Raspberry Cake Roll Recipe

Name: Raspberry Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 egg whites, room temperature; 1 teaspoon lemon juice; 1/4 teaspoon salt; 1/4 cup sugar; 1/2 cup sifted cake flour, plus; 1 tablespoon sifted cake flour (not self-rising cake and pastry flour); 1 tablespoon grated lemon peel; 1 (8 ounce) package cream cheese, softened; 1/2 teaspoon vanilla extract; 1 cup whipped topping, divided; 2 cups fresh raspberries, divided; additional lemon peel

Servings: persons

6 egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup sifted cake flour, plus
1 tablespoon sifted cake flour (not self-rising cake and pastry flour)
1 tablespoon grated lemon peel
1 (8 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
2 cups fresh raspberries, divided
additional lemon peel

1
In a mixing bowl, beat egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time.
2
Line a greased 15 inch x 10 inch x 1 inch baking pan with waxed paper or parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350u00b0F for 12-15 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool.
3
For filling, combine cream cheese, vanilla and 2 Tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled. Yield: 12 servings.
4
Taste of Home.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 egg whites, room temperature, 1 teaspoon lemon juice, 1/4 teaspoon salt, 1/4 cup sugar, and more.

Yes, Raspberry Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raspberry Cake Roll

How did you like this recipe?

Frequently Asked Questions