Rhubarb Raspberry Roll Cake
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.
Ingredients
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
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