Скачать или смотреть Easy Raspberry Swiss Roll Recipe | Soft & Creamy Filling

You will learn how to make the softest sponge cake roll filled with creamy mascarpone and fresh raspberries in this easy step-by-step recipe!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
RASPBERRY CAKE ROLL INGREDIENTS:

FOR THE SPONGE CAKE
► ¹⁄³ cup confectioners’ sugar
► ¾ cup all-purpose flour
► ½ teaspoon aluminum-free baking powder
► ¼ teaspoon fine sea salt
► 5 large eggs, room temperature
► ¾ cup granulated sugar
► 1 teaspoon pure vanilla extract

FOR THE SYRUP
► ½ cup raspberry preserves
► 2 tablespoons water, or as needed

FOR THE RASPBERRY FILLING
► 1 cup heavy cream, chilled
► ½ cup granulated sugar
► 8 ounces mascarpone, chilled
► 2 teaspoons pure vanilla extract
► 12 ounces fresh raspberries, divided
► Confectioners’ sugar, for dusting

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⭐️TOOLS, USED IN THIS VIDEO (affiliate):
► Rimmed baking sheet (13 × 18-inch)
► Parchment paper
► Clean linen or tea towel
► Stand mixer with whisk attachment
► Hand mixer
► Silicone spatula
► Cooling rack
► Mixing bowls
► Measuring cups and spoons

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⏱️TIMESTAMPS⏱️
0:00 Intro & Ingredients
0:25 Making the Sponge Cake Batter
2:05 Baking the Sponge Cake
3:15 Rolling the Cake While Warm
4:20 Making the Raspberry Syrup
5:00 Preparing the Mascarpone Cream Filling
6:10 Assembling the Cake Roll
7:15 Dusting, Serving & Taste Test

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PO Box 161
Meridian, ID 83680
USA
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