Roll cakes have captivated the hearts and palates of dessert lovers worldwide. With their soft sponge base and endless possibilities for fillings and decorations, roll cakes are both visually stunning and irresistibly delicious. In this article, we will explore several tempting roll cake recipes, ranging from the rich, creamy indulgence of a Mascarpone Log with Exotic Fruits to the festive appeal of a Christmas Roll Cake. Along the way, we’ll also dive into a few variations, including Strawberries and Cream Chantilly, Lemon Cake Roll, and Black Forest Swiss Roll, each offering a unique flavor profile and a signature charm.
Each recipe is a testament to the versatility of roll cakes, making them suitable for any occasion, whether it’s a family gathering, a special holiday, or simply a personal treat to indulge in. Let’s embark on this flavorful journey and uncover the techniques and flavors that elevate these cakes to new heights.
1. Mascarpone Log with Exotic Fruits: A Tropical Dream Cake
Ingredients:
For the Genoise:
- 4 eggs
- 100 grams of sugar
- 100 grams of flour
- 1 teaspoon of chemical yeast
For the Mascarpone Cream:
- 250 grams of mascarpone
- 50 grams of icing sugar
- 20 cl of whole liquid cream
- Exotic fruits (mango, pineapple, passion fruit)
For Decoration:
- Shredded coconut
- Exotic fruit slices
- Mint leaves
Instructions:
This Mascarpone Log with Exotic Fruits is a tropical paradise wrapped in sponge cake. The soft genoise is delicately rolled with a rich mascarpone cream, studded with fresh tropical fruits for an added burst of sweetness and freshness.
- Prepare the Genoise: Preheat the oven to 180°C (350°F). Begin by beating the eggs and sugar together until the mixture is pale and doubled in volume. Gradually sift the flour and yeast into the mixture, folding gently to preserve the air. Pour the batter into a rectangular mold lined with parchment paper and bake for 10-12 minutes.
- Cool the Genoise: Once baked, remove the genoise from the oven and allow it to cool slightly. Roll it up with the parchment paper to prevent cracking and let it cool completely.
- Prepare the Mascarpone Cream: In a separate bowl, whisk together the mascarpone and icing sugar. In another bowl, whip the cream until it forms soft peaks, then gently fold it into the mascarpone mixture.
- Assemble the Cake: Unroll the cooled genoise, spread a layer of mascarpone cream over it, and sprinkle with diced exotic fruits like mango, pineapple, and passion fruit. Carefully roll the cake back up.
- Decorate: Cover the rolled cake with the remaining mascarpone cream and sprinkle generously with shredded coconut. Garnish with slices of exotic fruits and fresh mint leaves for a touch of color and freshness.
- Chill: Let the log chill in the refrigerator for at least two hours to allow the flavors to meld before slicing and serving.
This dessert is perfect for any tropical-themed gathering or a light, refreshing summer treat.
2. Strawberries and Cream Chantilly Roll: A Sweet Celebration
Ingredients:
For the Rolled Biscuit:
- 4 eggs
- 100 grams of sugar
- 100 grams of flour
- 1 pinch of salt
For the Topping:
- 300 ml of whole liquid cream (cold)
- 50 grams of icing sugar
- 1 teaspoon of vanilla extract
- 500 grams of fresh strawberries
For Decoration:
- Fresh strawberries (whole)
- Chantilly (for details)
- Sugar decorations (flakes, pearls, etc.)
Instructions:
This Strawberries and Cream Chantilly Roll combines the classic flavors of fresh strawberries and whipped cream in a fluffy, light sponge roll. The delicate Chantilly cream is the perfect companion to the juicy strawberries, making this roll cake an irresistible summer dessert.
- Prepare the Rolled Biscuit: Preheat the oven to 180°C (350°F). Separate the egg whites and yolks. Whisk the yolks with sugar until pale and thick, then fold in the sifted flour gently. Beat the egg whites with a pinch of salt until stiff peaks form, and carefully fold them into the yolk mixture. Spread the batter on a parchment-lined baking sheet and bake for 10-12 minutes.
- Prepare the Chantilly Cream: Whip the cold liquid cream with icing sugar and vanilla extract until stiff peaks form.
- Assemble the Cake: Once the biscuit is baked and cooled, unroll it gently and spread a generous layer of Chantilly cream. Add sliced strawberries evenly over the cream. Roll the cake back up and cover it with more Chantilly cream.
- Decorate: Garnish the cake with fresh whole strawberries, Chantilly cream piped into decorative details, and sugar decorations like flakes or pearls for a festive touch.
- Chill and Serve: Let the roll chill in the fridge for at least one hour before serving to set the cream and allow the flavors to meld.
This cake is a beautiful and festive choice for spring and summer gatherings, particularly for special occasions like birthdays and picnics.
3. Lemon Cake Roll with Creamy Lemon Filling: A Tangy Delight
Ingredients:
For the Cake Roll:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 teaspoon vanilla extract
- Powdered sugar (for dusting)
For the Lemon Cream Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup heavy cream, whipped
For the Whipped Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
This Lemon Cake Roll is the perfect balance of sweet and tart. The light sponge cake is complemented by a creamy lemon filling and a whipped topping that adds a layer of richness.
- Prepare the Cake Roll: Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Whisk together the dry ingredients. In a separate bowl, beat the eggs with vanilla until thick and pale. Gently fold in the dry ingredients, then spread the batter evenly in the prepared pan and bake for 10-12 minutes.
- Prepare the Lemon Cream Filling: Beat together the cream cheese, powdered sugar, lemon juice, and zest until smooth. Fold in the whipped cream gently.
- Prepare the Whipped Topping: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Cake Roll: Unroll the cooled cake, spread the lemon cream filling evenly, and then roll the cake back up tightly.
- Finish with Whipped Topping: Spread the whipped topping over the rolled cake and garnish with lemon zest or fresh berries.
- Chill and Serve: Let the cake roll chill in the refrigerator for at least one hour before slicing.
This lemon cake roll is an ideal dessert for a spring brunch or summer gathering, where its fresh and tangy flavor will shine.
4. Black Forest Swiss Roll: A Decadent Chocolate Treat
Ingredients:
For the Chocolate Sponge Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cherries, pitted and halved
For Garnish:
- Additional cherries
- Chocolate shavings
Instructions:
The Black Forest Swiss Roll is a showstopper with its rich chocolate sponge and whipped cream filling, enhanced with tart cherries. It’s a perfect dessert for holiday gatherings or celebrations.
- Prepare the Chocolate Sponge: Preheat the oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan. Whisk the eggs and sugar until thick, pale, and fluffy. Sift together the dry ingredients and fold into the egg mixture, adding melted butter and vanilla. Spread the batter into the prepared pan and bake for 10-12 minutes.
- Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Stir in the halved cherries.
- Assemble the Swiss Roll: Once the cake is cool, unroll it carefully. Spread the whipped cream mixture over the cake and scatter cherries on top. Roll the cake back up tightly.
- Garnish: Dust with powdered sugar, add extra cherries, and sprinkle chocolate shavings on top.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing to allow the cream to set.
The Black Forest Swiss Roll is a rich, indulgent dessert that’s perfect for any chocolate lover.
5. Raspberry Velvet Ice Cream: A Smooth and Refreshing Treat
Ingredients:
- 2 cups fresh or frozen raspberries
- 1 cup granulated sugar
- 1 teaspoon lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions:
Although this is not a roll cake per se, the Raspberry Velvet Ice Cream complements perfectly a dessert table and can even be used as a topping for certain roll cakes, such as the Black Forest Swiss Roll or Strawberries and Cream Chantilly Roll. Its velvety texture and intense raspberry flavor make it an ideal treat for warm summer days or as a refreshing touch after a hearty meal.
- Prepare the raspberry syrup: In a saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat for about 5-7 minutes, until the raspberries break down and the mixture becomes syrupy. Let it cool to room temperature.
- Prepare the ice cream base: In a bowl, whisk together the cream, milk, vanilla extract, and the cooled raspberry syrup until the mixture is well combined.
- Churn the ice cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes.
- Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.
- Serve: Serve the ice cream when desired, garnished with fresh fruits or even served alongside slices of roll cake for an extra indulgent dessert.
This ice cream is perfect to complement a dessert with chocolate or fruits. Its sweetness and acidity will offer a beautiful contrast to richer cakes.
6. Christmas Roll Cake: The Ultimate Holiday Dessert
Ingredients:
For the Cake:
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup whole milk
- Powdered sugar (for dusting)
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (optional, for a citrusy twist)
- 1 tablespoon light rum or rum extract (optional)
For the Frosting:
- 1/2 cup heavy whipping cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- A pinch of cinnamon (optional)
Instructions:
The Christmas Roll Cake is one of the most festive and welcoming creations among roll cakes. With a spiced cake base and a cream cheese filling enriched with citrus, this dessert is perfect for celebrating the holiday season.
- Prepare the cake: Preheat the oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper. Beat the eggs and sugar until thick, pale, and fluffy, about 5-7 minutes. Add the vanilla extract.
- Mix the dry ingredients: In another bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Gradually fold this mixture into the egg mixture, alternating with the milk. Spread the batter evenly in the prepared pan and bake for 12-15 minutes, until the cake is lightly golden.
- Cool and roll: Once baked, turn the cake onto a kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up in the towel while it’s still warm. Let it cool completely.
- Prepare the filling: Beat the softened cream cheese, heavy whipping cream, powdered sugar, and vanilla extract until smooth and creamy. If desired, add orange zest and rum (or rum extract) for an extra festive twist.
- Assemble the roll: Once the cake has cooled, unroll it and spread the cream cheese filling evenly over the surface. Roll the cake back up tightly, being careful not to tear the cake.
- Prepare the frosting: In a medium bowl, whip the heavy whipping cream, powdered sugar, vanilla extract, and cinnamon (if using) until stiff peaks form. Spread it over the top of the cake.
- Decorate: Optionally, dust the top with more powdered sugar or garnish with festive decorations like sugar sprinkles, holly leaves, or small candy canes.
- Chill and serve: Refrigerate the roll cake for at least one hour before serving to allow the flavors to meld together.
This cake is perfect for Christmas celebrations, but it can also be enjoyed at any winter gathering. Its spiced flavor and creamy texture will delight your guests.
7. Black Forest Swiss Roll: A Chocolate Lover’s Dream
Ingredients:
For the Chocolate Sponge Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cherries, pitted and halved (fresh or jarred)
For Garnish (optional):
- Additional cherries
- Chocolate shavings
Instructions:
The Black Forest Swiss Roll is a luxurious version of the famous Black Forest Cake. This chocolate roll cake filled with whipped cream and cherries makes a festive and indulgent dessert.
- Prepare the sponge cake: Preheat the oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper. Beat the eggs and granulated sugar using an electric mixer on high speed until thick, pale, and tripled in volume (about 5-6 minutes). Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in batches, then add the melted butter and vanilla extract.
- Bake the sponge cake: Spread the batter evenly in the pan and bake for 10-12 minutes, or until the cake springs back when lightly pressed. Once baked, cool for 2 minutes.
- Roll the cake: Place a clean kitchen towel on the counter and dust it with powdered sugar. Carefully invert the warm cake onto the towel, peel off the parchment paper, and roll the cake up tightly with the towel. Let it cool completely.
- Prepare the filling: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Swiss Roll: Unroll the cooled cake carefully. Spread the whipped cream evenly over the cake, leaving a 1/2-inch border. Scatter the pitted and halved cherries over the whipped cream. Gently re-roll the cake (without the towel) and transfer it to a serving platter.
- Decorate: Dust the top with powdered sugar or chocolate shavings and garnish with additional cherries. Refrigerate for at least 30 minutes before serving.
This Black Forest Swiss Roll is ideal for any festive occasion and is sure to be a showstopper at the dessert table.
Conclusion: The Infinite Possibilities of Roll Cakes
Roll cakes offer immense creative freedom, whether for light and fruity desserts, indulgent chocolate treats, or creamy confections. Each recipe explores new flavors, textures, and techniques, making each roll cake unique in its own right. Whether you choose a Lemon Cake Roll for a refreshing citrus flavor or a Black Forest Swiss Roll for a rich chocolate indulgence, these cakes provide endless possibilities for both experienced bakers and beginners alike.
Roll cakes are not just desserts—they are an opportunity to explore your creativity and delight your guests with something beautiful and delicious. Try one today and enjoy the art of making roll cakes!