Raspberry Vanilla Rolled Layer Cake

1. Preheat the Oven

Preheat your oven to 180°C (350°F) and line a 33×43 cm (13″×17″) baking tray with a sheet of baking parchment.

2. Make the Light Cocoa Sponge (Top & Bottom)

Whisk the Egg Whites

You will need two large mixing bowls: one for the egg whites and one for the yolks. Separate the egg whites from the yolks. Using an electric mixer, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add half of the sugar and whisk until glossy and firm.

Make the Batter

Whisk together the egg yolks and the remaining sugar until light and very thick. It may take around 5 minutes. Sift 60 grams of cake flour and 10 grams of cocoa powder over the mixture, and mix very gently at low speed until the flour mixture is incorporated. Gently fold the egg whites into the yolk mixture in batches. Be careful not to knock the air out of the batter you incorporated by whisking.

Bake the Sponge Base

Pour the batter onto the lined baking tray and smooth it out until evenly distributed. Bake the cake base for 10–12 minutes, until just set. It bakes very quickly, so keep an eye on it.

Once baked, remove the sponge from the oven and let it cool completely in the tray.

3. Make the Vanilla Sponge (Rolled Layer)

Prepare the second baking tray by lining it with baking parchment.

Whisk the Egg Whites

Separate the egg whites from the yolks. Using an electric mixer, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add half of the sugar and whisk until glossy and firm.

Make the Batter

Whisk together the egg yolks and the remaining sugar until light and very thick. It may take around 5 minutes. Sift 90 grams of cake flour over the mixture, and mix very gently at low speed until the flour is incorporated. Gently fold the egg whites into the yolk mixture in batches. Be careful not to knock the air out of the batter you incorporated by whisking.

Bake the Sponge Base

Pour the mixture onto the lined baking tray and smooth it out until evenly distributed. Bake the cake base for 10–12 minutes, until lightly golden and just set. It bakes very quickly, so keep an eye on it.

Once baked, remove the sponge from the oven and let it cool completely in the tray.

Do not roll the sponge while warm — flexibility matters more than elasticity here.

4. Prepare the Diplomat Cream

Pour 700 millilitres of milk into a saucepan. Cut the vanilla pod lengthways and scrape out the seeds.

Heat the milk with the vanilla pod and seeds until just below boiling.

In a bowl, whisk 6 egg yolks, 140 grams of caster sugar, 60 grams of cornstarch, and a pinch of salt until smooth.

Slowly pour the hot milk into the yolk mixture while whisking continuously.

Return everything to the saucepan and cook over medium heat, whisking constantly, until thick and smooth.

Transfer the pastry cream to a bowl.

Cover the surface directly with parchment or plastic wrap to prevent a skin.

Allow the pastry cream to cool completely.

Once the pastry cream is completely cooled, whip 350 millilitres of double cream (heavy cream) to soft peaks and fold into the cooled pastry cream. Refrigerate until using.

5. Prepare the Raspberry Filling

Place 200 grams of raspberries in a saucepan with 40 grams of caster sugar (adjust depending on the sweetness of the berries) and 1 teaspoon of lemon juice. Cook the raspberries over medium heat until they begin to break down and release their juices. 

Dissolve 2 teaspoons of cornstarch in a little cold water (about 1–2 tablespoons). This will prevent lumps from forming. Stir in the raspberries and continue to cook, stirring constantly, until the mixture thickens and becomes glossy. This should only take a few minutes.

Let the raspberry mixture cool completely before using. For the cleanest slices, chill the filling briefly before spreading. A cold, slightly set raspberry filling prevents bleeding into the cream and keeps the layers defined.

6. Prepare the Sponges for Assembly

Using a baking ring with a diameter of 20 cm (8”), cut the light cocoa sponge base into two circles: one for the bottom and one for the top.

Cut the vanilla sponge into even strips, approximately 5–6 cm (2”–2.4”) wide. Trim the edges if needed. Keep the strips flat and intact.

7. Assemble the Rolled Layer Cake

Place one cocoa sponge circle onto a cake platter. Spread a thin layer of diplomat cream over the sponge.

Spread a thin layer of raspberry filling over the vanilla sponge strips and top with a thin layer of diplomat cream.

Roll the first strip into a tight coil to form the centre of the cake. Place it on the cocoa sponge. Wrap the next strip around the coil, continuing until all strips are used. The technique is based on rolling sponge strips, like my Strawberry Rolled Layer Cake.

It doesn’t need to be perfect. An adjustable cake ring helps keep the shape. Place the ring around the cake and tighten. Add small amounts of cream between layers if needed and spread a thin layer on top as well.

Place the second cocoa sponge circle on top. Press lightly. Cover with foil and refrigerate at least 4 hours or overnight.

Store the rest of the cream in the refrigerator for garnishing later.

8. Prepare the Raspberry Compote

Cook 80 grams of raspberries with 1–1½ tablespoons of caster sugar until soft. Stir in 1 teaspoon cornstarch mixed with 1 tablespoon water and cook briefly until thickened. Strain to remove seeds and cool before using.

9. Garnish the Cake

Remove the adjustable ring carefully. Spread a thin layer of remaining cream around the cake and pipe the remaining cream around the edge with a round tip (it works without a tip too). Gently flatten each dollop with the back of a spoon to create a soft decorative border.

Fill the centre with the cooled raspberry compote and refrigerate for another hour until set. Garnish with fresh raspberries and mint leaves.

For neat slices, chill well and wipe the knife clean between each cut.

Tips for the Best Rolled Layer Cake

• Room Temperature Eggs: Make sure the eggs are at room temperature before you start. This helps achieve maximum volume when whipping.
• Gently Folding: Be careful and gentle when folding in the egg whites to keep the batter airy and avoid deflating the mixture.
• Thick Raspberry Filling: The raspberry filling layer should be thick and spreadable, not runny to prevent bleeding into the cream.
• Wipe Knife: Use a sharp knife for clean slices and wipe it between cuts.
• Serving Tip: For the best texture, remove the cake from the refrigerator 10–15 minutes before serving.

Troubleshooting

• If the sponge base cracks → brush it lightly with a little milk
• If there are gaps in the spiral → fill the gaps with cream
• If the raspberry filling spreads → let it cool in the fridge for a few minutes

Make-Ahead Notes

This Raspberry Vanilla Rolled Layer Cake is ideal for preparing in advance, as the flavours improve after chilling.

• 1 day ahead: Bake both sponge layers, prepare the diplomat cream, and assemble the cake. Cover and refrigerate overnight. This allows the cream to set and makes slicing cleaner.

• 2 days ahead: The fully assembled cake can be stored in the refrigerator for up to 2 days. Add fresh raspberries and mint just before serving for the best appearance.

• Raspberry compote: The compote can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator and stir before using.

• Diplomat cream: Pastry cream (before folding in whipped cream) can be made 1 day ahead. Keep refrigerated and fold in freshly whipped cream before assembling.

• Sponge layers: Sponge sheets can be baked 1 day ahead. Wrap well in parchment and store at room temperature to prevent drying.

You may also like:

Lemon Swiss Roll with Mascarpone Cream

Raspberry Rose Rolls

Final Thoughts

This raspberry cream torte is a gentle step toward more refined layered cakes while still keeping a soft, homemade character. The cocoa sponge pairs beautifully with the light cream, and the fresh raspberry compote adds a bright, slightly tangy contrast. It’s a cake that looks elegant without being complicated — perfect for practicing simple torte-style assembly at home. Feel free to keep the decoration minimal or personalize it with a few fresh berries for a natural finish.