🍰 How to Make Raspberry Cream Roulade Cake – Step-by-Step Instructions

1. Preheat the Oven and Prepare Your Tools

• • Preheat your oven to 350°F (175°C).

• • Line a 10x15-inch jelly roll pan with parchment paper. Lightly grease the parchment paper with butter or nonstick spray.

• • Lay out a clean kitchen towel on your counter. Dust the towel generously with powdered sugar—this will help prevent sticking when you roll the sponge.

Tip: The kitchen towel step is crucial. It helps shape the sponge while warm so it doesn’t crack later.

2. Beat the Eggs and Sugar Until Fluffy

• • In a large mixing bowl (or stand mixer with a whisk attachment), combine the 4 eggs and ¾ cup granulated sugar.

• • Beat on high speed for 5 to 7 minutes, or until the mixture becomes thick, pale, and triples in volume.

• • When you lift the beaters, the batter should fall back in ribbons that sit briefly on the surface.

Don’t skimp on this step—this is how your cake stays light and fluffy without baking soda or butter.

3. Add Vanilla and Fold in the Dry Ingredients

• • Mix in 1 teaspoon vanilla extract.

• • In a separate bowl, sift together the ¾ cup flour, ½ teaspoon baking powder, and ¼ teaspoon salt.

• • Gently fold the dry ingredients into the egg mixture in batches using a rubber spatula. Fold slowly and carefully to preserve the air you just whipped in.

Avoid stirring or overmixing—this can deflate the batter and make the sponge dense.

4. Pour and Bake

• • Pour the batter into the prepared jelly roll pan. Use an offset spatula or the back of a spoon to gently spread the batter evenly to all corners.

• • Bake for 10–12 minutes, or until the cake is light golden brown and springs back when lightly touched.

Watch it closely after 10 minutes. Overbaking can dry it out and cause cracks during rolling.

5. Roll the Sponge While Warm

• • As soon as the cake comes out of the oven, run a knife around the edges to loosen it from the pan.

• • Turn the cake out onto your prepared kitchen towel (the powdered sugar side should be facing up).

• • Carefully peel off the parchment paper from the bottom of the cake.

• • Starting at the short end, roll the cake up with the towel inside (like a jelly roll). Let it cool completely while rolled—about 45 minutes.

Important: Roll while the cake is warm. Waiting too long will cause it to crack when you roll it later.

6. Make the Whipped Cream Filling

• • In a clean bowl, beat 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract together on medium-high speed.

• • Beat until stiff peaks form—when the cream holds its shape but isn’t grainy.

Tip: Make sure the cream is cold and don’t over-whip or it will turn buttery.

7. Unroll, Fill, and Re-roll

• • Gently unroll the cooled cake. Don’t worry if the edges curl a bit—it’s normal.

• • Evenly spread the whipped cream over the entire surface of the sponge using an offset spatula or the back of a spoon.

• • Scatter 1½ cups fresh raspberries evenly over the whipped cream.

• • Carefully roll the cake back up (without the towel this time), starting from the same end as before.

Tip: Use your hands to guide and support the sponge as you roll. Don’t press too tightly or the filling may squeeze out.

8. Chill and Serve

• • Place the roulade seam-side down on a serving plate or platter.

• • Refrigerate for at least 30 minutes before serving to help it set.

• • Just before serving, dust with powdered sugar and garnish with fresh raspberries and mint sprigs (optional).