Raspberry and Cream Roulade

Updated June 6, 2024

Total Time

1¼ hours (1 hour 15 minutes)

Ingredients

  • Confectioners’ sugar, for dusting (approximately ¼ cup)

  • 1 batch of sponge cake (baked in a 10×15-inch jelly roll pan, cooled completely; parchment paper optional)

  • ½ cup (70g) fresh raspberries

  • ⅓ cup (105g) seedless raspberry jam (or preserves)

  • ½ cup (120g) heavy cream, chilled

  • ⅓ cup (80g) mascarpone cheese, crème fraîche, or sour cream, chilled

  • Pinch of kosher salt

Preparation

Step 1: Prepare the Sponge for Rolling

Lay a clean, lint-free dish towel on a large cutting board and lightly dust it with confectioners’ sugar (1–2 tbsp). Transfer the cooled sponge cake (parchment-side up) onto the sugar-dusted towel. Gently peel off the parchment paper and discard. Lightly dust the cake’s top with additional confectioners’ sugar. Starting from one of the longer sides, roll the cake into a loose cylinder, using the towel to guide the motion. Secure the roll by pressing the seam closed; set aside. This “training” step ensures even rolling.

Step 2: Prepare the Raspberry Filling

In a small bowl, mash fresh raspberries with a fork until broken into a coarse puree. Add raspberry jam and stir to combine, creating a smooth, jammy spread. Taste and adjust with a pinch of confectioners’ sugar if needed (optional). Set aside.

Step 3: Whip the Cream Mixture

In a chilled medium bowl, combine heavy cream, mascarpone (or substitute), and kosher salt. Beat with an electric hand mixer on medium speed for 1–2 minutes until thickened. Increase speed to medium-high and continue until soft peaks form (tips curl when whisk is lifted). Stop immediately to avoid over-whipping. Transfer to the refrigerator to chill.

Step 4: Assemble the Filling Layers

Unroll the pre-rolled sponge. Spread the raspberry mixture evenly over the cake, leaving a 1-inch border along the far longer side. Remove whipped cream from the fridge and dollop over the raspberry layer. Spread it evenly, leaving 1-inch borders on both longer sides.

Step 5: Roll and Chill

Starting with the nearest longer side, use the towel to roll the cake into a tight cylinder (without enclosing the towel). Transfer to the refrigerator and chill for at least 1 hour to set the filling and allow the cake to absorb raspberry juices.

Step 6: Finish and Serve

Unwrap the chilled roulade. Use a sharp serrated knife to trim uneven ends, exposing a clean spiral. Transfer to a serving platter. Dust generously with confectioners’ sugar. Slice crosswise into 1-inch portions and serve.

Storage & Serving

Best served the day of preparation. Store covered and chilled for up to 3 days. Let stand at room temperature for 15 minutes before serving.

Professional Tips

  • Cake Prep: Trim browned/crisped edges of the sponge before rolling to prevent tearing (per user feedback).

  • Towel Alternative: Use parchment paper dusted with sugar for a cleaner finish; skip the towel entirely for easy rolling.

  • Jelly Roll Pan: Ensure a 10×15-inch (25×38cm) pan for optimal dimensions; adjust baking time for smaller/larger pans.

  • Cream Substitutions: For sour cream, add 1–2 tbsp heavy cream to improve whipability.

User Reviews

  • “Trim edges before rolling—stiff edges caused tearing.”

  • “Rave reviews! Light, airy, and perfectly balanced with tart berries.”

  • “Skip the towel: use parchment paper to roll without cracking.”

  • “25-minute prep with a damp hot towel—ideal for warm kitchens.”

  • “Sour cream cream mix didn’t peak but still tasted delicious!”

This structured recipe ensures clarity and professional technique, with optional tweaks to suit different kitchen setups.