Toti's No-Crack Raspberry Swirl Roll

Name: Toti's No-Crack Raspberry Swirl Roll
Total time: 45 min
Ingredients: 4 large eggs (room temperature); ½ cup granulated sugar; 1 tsp vanilla extract; ¾ cup all-purpose flour (sifted); 1 tsp baking powder; ¼ tsp salt; 1½–2 cups fresh raspberries; 2–4 tbsp sugar (adjust sweetness); 1 tbsp lemon juice; 1–2 tsp cornstarch; Or use a jar of store-bought raspberry jam; 1 cup cold heavy whipping cream; ¼–½ cup powdered sugar; 1 tsp vanilla extract; Tiny pinch salt (optional); 8 oz mascarpone cheese; Milk, condensed milk, OR evaporated milk for brushing the cooled sponge

Soft sponge with raspberry jam and mascarpone whipped cream — rolls without cracking.

Time

45 min + chill

This rolled cake stays soft and rolls beautifully without cracking. Filled with raspberry jam and mascarpone whipped cream — tastes bakery-made but is surprisingly simple.

Instructions

Sponge

1
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment and lightly grease.
2
Beat whole eggs and sugar for 5–7 minutes until pale, thick, and tripled in volume.
3
Add vanilla extract.
4
Whisk flour, baking powder, and salt in another bowl, then gently fold into the egg mixture.
5
Spread batter evenly into the prepared pan.
6
Bake 10–12 minutes, until lightly golden and springy.
7
Dust lightly with powdered sugar while warm, flip onto parchment or a towel, and roll immediately while warm. Let cool rolled up.

Raspberry Jam (if homemade)

1
Add raspberries, sugar, lemon juice, and cornstarch to a bowl over simmering water (double boiler).
2
Stir until raspberries soften and break down.
3
Cook until slightly thickened like jam. Cool completely before using.

Mascarpone Cream

1
Chill bowl and beaters 15–30 minutes before whipping.
2
Whip heavy cream, powdered sugar, vanilla, and optional salt until fluffy.
3
Add mascarpone last and mix only until smooth. Do not overmix.

Assemble

1
Optional: lightly brush cooled sponge with milk, condensed milk, or evaporated milk for an extra-moist roll.
2
Carefully unroll the cooled sponge.
3
Spread mascarpone cream evenly, then add raspberry jam.
4
Roll tightly and chill before decorating.
5
Decorate with whipped cream and fresh raspberries if desired.