Love Raspberry Roll Cake is a delightful treat that’s not only simple to make but also bursting with flavor. With its light, fluffy texture and sweet raspberry filling, this roll cake is perfect for special occasions or simply as a sweet indulgence on a busy day. Plus, it’s easily customizable, allowing you to experiment with different fillings or toppings to suit your taste.
Recipe Information
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes
Servings: 10
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 150
Protein: 3g
Carbohydrates: 22g
Fat: 6g
Fiber: 0g
Sugar: 13g
Sodium: 50mg
Why Make Love Raspberry Roll Cake
Love Raspberry Roll Cake offers a wonderful balance of sweetness and freshness. The organic eggs in the recipe make it a healthier choice for dessert enthusiasts, while the raspberry jam adds a natural fruitiness. It’s also incredibly versatile—you can switch out the raspberry for any jam or spread of your choice, making it suitable for various palates and preferences.
How to Make Love Raspberry Roll Cake Step by Step
Ingredients
- 6 large eggs (organic)
- 3/4 cup sugar
- 1 cup flour (all-purpose)
- 1 tsp cornstarch
- 1 tsp baking powder
- 1/8 tsp salt
Directions
- Use a 12×16 inch jelly roll pan, line it with aluminum foil (dull side up), and spray with baking spray. Set aside.
- Preheat your oven to 350°F.
- In a large bowl, beat the 6 eggs and 3/4 cup sugar until the mixture triples in volume, about 9 minutes.
- Sift the flour, cornstarch, baking powder, and salt together.
- Gradually add the sifted mixture into the egg mixture, folding gently with a spatula. Important: Don’t use a mixer at this stage! Ensure the flour mixture is thoroughly incorporated.
- Spread the batter evenly onto the prepared jelly roll pan.
- Bake at 350°F for 15 minutes.
- Allow the cake to cool completely, which will take about 2 hours.
- Cut the cake into five equal pieces measuring 3×12 inches. Important: Cut through the underlying foil so you can move each piece independently.
- Take your first piece and spread it generously with raspberry jam. Roll it up tightly, using aluminum foil to help if needed.
- Repeat this process until all 5 pieces are rolled.
- Cover the roll cakes with plastic wrap or aluminum foil and keep them in the fridge or freezer.
The next step is optional, but I believe it’s a must—CHOCOLATE ICING!
Chocolate Icing Ingredients
- 5 oz chocolate (semi-sweet, chopped)
- 1/4 cup heavy cream
To make the chocolate icing, melt the chocolate and heavy cream together using the double boiler method. Once melted, cover all (or some) of your mini raspberry roll cakes and decorate as desired. Serve and enjoy this elegant and gorgeous cake.
How to Serve Love Raspberry Roll Cake
Serve Love Raspberry Roll Cake chilled, topped with a dollop of whipped cream or a sprinkle of powdered sugar. Pair it with a refreshing fruit salad or some vanilla ice cream for a decadent treat. It also goes well with a cup of tea or coffee.
How to Store Love Raspberry Roll Cake
You can store Love Raspberry Roll Cake in the refrigerator, wrapped tightly in plastic wrap or aluminum foil, for up to a week. If you want to keep it longer, consider freezing it. Just make sure to wrap it well to prevent freezer burn. To reheat, simply let it sit at room temperature for a bit or microwave for a few seconds to enjoy that delightful taste.
Expert Tips for Cooking Love Raspberry Roll Cake
- Use organic eggs for a richer flavor.
- Be gentle when folding the flour to keep the cake light and airy.
- Let the cake cool completely to avoid falling apart when rolling.
- Experiment with different jams and fillings for a unique flavor twist.
- For an added touch, drizzle with chocolate icing right before serving.
Delicious Variations of Love Raspberry Roll Cake
- Swap out the raspberry jam for lemon curd for a zesty treat.
- Try chocolate mousse filling for a more indulgent dessert.
- Add a layer of mascarpone cheese on top of the jam for an Italian twist.
Love Raspberry Roll Cake is a must-try for anyone who appreciates delightful desserts. Its fluffy texture, balanced sweetness, and versatility make it a flavorful addition to any gathering. Don’t hesitate to give it a try—you’re sure to impress your friends and family with this elegant cake!
Love Raspberry Roll Cake
Ingredients
Main Ingredients
- 6 large large eggs (organic) Use organic eggs for richer flavor.
- 3/4 cup sugar
- 1 cup flour (all-purpose)
- 1 tsp cornstarch
- 1 tsp baking powder
- 1/8 tsp salt
Chocolate Icing
- 5 oz chocolate (semi-sweet, chopped)
- 1/4 cup heavy cream
Instructions
Preparation
- Use a 12×16 inch jelly roll pan, line it with aluminum foil (dull side up), and spray with baking spray. Set aside.
- Preheat your oven to 350°F.
- In a large bowl, beat the 6 eggs and 3/4 cup sugar until the mixture triples in volume, about 9 minutes.
- Sift the flour, cornstarch, baking powder, and salt together.
- Gradually add the sifted mixture into the egg mixture, folding gently with a spatula. Important: Don’t use a mixer at this stage! Ensure the flour mixture is thoroughly incorporated.
- Spread the batter evenly onto the prepared jelly roll pan.
- Bake at 350°F for 15 minutes.
- Allow the cake to cool completely, which will take about 2 hours.
- Cut the cake into five equal pieces measuring 3×12 inches. Important: Cut through the underlying foil so you can move each piece independently.
Rolling & Icing
- Take your first piece and spread it generously with raspberry jam. Roll it up tightly, using aluminum foil to help if needed.
- Repeat this process until all 5 pieces are rolled.
- Cover the roll cakes with plastic wrap or aluminum foil and keep them in the fridge or freezer.
- To make the chocolate icing, melt the chocolate and heavy cream together using the double boiler method. Once melted, cover all (or some) of your mini raspberry roll cakes and decorate as desired.
