Vanilla Cake Roll with Raspberry Filling
Vanilla Cake Roll with Raspberry Filling is a delicious, easy cake. Also, it is a milk free cake. In fact, even the filling contains no milk or cream. I start this cake by making a quick cake batter. Next, while the cake bakes, I make a quick cream cheese frosting. Then, I spread the cake with raspberry jam, the frosting, and the raspberries. Finally, I roll the cake up again and dust it with powdered sugar. I really like this cake for several reasons. First of all, it’s a super versatile cake. Sometimes I roll it up with whipped cream inside, instead of the frosting. And, other times, I use blueberries or strawberries, instead of raspberries. Secondly, I like that this cake use ingredients that I always have on hand. And, thirdly, I love how pretty this cake looks.
The Equipment I Used
- An Electric Mixer- An electric mixer makes mixing this cake super easy.
- A Food Scale- For best results, weigh your flour and sugars for this recipe.
- A Sifter- Be sure and sift together your dry ingredients.
- A 15x10x1 Baking Pan- Use this pan for baking this cake.
- Wax Paper- You’ll need this to line your pan.
The Ingredients Needed for Vanilla Cake Roll with Raspberry Filling
- Eggs- Be sure and use room temperature eggs.
- Flour- Use all purpose flour.
- Jam- Make sure you use seedless raspberry jam.
- Cream Cheese- Use brick cream cheese.
How I Made My Cake
- First, I let my eggs come to room temperature, for about a half hour.
- Next, I used my Kitchen Aid mixer to beat the eggs.
- Then, I added the rest of the ingredients and baked the cake for just 15 minutes.
- Next, I rolled up the cake and let it cool for ten minutes.
- Finally, I filled the cake with the jam, frosting, and berries.
My whole family really loves this quick and easy Vanilla Cake Roll with Raspberry Filling. And, they’re always very impressed that this cake actually rolls up so perfectly.
Vanilla Cake Roll with Raspberry Filling
Equipment
- 15x10x1 cake pan
Ingredients
- 4 large eggs, at room temperature
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 cup granulated sugar (200g)
- juice of one lemon
- 1 cup all purpose flour (120g)
For the Filling:
- ¼ cup seedless raspberry jam
- 6 ounces softened cream cheese
- 4 tbsp. softened butter
- 1 tsp. vanilla extract
- 1 cup powdered sugar (120g)
- 1 pint raspberries
Instructions
- Preheat the oven to 400 degrees.
- Grease a 15x10x1 pan with vegetable shortening and then line it with wax paper.
- In the bowl on an electric mixer, beat together the eggs, baking powder, and salt. Beat on high for two minutes.
- Lower the speed to medium, and gradually beat in the sugar.
- Lower the speed to low, and add the lemon juice.
- Fold in the flour, just until it's combined with the rest of the batter. Pour into the pan and bake for 15 minutes, or just until it springs back when touched.
- While the cake bakes, mix together the cream cheese frosting. In a mixing bowl, beat together the cream cheese, butter, and vanilla. Then, sift in the cream cheese, and whip until blended.
- When the cake is done, immediately run a knife along the edges and invert it on a powdered sugar dusted dish towel. Remove the wax paper and roll it up in the dish towel. Let cool on a wire rack for ten minutes.
- Unroll the cake and spread with the jam, then the frosting, and then dot it with berries. Roll it up again and dust with powdered sugar.
