Description
Delightful Raspberry Cake Rolls with a light sponge and sweet-tart raspberry filling, perfect for sharing with loved ones.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup fresh raspberries, mashed
- 2 tbsp granulated sugar (for filling)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, whisk together the eggs and sugar until fluffy and pale (about 5 minutes).
- Sift together the flour and baking powder in another bowl and gradually fold it into the egg mixture.
- Fold the melted butter and vanilla extract into the batter gently.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes until golden.
- Allow the cake to cool for a few minutes, then sprinkle powdered sugar on a kitchen towel. Flip the cake onto the towel and roll it up from one end to cool.
- Mash the raspberries with sugar for the filling.
- Unroll the cooled cake, spread the raspberry filling, and roll it back up carefully. Wrap in plastic wrap and chill.
- Slice into 1-inch pieces and dust with powdered sugar before serving.
Notes
Ensure the cake cools sufficiently before rolling to avoid cracking. A thin layer of filling is ideal to avoid overstuffing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Raspberry Cake, Dessert, Cake Rolls, Sponge Cake, Family Recipe