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Roulade with Raspberries and Cream

When I think back to my childhood years and vintage baking, I remember that my mum used to make a delicious rolled-up cake. I loved eating it plain, but most of the time, Mum would fill it with raspberry jam, roll it up, and then dust it with powdered sugar. It was just heavenly. I like to fill this roulade with fresh raspberries and super delicious mascarpone vanilla whipped cream which is just out of this world! I hope you love my Roulade with Raspberries and Cream recipe as much as I do!

This classic roulade cake has many versions, and my cream and raspberry filling is simply a suggestion. Fill your roulade with whatever your heart desires: jam, lemon curd, buttercream, meringue frosting, chocolate ganache…


Roulade with Raspberries and Cream Recipe


For the Sponge:

  • 4 Large Eggs
  • ¾ cup Superfine Sugar
  • 1 Tbsp Vegetable Oil
  • 2 Tbsp Buttermilk
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Paste
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Salt

For the Filling:

  • 1 ¼ cup Heavy Cream
  • ½ cup Mascarpone
  • ½ cup Powdered Sugar
  • 2 tsp Vanilla Paste

To Decorate:

  • Fresh Raspberries
  • Powdered Sugar (For dusting)


For the Sponge:

  1. Preheat the oven to 350 F. Line the base of a swiss roll pan or other rimmed baking sheet (approx. 9-13 inches) with baking parchment. Alternatively spray the sides and line the base with a silicone mat.
  2. Place the eggs in a mixing bowl and whisk for at least 5 minutes. With the mixer still running, add the sugar little by little, then add the vegetable oil, buttermilk, cider vinegar, and vanilla paste.
  3. Sift together the flour, baking powder, and salt. Put the flour mixture into the mixing bowl and stir until well-blended. Do not over mix. Pour the batter into the prepared pan, tilting the pan to distribute mixture evenly. Bake on the middle rack for 12-15 minutes. In the meantime, lay out a clean tea towel onto your work surface and dust it liberally with powdered sugar. When the cake is ready, turn out onto the towel. Gently peel off the baking parchment and roll up the cake with the towel, starting from the short end. Place the rolled-up cake on a wire rack and let cool.

For the Filling:

  1. Place the carton of cream in the freezer for 20 minutes. After 20 minutes, remove the cream from the freezer and pour into a mixing bowl with the mascarpone, powdered sugar, and vanilla paste. Whisk until nice and airy.
  2. Gently roll out the cake and spread out a decent layer of the mascarpone whipped vanilla cream. Tumble over some raspberries, and gently roll up again. Place the roulade onto a cake stand or plate, dust with powdered sugar and decorate with more raspberries, if you like.

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