Cake rolls, known in Germany as Rouladen, are a beloved and distinctive dessert that can be hard to find in the United States outside of specialty European bakeries. This recipe shows you how to make a raspberry chocolate roll with a tender sponge base and a light raspberry cream filling. You don’t need special baking equipment—just follow the instructions carefully for the best results. The soft sponge base is often called a “biscuit cake” in European baking; it’s light and pliable, ideal for rolling and filling. Some baking experience is helpful, but clear steps and a few tips will guide you through the process. Enjoy a slice with a good cup of coffee and happy baking!
Ingredients Raspberry Chocolate Roll
Base Cake
6 eggs
125 g sugar
6 tbsp hot water
220 g flour
80 g unsweetened cocoa powder
1 package vanilla sugar (or 0.3 oz homemade vanilla sugar)
1 tbsp baking powder
For the Filling
250 ml heavy cream
75 g powdered sugar
300 g raspberries, fresh or frozen
3 gelatin sheets (white or red)
1 rimmed baking tray approximately 10×15 inches
Baking Instructions
Make the Base Cake
– Separate the eggs, placing whites in one bowl and yolks in another.
– Beat the egg whites until very firm and set aside.
– In a separate bowl, beat the egg yolks with the sugar and vanilla sugar until the mixture becomes pale and slightly fluffy.
– Add the hot water to the yolk mixture, one spoonful at a time, continuing to beat. Keep beating for 2–3 minutes until the mixture thickens slightly.
– Sift together the flour, cocoa powder, and baking powder. Fold these dry ingredients gently into the yolk mixture with a spatula to keep as much air in the batter as possible.
– Carefully fold in the stiff egg whites in portions, maintaining a light and airy texture.
– Preheat the oven to 375°F (190°C).
– Line a rimmed baking tray with parchment paper and spread the batter evenly across the sheet.
– Bake for 15–20 minutes until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
– Prepare a clean damp kitchen towel and place a sheet of waxed paper over it. Sprinkle the waxed paper lightly with granulated sugar.
– As soon as the cake comes out of the oven, invert it onto the sugared waxed paper on the towel. Carefully peel off the parchment paper while the cake is still warm.
– Trim the edges if necessary, then immediately roll the warm cake up loosely in the waxed paper to form the roll shape and allow it to cool completely. Rolling while warm prevents cracks when you later fill the cake.
Make the Filling
– If using frozen raspberries, allow them to defrost about halfway so they are still slightly firm.
– Soak the gelatin sheets in cold water for about 10 minutes until soft.
– In a small saucepan, bring raspberries with 2 tablespoons of water just to a brief boil. If you prefer a seed-free filling, press the raspberries through a sieve to remove seeds. Allow the purée to cool for 2–3 minutes so it is warm rather than hot.
– Squeeze excess water from the softened gelatin sheets and stir the gelatin into the warm raspberry purée until fully dissolved. Do not add gelatin to very hot liquid—let it cool slightly first.
– Once the raspberry mixture begins to thicken slightly, beat the heavy cream with the powdered sugar until firm peaks form. Gently fold the whipped cream into the raspberry mixture with a spatula until evenly combined and smooth. Chill briefly if needed to reach a spreadable consistency.
Alternative: No Gelatin Filling
If you prefer not to use gelatin, you can make the filling by whipping cream with a stabilizer such as a commercial whipping aid (for example, a sachet for stabilizing whipped cream). Puree fresh or half-frozen raspberries with a stick blender, making sure the purée is not overly liquid. Fold the raspberry purée into the stabilized whipped cream and proceed to assemble the roll. Keep in mind that without gelatin the filling may be softer and should be kept well chilled.
Roll the Cake
– Unroll the cooled cake carefully and remove the waxed paper.
– Spread the raspberry cream filling evenly over the cake surface, leaving a small border around the edges to prevent overflow when rolling.
– Re-roll the cake gently but firmly using the waxed paper to guide a tight, even roll.
– Wrap the finished roll in plastic wrap or keep it covered and chill in the refrigerator for at least one hour to allow the filling to set and the flavors to meld.
– Just before serving, dust the roll with powdered sugar or add a simple decoration such as a few fresh raspberries or chocolate shavings. Slice with a sharp knife and serve chilled.
Notes: Work quickly when rolling the warm sponge to avoid cracks, and always cool the filled roll well before slicing. This raspberry chocolate roll keeps well for a day refrigerated and makes an elegant dessert for family gatherings or special occasions.