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Home » Recipe Index » Sweets » Cakes

Cranberry-Raspberry Cake Roll

Published: Dec 1, 2011 · Modified: May 5, 2019 by Olga · This post may contain affiliate links

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This is such a beautiful dessert, perfect for an impressive holiday or entertaining menu but also simple enough to prepare on a weeknight for your family dinner. The sweet and slightly tart jam tastes absolutely perfect with the tender and fluffy frosting. The cake itself is so delicate. I found this recipe in a Martha Stewart Holiday magazine and made a few minor adjustments. My family absolutely loves it.

Yields: one cake roll

Ingredients:

Cake roll:

3 whole eggs plus 2 egg yolks

½ cup sugar

½ cup plus 2 Tablespoons cake flour

⅛ teaspoon salt

¼ cup (½ a stick) butter, melted

Jam:

4 oz cranberries, fresh or frozen

4 oz raspberries, fresh or frozen

½ cup sugar

Preheat the oven to 400 degrees. Line a 15x17 in baking sheet with parchment paper and spray with baking spray.

In a small sauce pan, combine the berries with the sugar. (You can also make the jam from one of the berries, just use 8 oz of either of them). Cover and allow to cook on medium heat until the sugar melts. Bring to a boil. This will take longer if the berries are frozen. Turn down the heat and keep the berries simmering.IMG_3523 (550x367)Here's a jam that I made with strawberries and raspberries.IMG_2697Cook for 10-15 min. Mash with a potato masher or combine in a food processor/blender.IMG_2747Strain the cooked berries through a fine mesh sieve to get a smooth jam. IMG_2748I really would prefer to keep these out of my teeth! Set aside to cool.IMG_2751

IMG_2753 Combine the eggs and sugar in a heatproof bowl. Place over a pot with about 1-2 inches of boiling water. Whisk until the sugar dissolves and the eggs are slightly warm. IMG_2685Place in a large bowl and mix with a whisk attachment for about 6 min, or until the eggs are light yellow and fluffy. IMG_2699Sift in the flour and salt and gently fold in with a rubber spatula.IMG_2704

IMG_2708When you have about half the flour incorporated, pour the melted butter into the batter by pouring it slowly using the side of the bowl and continue gently folding.IMG_2710

IMG_2717Pour into prepared baking sheet and spread out evenly. IMG_2729Bake for 5-7 min. IMG_2731Place the cake upside down on a clean kitchen towel. Carefully remove the parchment paper and roll the cake right up into the towel while it's still hot. IMG_2741If you want the cake roll to be thicker, start rolling with the width side first. If you want the cake roll to be thinner, start with the length side. Allow to cool.

Meanwhile, prepare the frosting.

Ingredients:

1 cup heavy cream, chilled

5 oz cream cheese, softened

¼ cup confectioner's sugar

1 teaspoon vanilla

Whip the cream in a chilled bowl and chilled whisk attachment. Set aside. IMG_2757With a paddle attachment, mix the cream cheese, sugar and vanilla until smooth. IMG_2758With a rubber spatula, gently fold in the whipped cream into the cream cheese mixture. IMG_2760When the cake roll is cool, unroll it, and spread the jam evenly over the surface. Put dollops of cream cheese frosting on top of the jam and then carefully spread it our over the jam. IMG_2765This really helps to spread the frosting neatly on top of the jam without turning it into pink smears.IMG_2768Roll up the cake roll.IMG_2773Dust with powdered sugar and refrigerate for at least 1 hour before serving.IMG_3637Here's a trick to keep the jam and cream cheese frosting from streaking and smearing all over each other. When cutting the cake roll, clean the knife every time you make a cut. Wipe it on a paper towel, or something of the sort. It works like a charm:).

 

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Cranberry-Raspberry Cake Roll

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5 from 1 review

  • Author: Martha Stewart, adjusted
  • Prep Time: 1 hour 15 mins
  • Cook Time: 22 mins
  • Total Time: 1 hour 37 mins
  • Yield: 4
  • Category: Sweets

Ingredients

Scale

Yields: one cake roll

Cake roll:

  • 3 whole eggs plus 2 egg yolks
  • ½ cup sugar
  • ½ cup plus 2 Tablespoons cake flour
  • ⅛ teaspoon salt
  • ¼ cup (½ a stick) butter, melted

Jam:

  • 4 oz cranberries, fresh or frozen
  • 4 oz raspberries, fresh or frozen
  • ½ cup sugar

Filling:

  • 1 cup heavy cream, chilled
  • 5 oz cream cheese, softened
  • ¼ cup confectioner's sugar
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 400 degrees. Line a 15x17 in baking sheet with parchment paper and spray with baking spray.

Jam:

  1. In a small sauce pan, combine the berries with the sugar.
  2. Cover and allow to cook on medium heat until the sugar melts. Bring to a boil. Turn down the heat and keep the berries simmering.
  3. Cook for 10-15 min.
  4. Mash with a potato masher or combine in a food processor/blender.
  5. Strain the cooked berries through a fine mesh sieve to get a smooth jam.

Cake:

  1. Combine the eggs and sugar in a heatproof bowl.
  2. Place over a pot with about 1-2 inches of boiling water. Whisk until the sugar dissolves and the eggs are slightly warm.
  3. Place in a large bowl and mix with a whisk attachment for about 6 min, or until the eggs are light yellow and fluffy.
  4. Sift in the flour and salt and gently fold in with a rubber spatula.
  5. When you have about half the flour incorporated,slowly pour the melted butter into the batter and continue gently folding.
  6. Pour into prepared baking sheet and spread out evenly.
  7. Bake for 5-7 min.
  8. Place the cake upside down on a clean kitchen towel. Carefully remove the parchment paper and roll the cake into the towel while it's still hot.
  9. Allow to cool.

Frosting:

  1. Whip the cream in a chilled bowl and chilled whisk attachment. Set aside.
  2. With a paddle attachment, mix the cream cheese, sugar and vanilla until smooth. With a rubber spatula, gently fold in the whipped cream into the cream cheese mixture.

Assembly:

  1. When the cake roll is cool, unroll it, and spread the jam evenly over the surface. Put dollops of cream cheese frosting on top of the jam and then carefully spread it our over the jam.
  2. Roll up the cake roll.
  3. Dust with powdered sugar and refrigerate for at least 1 hour before serving.

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Comments

  1. Rosella says

    December 10, 2019 at 6:53 pm

    This looks wonderful. Can it be made ahead and frozen?

    Reply
  2. Irinka says

    June 29, 2019 at 11:21 am

    Should I bake at 400F or 350F?

    Reply
    • olgak7 says

      July 02, 2019 at 8:11 am

      400 F. I'm not sure where you saw the 350F? Sometimes I can't find my own typos.

      Reply
    • Natasha says

      December 14, 2019 at 6:52 pm

      This looks very delicious! Can I make it with store bought jam? You think it will good?

      Reply
      • olgak7 says

        December 14, 2019 at 9:38 pm

        Sure, Natasha. Use any jam that you like.

        Reply
  3. Yuliya says

    April 19, 2019 at 8:05 pm

    Hi, I would like to make this for Easter and was wondering if I used a hand mixer instead of a attachment ones would it come out the same?

    Reply
    • olgak7 says

      April 19, 2019 at 9:05 pm

      You can use a hand mixer, you just might need to mix it a little bit longer, that's all.

      Reply
  4. shirley stirling says

    November 21, 2017 at 9:18 pm

    The idea of it and the photos look good, but... Just a little bit more than 1/2 cup flour for an entire cake?? How can this be correct?

    Reply
  5. shirley stirling says

    November 21, 2017 at 9:17 pm

    Just a little bit more than 1/2 cup flour for an entire cake?? How can this be correct?

    Reply
    • olgak7 says

      November 22, 2017 at 1:55 pm

      It's a cake roll, which is very thin, in this case, Shirley. It has a very fluffy and tender texture. I've made this cake roll many, many times and it always turned out perfectly:). I hope you enjoy it.

      Reply
  6. Joeli says

    August 05, 2013 at 6:11 pm

    Hi Olga!
    My boyfriend hates cranberries and I was wondering if you think it would be alright to substitute the cranberries for strawberries. Thanks for all your delicious recipes!

    Reply
    • olgak7 says

      August 07, 2013 at 9:29 pm

      Hi Joeli,
      Yes, you can use strawberries instead of raspberries. If you read carefully, I wrote in the recipe that you can use other berries and there's also a picture of a jam that I made with strawberries and raspberries. Cranberries are very seasonal, so when they aren't available, I use many other kinds of fruit instead.

      Reply
  7. Olga says

    July 22, 2013 at 3:06 pm

    Is there anything else I can use instead of cranberry?

    Reply
    • olgak7 says

      July 23, 2013 at 11:36 pm

      Hi Olga,
      As I mentioned in the recipe, you can use any berries. I make mine with strawberries and raspberries all the time.

      Reply
  8. Nadia says

    March 04, 2013 at 8:58 am

    Olga, you are using unsalted butter, correct? i dont bake at all but i really want to try this for my sons birthday. Im hoping it will turn out good. Also, any suggestions as to where i can find a 15x17 baking sheet?

    Reply
    • olgak7 says

      March 04, 2013 at 9:14 am

      Hi Nadia,
      Yes, I always use unsalted butter, but using salted butter won't spoil it.
      Most stores have different sizes of baking sheets. I buy most of my supplies online.

      Reply
  9. margarita says

    December 30, 2012 at 8:02 pm

    olga, do i have to strain the jam? it seems like it would take forever? and im on a time limit-wasnt sure if it would be ok to avoid this step

    Reply
    • olgak7 says

      December 31, 2012 at 6:40 am

      Margarita, if you don't strain the jam, you will have LOTS of seeds in it. If that's ok with you, skip this step.

      Reply
    • Sarah Derkaoui says

      January 15, 2020 at 7:11 am

      Hi Olga,
      I made the cake roll yesterday evening (used your strawberry jam recipe instead of the cranberry jam) and it turned out sooo good! The taste reminded me a bit of a strawberry cheesecake.
      Just a small question, the cake wasn't as thick as yours on the picture. Do you have any tips for me to get a thick, fluffy cake roll next time?
      Usually, I am a silent visitor on your blog but I just had to stop by and say thank you ❤️
      Your blog is such a great resource for me!

      Reply
      • olgak7 says

        January 16, 2020 at 11:03 pm

        Hi Sarah!
        Thank you for taking the time to write:). I'm happy to hear you enjoyed the cake roll. (I like the strawberry jam for this recipe too.)
        To make the cake roll thicker and fluffier, maybe you can whip the eggs even longer next time so they get even more volume and be even more careful when mixing with the flour, so you don't deflate it as much as possible.
        Also, what size baking sheet did you use. If you use a slightly smaller one next time, it will be thicker, is that is what you would like.

        Reply
  10. Irina says

    December 24, 2012 at 4:43 pm

    MMM this is heavenly! So light and delicious! We pretty much gulped it down 😛 making another one 🙂 Thank you Olga!

    Reply
  11. Nadia says

    December 10, 2012 at 1:22 pm

    Hi Olga! Does the biskvit part of the cake get wet from the jam?

    Reply
    • olgak7 says

      December 10, 2012 at 1:48 pm

      No need to worry, Nadia; the cake part doesn't get wet:).

      Reply
      • Nadia says

        December 10, 2012 at 1:53 pm

        Sorry I mean moisty:) we like when the cake is has some moisture in it.

        Reply
        • olgak7 says

          December 10, 2012 at 4:17 pm

          Nadia,
          First of all, the actual cake is very tender and with the jam and cream filling, it is a very moist, light and delicate dessert.

          Reply
  12. Olya says

    November 08, 2012 at 10:10 am

    Is it 2 extra yolks to the three eggs or 2 extra egg whites? bc my eggs looked nothing close to white when I mixed them in the mixer...

    Reply
    • olgak7 says

      November 09, 2012 at 8:18 am

      Olya,
      It's 2 extra yolks, not whites. The beaten eggs will be pale YELLOW, not white. You should be mixing it for at least 5 minutes, longer if you're using a hand mixer. Some egg yolks are brighter than others, so if it's more yellow than mine, that's fine, as long as the eggs have enough volume.

      Reply
  13. Inna says

    September 04, 2012 at 8:45 pm

    Made this today, i hope mine turned out as good as this one looks!!! hopefully hubby will like it as well:)
    keep up the good work im always looking forward to new postings
    🙂

    Reply
    • olgak7 says

      September 05, 2012 at 5:39 am

      Thanks Inna! I'm glad you're enjoying the recipes.

      Reply
  14. Natasha of Natashaskitchen.com says

    April 12, 2012 at 12:46 pm

    Olga, I shared this on my skinny scoop list 🙂

    Reply
    • Natasha of Natashaskitchen.com says

      April 12, 2012 at 12:46 pm

      Oh oops, here's the link: http://www.skinnyscoop.com/list/natashaskitchen/favorite-russian-cakes-please-wipe-the-drool-off-your-keyboard

      Reply
      • Olga K. says

        April 13, 2012 at 7:57 am

        Wow! Thank you, Natasha! I am very honored:) All those cakes look delicious.

        Reply
  15. Elina says

    January 13, 2012 at 1:53 pm

    Olga, this was so delicious when you made it!!!!! I could eat the whole thing myself.

    Reply

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