Keyword Baking, Dessert Recipe, Raspberry Cake Roll, Rolled Cake, Sponge Cake