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Raspberry Cake Roll

 Raspberry Cake Roll
This is a really tasty dessert, and it doesn't have as many calories as some other sweets. It's also a lot easier to make than you might think. Give it a try!
12 ServingsPrep: 25 min. + chilling Bake: 15 min. + cooling


  • 6 egg whites, room temperature
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup plus 1 tablespoon sifted cake flour
  • 1 tablespoon grated lemon peel
  • 1 package (8 ounces) spreadable cream cheese
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup whipped topping, divided
  • 1 pint fresh raspberries, divided


  • Spray a 15-in. x 10-in. x 1-in. baking pan with cooking spray; line
  • with waxed paper and spray again. Set aside. In large bowl, beat egg
  • whites, lemon juice and salt with electric mixer at low speed until
  • foamy. Gradually add granulated sugar, beating at medium-high speed
  • until soft peaks form. With whisk or rubber scraper, fold flour and
  • lemon peel, 1/4 cup at a time, into egg white mixture. Spread batter
  • evenly into prepared pan. Bake at 350° for 12-15 minutes or
  • until cake springs back when touched in center. Cool on wire for 5
  • minutes. Cover with waxed paper, then a kitchen towel and baking
  • sheet or bread board. Invert pan so cake lies flat on towel. Gently
  • peel away waxed paper from top of cake. Beginning with narrow end,
  • roll cake with towel, keeping towel and bottom waxed paper pressed

2 of 2

Raspberry Cake Roll (continued)

Directions (continued)

  • to underside of cake. Place rolled cake on rack to cool.
  • Prepare filling by combining cheese spread, vanilla and 2 tablespoons
  • of whipped topping. Gently fold in remaining whipped topping. Cover;
  • refrigerate until ready to use. To fill cake, carefully unroll on
  • flat surface. With spatula, spread filling evenly over cake to
  • within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using
  • towel to lift edge of cake, gently roll as before, this time pulling
  • away towel and waxed paper. Place roll, seam side down, on serving
  • platter. Chill. Garnish with remaining raspberries and lemon peel.
  • Serve chilled. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 138 calories, 7 g fat (5 g saturated fat), 19 mg cholesterol, 140 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.