Raspberry Swiss Roll Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rolled sponge cake filled with whipped cream and fresh raspberries. It looks elegant and impressive but comes together easily. Serve it as a dessert for special occasions or gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/3 cup confectioners’ sugar (plus more to garnish)
- ¾ cup all-purpose flour
- ½ teaspoon baking powder (aluminum-free )
- ¼ teaspoon fine sea salt
- 5 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup raspberry preserves (plus 2 Tbsp water or as needed)
- 1 cup heavy cream (chilled)
- ½ cup granulated sugar
- 8 ounces mascarpone (chilled)
- 2 teaspoons pure vanilla extract
- 12 ounces fresh raspberries (divided)
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 10m
- Sodium
- 99mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 121mg
- Calcium
- 44mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.