Raspberry Swiss Roll Cake

Steps

1. Prep - Preheat the oven to 375°F. Line a 13 × 18-inch rimmed baking sheet with parchment paper and set aside. Do not grease the baking sheet, or the cake won’t rise properly. Lay a clean linen or tea towel on a work surface and dust generously with the confectioners’ sugar.

2. Mix the Dry Ingredients - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Beat - In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, combine the eggs and granulated sugar and beat on high speed for 7 to 8 minutes, until ribbons form on the surface when you lift the whisk. The mixture should at least double in volume and turn pale yellow in color.

4. Fold - Use a silicone spatula to fold in the flour mixture a third at a time, making sure each addition is just incorporated before folding in the next. Fold until no streaks of flour remain, making sure to scrape the bottom of the bowl to catch any pockets of flour. Add the vanilla and fold until just incorporated. Spread the batter evenly in the prepared baking sheet, all the way to the edges of the pan.

5. Bake and Roll - Bake for 10 to 12 minutes, until the cake is golden and doesn’t indent when you gently press the top. When the cake is done, immediately run a knife around the edges of the pan and carefully transfer the cake with the parchment paper by sliding it onto a cooling rack. Then, use the parchment paper to help you flip the cake top side down onto the sugar-dusted towel. Gently peel back and discard the parchment. While the cake is still hot, start with the short end to roll the cake with the towel into a tight log. Set the rolled cake on a cooling rack to cool to room temperature.

6. In a small bowl, stir together the preserves with 2 Tbsp water. You want the mixture to be syrupy so it will easily spread over the cake. Add more water if needed. Set aside.

7. Make whipped cream - In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, beat together the cream and granulated sugar on medium-high speed for 3 to 4 minutes, until stiff peaks form. Set aside.

8. Mix in Cheese - Combine cream: In a medium bowl, stir together the mascarpone and vanilla. Use a spoon or spatula to fold the whipped cream into the mascarpone a third at a time, mixing until incorporated after each addition. Set aside.

9. Add raspberries - In a small bowl, use a fork to coarsely mash half of the raspberries, then fold them into the filling until just dispersed. Do not overmix.

10. Add the filling - Once the cake is cooled to room temperature, carefully unroll it. Some small cracks are expected and normal! Drizzle the syrup over the surface of the cake and spread it evenly with the back of a spoon. Dollop the filling all over the cake and use a spatula to spread it evenly all the way to the edges. Carefully roll your cake back up, keeping a fairly tight roll.

11. Serve - Cut off the ends of the roll, if desired, for a neater look, then transfer the cake to a serving platter. Cover the cake with plastic wrap and refrigerate for 1 to 2 hours or up to overnight. (Chilling it will help set the filling and make the cake easier to slice.) Just before serving, dust the cake with confectioners’ sugar and scatter the remaining raspberries over and around the cake.