Raspberry Cake Roll
FOR THE SPONGE CAKE
⅓ cup confectioners' sugar
¾ cup all-purpose flour (see
How to Measure Flour Properly on page 20)
½ teaspoon aluminum-free baking powder
¼ teaspoon fine sea salt
5 large eggs, room temperature
¾ cup granulated sugar
1 teaspoon pure vanilla extract
For the syrup:
½ cup raspberry preserves
2 tablespoons water, or as needed
For the raspberry filling:
FOR THE RASPBERRY FILLING
1 cup heavy cream, chilled
½ cup granulated sugar 8 ounces mascarpone, chilled
2 teaspoons pure vanilla extract
12 ounces fresh raspberries, divided
Confectioners' sugar, for dusting
1. MAKE THE SPONGE CAKE: Preheat the oven to 375°F. Line a 13 × 18-inch rimmed baking sheet with parchment paper and set aside. Do not grease the baking sheet or the cake won't rise properly. Lay a clean linen or tea towel on a work surface and dust generously with the confectioners' sugar.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, combine the eggs and granulated sugar and beat on high speed for 7 to 8 minutes, until ribbons form on the surface when you lift the whisk. The mixture should at least double in volume and turn pale yellow in color.
4. Use a silicone spatula to fold in the flour mixture a third at a time, making sure each addition is just incorporated before folding in the next. Fold until no streaks of flour remain, making sure to scrape the bottom of the bowl to catch any pockets of flour. Add the vanilla and fold until just incorporated. Spread the batter evenly in the prepared baking sheet, all the way to the edges of the pan.
5. Bake for 10 to 12 minutes, until the cake is golden and doesn't indent when you gently press the top. When the cake is done, immediately run a knife around the edges of the pan and carefully transfer the cake with the parchment paper by sliding it onto a cooling rack. Then, use the parchment paper to help you flip the cake top side down onto the sugar-dusted towel. Gently peel back and discard the parchment. While the cake is still hot, start with the short end to roll the cake with the towel into a tight log. Set the rolled cake on a cooling rack to cool to room temperature.immediately run a knife around the edges of the pan and carefully transfer the cake with the parchment paper by sliding it onto a cooling rack. Then, use the parchment paper to help you flip the cake top side down onto the sugar-dusted towel. Gently peel back and discard the parchment. While the cake is still hot, start with the short end to roll the cake with the towel into a tight log. Set the rolled cake on a cooling rack to cool to room temperature.
6. MAKE THE SYRUP: In a small bowl, stir together the preserves with the water. You want the mixture to be syrupy so it will easily spread over the cake. Add more water, if needed. Set aside.
7. MAKE THE RASPBERRY FILLING: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, beat together the cream and granulated sugar on medium-high speed for 3 to 4 minutes, until stiff peaks form. Set aside.
8. In a medium bowl, stir together the mascarpone and vanilla. Use a spoon or spatula to fold the whipped cream into the mascarpone a third at a time, mixing until incorporated after each addition. Set aside.
9. In a small bowl, use a fork to coarsely mash half of the raspberries, then fold them into the filling until just dispersed. Do not overmix.
10. ASSEMBLE THE CAKE: Once the cake is cooled to room temperature, carefully unroll it. Some small cracks are expected and normal! Drizzle the syrup over the surface of the cake and spread it evenly with the back of a spoon. Dollop the filling all over the cake and use a spatula to spread it evenly all the way to the edges. Carefully roll your cake back up, keeping a fairly tight roll.
11. Cut off the ends of the roll, if desired, for a neater look, then transfer the cake to a serving platter. Cover the cake with plastic wrap and refrigerate for 1 to 2 hours or up to overnight. (Chilling it will help set the filling and make the cake easier to slice.) Just before serving, dust the cake with confectioners' sugar and scatter the remaining raspberries over and around the cake.