Raspberry and Almond Roll Cake

Indulge in this heavenly Raspberry and Almond Roll Cake. This sweet treat combines a fluffy sponge, almonds' nutty flavor with raspberries' tangy taste for a truly delightful dessert experience.

This luxurious Almond and Raspberry Cake is a beautiful dessert centerpiece made with a soft sponge, whipped cream, almond flakes, and fresh raspberries. This cake roll recipe is tested to ensure perfect results every time, and high-quality ingredients and clear, step-by-step instructions make the baking process a breeze. Serve this creamy cake roll during birthdays and other special occasions.

You may also enjoy my Raspberry and Pistachio Cheesecake, Kinder Bueno Cake Roll, Chocolate Swiss Roll Recipe, Lotus Biscoff Cake Roll and Easy Victoria Sponge Cake Recipe.

Why You Should Try This Recipe

• The light, airy almond-flavored sponge, whipped cream, almond flakes, and raspberry combine to make a delightful, refreshing treat.
• This almond cake roll is very impressive and makes a beautiful dessert centerpiece.
• Feel free to half, double or triple the recipe depending on how many people you intend to feed.
• You can easily adjust the sweetness level of the whipped cream by adding less or more sugar to suit your taste.

Raspberry and Almond Roll Cake Ingredients

• All-purpose flour: Sift the flour before it. This helps eliminate any unwanted dirt and clumps. 
• Baking powder: is a crucial leavening agent that helps the cake rise. Always check its expiration date. 
• Salt: This is used to counterbalance the sweetness of the sponge. 
• Eggs: The recipe calls for two whole eggs and an additional three eggs that need to be separated into whites and yolks. 
• Granulated sugar: The quantity of sugar will be divided during the recipe. 
• Water: Water at room temperature is fine. 
• Almond extract: This ingredient enhances the sweetness and nutty flavors of the roll.

• Double/heavy cream: Use full-fat heavy cream to make the whipped cream.
• Icing sugar: Sift the living sugar to remove excess lumps.
• Almond flakes: Use shop-bought almond flakes to cover the cake roll.
• Raspberries: Fill and top the cake with fresh raspberries.

Tips and Substitutions

• Ingredients: Before starting, ensure all ingredients are at room temperature to help them combine more easily.
• Raspberry: If you don't have fresh raspberries, you can use raspberry jam instead for the filling. The quality of the jam can greatly affect the overall taste of the cake.
• Rolling the Cake: Allow the cake to cool slightly before rolling to prevent cracking. Using a tea towel dusted with powdered sugar can also help. Refrigerate.

How to Make Raspberry and Almond Roll Cake

1. Preheat the oven to 375F/180C and prepare a 15x10" baking tray by lining it with parchment paper. Set this aside for later. Combine the flour, baking powder, and salt in a separate bowl. Keep this mixture aside as well.
2. Break three eggs, separating the whites and yolks into two large bowls. Reserve the other two eggs for later. Beat the egg whites until they become white and frothy.
3. Slowly incorporate ¼ cup of sugar into the egg whites, continuing to whisk until stiff peaks form, which should take about 2 to 4 minutes. Combine the remaining two eggs with the egg yolks and beat them together for an additional 2-3 minutes.
4. Add the remaining sugar (¾ cups), water, and vanilla extract to the egg yolk mixture and whisk for another minute.
5. Next, gently stir in the flour mixture until it’s just combined. Be careful not to overmix.
6. Carefully fold the whisked egg whites into the batter, ensuring the mixture retains its light and airy texture.
7. Pour the final batter into your prepared baking tray and bake for 10-15 minutes. While the cake is baking, sprinkle sugar on a clean cloth. Once the cake is done, carefully invert the pan onto the cloth dusted with icing sugar.

8. Remove the parchment paper and place a fresh sheet on the inverted cake.

9. Roll the cake from one side to the other and allow it to cool as you prepare the filling. Whip double or heavy cream with sugar for 3-5 minutes or until stiff peaks form. Combine ⅓ of the whipped cream with fresh raspberries and set aside the remaining cream.

11. Once the cake roll has cooled, gently unroll it and add whipped cream and fresh raspberries. Then, gently roll the cake to form a cake roll.

12. Next, frost the cake roll with whipped cream and smooth it.

14. Frost the roll with more whipped cream and top with fresh raspberries.

15. Serve the Best Almond Cake Roll recipe for a luscious dessert.

Recipe FAQs

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