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Raspberry Swiss Roll 1

Raspberry Mascarpone Swiss Roll

Preparation:15 minutes
Baking:12 minutes
Cooling:20 minutes
Total:47 minutes
Servings: 8 slices
Tools you'll need:
  • 20 x 35cm (9 x 14 inch) baking tray
This raspberry mascarpone swiss roll is super light, airy and easy to make. A beautiful sponge cake filled with raspberry jam and mascarpone cream, that is sublime.

INGREDIENTS LIST
 

Sponge

  • 5 medium eggs (250g total)
  • 100 g caster sugar
  • 50 ml milk or water
  • 3 tbsp neutral-tasting oil (vegetable or sunflower oil)
  • 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
  • 50 g cake or plain flour (all-purpose)
  • 30 g cornflour (cornstarch)
  • 1 pinch sea salt
  • 1 1/2 tsp baking powder

Filling

  • 100 g mascarpone
  • 30 g icing sugar (US powdered sugar)
  • 150 ml double or heavy cream
  • 250 g raspberry jam (or your favourite flavour)

Preparation
 

  • Preheat the oven to 170°C fan / 375°F / Gas 5.
  • Line a 20 x 35cm (9 x 14 inch) baking tray with baking/parchment paper.
  • Using a stand mixer or electric hand mixer, whisk the eggs and sugar in a medium bowl. Continue whisking for about 3-4 minutes until they are pale and fluffy and double in size.
  • Next, add the milk, oil, flour, cornflour salt, baking powder, and gently incorporate them all by folding the batter with a rubber spatula or spoon.
  • Just fold the ingredients enough that there are no lumps of flour. Be careful not to overmix or the batter or it will lose all the air we incorporated at the beginning while whisking the eggs.
  • The cake batter may seem very liquid, but do not worry. Pour the batter into the prepared pan and smooth the batter into an even layer using the a spatula.
    Raspberry Mascarpone Swiss Roll 10
  • Baking: Place the tray on the middle shelf and bake for 10-12 minutes until the cake is light and golden brown or a knife poked into the middle comes out clean.
    Raspberry Mascarpone Swiss Roll 12
  • Remove the cake from the oven and roll the cake up into a roll. Be careful not to burn yourself. Let it sit rolled up for 30 seconds then unroll it and leave it to cool completely. (approx. 20 minutes)
    Raspberry Mascarpone Swiss Roll 16
  • Filling: Whisk the cream with the mascarpone until it forms soft peaks and then add the icing sugar.
  • Spread jam onto the sponge in a nice even layer.
  • Then spread over the mascarpone cream.
  • Finally, roll it up nice and tight.
    Raspberry Mascarpone Swiss Roll 15
  • Place the swiss roll into the fridge for 30 minutes.
  • Then dust with icing sugar and serve.
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KEYWORDS cake recipes, raspberry recipes

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