This rhubarb raspberry roll cake makes a stunning dessert and is simple too! It’s an airy sponge roll filled with tart rhubarb raspberry jam and whipped mascarpone cream.

Don’t judge this jam while it’s hot. Straight from the pan the raspberry takes over and you might not taste the rhubarb much at all. Once it’s properly cold the raspberry settles down, the tartness and rhubarb flavor comes forward.

Ingredients

Find all the ingredient amounts listed in the printable recipe card at the bottom of the post. Here is a rundown of the main ingredients needed.

• Large eggs – The eggs will be separated. First, the egg whites will be whipped with sugar until medium-stiff peaks form. After this, the yolks will be whipped with the remaining sugar, oil, vanilla, and a pinch of salt until this egg mixture triples in volume. Whipping the egg yolks enough is key for an airy sponge.
• Sugar and vegetable oil – These are added to the sponge for flavor and texture. There’s only a very small amount of oil in the cake, which helps to bring in some moisture.
• Cake flour – Thanks to its low protein content, cake flour makes the most tender sponge. If you have no cake flour, you can make some using all-purpose flour mixed with a little cornstarch. There are notes on this in the recipe card at the bottom of this post.
• Rhubarb – Fresh or frozen both work. If using frozen, thaw and drain any excess liquid before cooking. Cut into small dice so it cooks down evenly.
• Raspberries – Fresh or frozen. These break down almost entirely during cooking and give the filling its beautiful pink color and a touch of extra fruitiness alongside the rhubarb.
• Mascarpone cheese – This is whipped with vanilla, powdered sugar, and heavy whipping cream to create a stable, creamy, delicious filling. I feel like mascarpone brings a fullness in both flavor and texture.

Method

The rhubarb raspberry filling

1. Add the rhubarb, raspberries, sugar, salt, and lemon juice to a saucepan.

1. Cook until it comes to a simmer, then reduce and cook for 10-15 minutes, stirring often, until the rhubarb has broken down and the mixture is thick and jammy. Let it cool right down.

The cake

1. Grease a jelly roll cake pan and line it with parchment paper. Separate 4 large eggs, keeping the yolks aside.

1. Whip the egg whites in a stand mixer with half the sugar until medium-stiff peaks form. Transfer to a clean bowl.

1. In the same mixer bowl, whisk the yolks with the remaining sugar, vanilla, oil, and salt for about 4 minutes until thick, pale, and tripled in volume. It should drop back into the bowl in thick ribbons.

1. Fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the batter.

1. Then sieve in the flour in two additions and fold until just combined.

1. Pour into the prepared pan and spread evenly. Bake for 10-12 minutes until lightly golden and the top springs back when pressed.

1. Lay a clean kitchen towel on the bench and dust it generously with powdered sugar. Tip the hot sponge onto the towel, peel off the parchment and roll the sponge and towel up together into a spiral from the short side.

The mascarpone cream

1. Mix the mascarpone, powdered sugar, and vanilla in a bowl until combined. Gradually pour in the heavy cream while whisking until it holds stiff peaks.

1. Unroll the cooled sponge. Spread 3/4 of the mascarpone cream over the sponge, leaving a 1/2 inch border. Dollop over the cooled rhubarb raspberry filling and spread it over the cream.

1. Re-roll the cake back into a spiral, wrap in the towel, and chill for 30-60 minutes.

1. Trim off the ends with a serrated knife for a clean look. Dust with more powdered sugar.

Storing

Leftover cake roll can be stored in an airtight container in the fridge for up to 3 days.

Tips for the best rhubarb raspberry roll cake

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Rhubarb Raspberry Roll Cake

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Elien Lewis

This rhubarb raspberry roll cake makes a stunning dessert and is simple too! It's an airy sponge roll filled with tart rhubarb raspberry jam and whipped mascarpone cream.

Print Pin

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Cooling and Chilling Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 8

Ingredients

 

MetricUS Customary

 

1x2x3x

Rhubarb Raspberry Filling

• 150 g rhubarb cut into small dice, fresh or thawed frozen
• 100 g raspberries fresh or frozen
• 100 g granulated sugar
• 1/4 tsp salt
• 1/2 tbsp lemon juice

Sponge

• 4 large eggs
• 100 g granulated sugar
• 28 g neutral vegetable oil
• 1/2 tsp vanilla paste or extract
• 1/4 tsp salt
• 90 g cake flour see notes for substitution

Mascarpone Cream

• 100 g mascarpone cheese
• 2.5 tbsp powdered sugar
• 1 tsp vanilla extract
• 240 g heavy cream

Topping

• powdered sugar for dusting

Instructions

 

Make the Rhubarb Raspberry Filling

• Add the chopped rhubarb, raspberries, sugar, salt, and lemon juice to a small saucepan. Place over medium heat and stir regularly as the mixture warms up.
• Let it come to a simmer, then reduce the heat slightly and cook for around 10-12 minutes, stirring often, until the rhubarb has softened completely and the mixture has thickened to a jammy consistency. It should hold its shape on a spoon rather than being watery and when you drag a spoon along the bottom of the pan it should leave a line for a second.
• Tip it into a bowl and let it cool to room temperature, then store in the refrigerator until needed. The filling will thicken further as it cools.

Make the Sponge

• Preheat the oven to 350°F/180°C with a rack in the center. Grease a jelly roll cake pan with oil or non-stick cooking spray and line the bottom of the pan with a sheet of parchment paper.
• Separate the eggs. Place the egg yolks in a small bowl and set them aside. Add the egg whites to the large stand mixer bowl.
• Whisk the egg whites at high speed until the mixture becomes foamy. Add half the sugar while whisking until the egg whites form medium-stiff peaks. Transfer the whipped egg whites to a clean mixing bowl and set them aside.
• Add the egg yolks, remaining sugar, vanilla, oil, and salt using the same stand mixer bowl. Whisk the egg yolks on high speed for approximately 4 minutes until they triple in volume and become thick and pale. The light yellow egg mixture should drop thick, flowing ribbons back into the bowl when lifting the beater out of the mixture.
• Using a rubber spatula, fold a third of the egg whites into the beaten yolk mixture, careful not to deflate the air bubbles in the egg whites. Repeat this process two more times with the remaining egg whites.
• Balance a sieve over the bowl of eggs and sieve in roughly half of the flour mixture. Using a gentle folding motion, carefully incorporate the flour mixture into the egg mixture, being cautious not to deflate it too much. Repeat this process once more with the remaining flour.
• Pour the thick batter into a prepared pan and use an offset spatula or dough scraper to carefully spread the batter out into an even layer on the tray. Bake the sponge for around 10-12 minutes until lightly golden brown on the top and the tip of the cake springs back when gently pressed.
• While baking the cake, lay a clean kitchen towel horizontally on a work surface so the long edge is closest to you. Generously dust it with powdered sugar. Once the sponge has finished baking, carefully tip it upside down onto the towel with the long edge closest to you. Carefully peel off the parchment paper.
• Dust the cake with more powdered sugar, then starting from the short side, roll the cake and the towel up together into a spiral. Leave it to cool on a rack until it’s at room temperature.

Make the Mascarpone Cream

• Combine the mascarpone, powdered sugar, and vanilla extract in a medium bowl. Use a hand or stand mixer with a paddle attachment, starting on low speed, to mix until everything is combined.
• Slowly increase the speed to medium and gradually pour in the heavy cream while continuing to whisk until the mixture becomes thick and holds stiff peaks, but don’t overbeat it.

Assemble

• On a clean work surface, carefully unroll the cooled cake. Spread over 3/4 of the mascarpone cream mixture and use an offset spatula to spread it out, leaving a 1/2 inch border on all sides. Keep the remaining mascarpone cream for the topping.
• Dollop over the cooled rhubarb raspberry filling, then spread it over the cream with an offset spatula.
• Carefully re-roll the cake, without the tea towel, back into a spiral. Gently wrap the towel around the rolled cake and let it chill in the refrigerator for 30 to 60 minutes.

Serve

• Remove the cake from the refrigerator and cut off the ends of the roll with a serrated knife (about 1/4 inch of each end) to neaten them up. Dust with powdered sugar.

Notes

Both US customary and metric measurements are provided. Use the toggle to switch between the two.

Cake flour substitution: If you don’t have cake flour, you can make your own by combining 80 g of all-purpose flour with 10 g of cornstarch.

Storing: Leftover cake roll can be stored in the refrigerator in an airtight container for up to 3 days. It also freezes well wrapped tightly for up to 3 months.

Nutrition

Serving: 1sliceCalories: 351kcalCarbohydrates: 39gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 139mgSodium: 197mgPotassium: 151mgFiber: 1gSugar: 29gVitamin A: 776IUVitamin C: 4mgCalcium: 74mgIron: 1mg

Keyword raspberry rhubarb roll cake, rhubarb cake roll, rhubarb dessert, rhubarb raspberry roll cake, rhubarb swiss roll

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