Raspberry Swiss Roll Cake (Print)

Delightful raspberry roll cake with cream filling.

# Ingredients:

→ For the Cake

01 - 4 large eggs
02 - ½ cup granulated sugar
03 - 1 teaspoon vanilla extract
04 - ½ cup all-purpose flour
05 - 1 teaspoon baking powder
06 - ¼ teaspoon salt

→ For the Filling

07 - ¾ cup raspberry jam
08 - ½ cup fresh raspberries, mashed
09 - ½ cup cream cheese, softened
10 - ¼ cup powdered sugar

→ For the Frosting

11 - 1 cup heavy cream
12 - 2 tablespoons powdered sugar
13 - ½ teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
02 - Beat eggs and sugar until light and fluffy. Add vanilla extract.
03 - Sift in flour, baking powder, and salt, then gently fold until combined.
04 - Pour the batter into the pan and spread evenly. Bake for 10-12 minutes.
05 - Remove from oven and roll the warm cake in a kitchen towel. Let cool.
06 - Mix cream cheese and powdered sugar until smooth. Fold in raspberry jam and mashed raspberries.
07 - Unroll the cooled cake, spread the filling evenly, and roll it back tightly.
08 - Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the rolled cake.

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