Description
This delightful Raspberry Roll Cake features a light and fluffy sponge cake filled with tangy raspberry filling and topped with creamy cream cheese frosting. Perfect for any occasion, this dessert impresses with its beautiful presentation and delicious flavors!
Ingredients
Scale
- 200 g powdered sugar
- 1 tsp vanilla extract
- cream cheese
- raspberry filling
- powdered sugar (for dusting)
Instructions
- Add the 200g of powdered sugar and 1 tsp of vanilla extract to the cream cheese mixture. Beat on low speed until combined, then increase to medium speed and beat until fluffy and well combined, about 2-3 minutes.
- Once the sponge cake has cooled completely, carefully unroll it from the towel. Spread the raspberry filling evenly over the surface of the cake, leaving a small border around the edges.
- Starting from one of the short ends, gently roll the cake back up, making sure to keep it tight but not too tight to avoid squishing the filling out. Place the rolled cake seam-side down on a serving platter.
- Spread the cream cheese frosting over the top and sides of the rolled cake, smoothing it out with a spatula. You can also pipe some decorative swirls if desired.
- Dust the top with powdered sugar for a finishing touch. Slice and serve the cake chilled or at room temperature.
Notes
- For a chocolate version, add cocoa powder to the sponge cake batter.
- Feel free to substitute other berries for the filling, such as strawberries or blueberries.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 12 minutes