Description
A delightful vanilla raspberry cake roll filled with cream cheese and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 4 large eggs, at room temperature
- 3/4 cup (150g) granulated sugar
- 2 tablespoons (30ml) buttermilk
- 1 teaspoon (5ml) cider vinegar
- 1 teaspoon (5ml) vanilla extract
- 2 tablespoons (30ml) canola oil
- 1 cup (120g) cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Fresh or frozen raspberries (quantity to taste, fresh preferred)
- 1 package (8 ounces, 225g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar, sifted (divided for filling and dusting)
- Additional confectioners’ sugar for dusting with at least 1 tablespoon for dusting towel
Instructions
- Step 1: Line the greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Lightly grease the waxed paper to prevent sticking. Set aside.
- Step 2: In a large bowl, beat the 4 large eggs at high speed for 3 minutes until thick and lemon-colored. Gradually add 3/4 cup granulated sugar, continuing to beat until the mixture is thick and light.
- Step 3: Beat in 2 tablespoons buttermilk, 2 tablespoons canola oil, 1 teaspoon cider vinegar, and 1 teaspoon vanilla extract until combined.
- Step 4: In a separate bowl, combine 1 cup cake flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gently fold the dry ingredients into the egg mixture until just combined, taking care not to overmix to maintain air bubbles.
- Step 5: Spread the batter evenly in the prepared pan. Bake at 350°F (175°C) for 12 to 15 minutes, or until the cake springs back when lightly touched.
- Step 6: Remove the cake from the oven and cool for 5 minutes in the pan. Then invert the cake onto a kitchen towel dusted with 1 tablespoon sifted confectioners’ sugar. Carefully peel off the waxed paper without tearing the cake.
- Step 7: While still warm, roll the cake up in the sugar-dusted towel starting from the short side. This helps the cake hold its shape without cracking. Cool completely on a wire rack before unrolling.
- Step 8: In a small bowl, beat 8 ounces softened cream cheese and 1/4 cup softened butter until smooth. Gradually beat in 3 cups sifted confectioners’ sugar and 1 teaspoon vanilla extract until silky and spreadable.
- Step 9: Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border around the edges. Scatter fresh or thawed, drained raspberries over the filling.
- Step 10: Roll the cake again gently without squeezing out filling. Place seam side down on a serving platter. Dust with additional sifted confectioners’ sugar. Refrigerate the cake roll for 1 hour to set.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days, covered to avoid drying.
- Freezing: Wrap tightly in plastic wrap, then place in freezer-safe container for up to 3 months. Thaw in refrigerator before serving.
- Beat eggs at high speed until thick and lemon-colored to incorporate sufficient air for a fluffy sponge.
- Fold flour mixture gently into eggs to retain volume and avoid dense cake.
- Dust the kitchen towel with 1 tablespoon confectioners’ sugar before placing cake to prevent sticking.
- Roll the warm cake gently to avoid cracking; if cracks appear, cool the cake an additional 5 minutes before rolling.
- For slower spring-back when checking doneness, test the cake surface after full 15 minutes bake time.
- If filling is too runny, mix in an additional 1/4 cup confectioners’ sugar gradually until desired thickness is reached.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3/4 cup (granulated) plus confectioners’ sugar for filling and dusting
- Sodium: 1/2 teaspoon salt
- Fat: includes 2 tablespoons canola oil plus 1/4 cup butter
- Saturated Fat: from butter and cream cheese (8 oz)
- Unsaturated Fat: predominately from canola oil
- Trans Fat: 0g
- Carbohydrates: includes 1 cup cake flour plus sugars
- Fiber: minimal (from raspberries)
- Protein: from eggs and cream cheese
- Cholesterol: from eggs and butter