T his Vanilla Roll Cake recipe is a real crowd-pleaser that’s as light and fresh as it gets. Filled with a dreamy raspberry cream made from whipped cream and frozen raspberries, it’s a straightforward treat that comes together in no time. I love using frozen raspberries for the filling; they’re picked and frozen right at their ripest, often giving you a burst of flavor that can outshine even fresh berries off-season. Plus, they’re a breeze to work with.
Got unexpected guests or just in the mood to whip up something quick and delightful? This roll cake is your go-to. It bakes up in just 5-7 minutes, so you can move from “What should I make?” to “Wow, this is delicious!” before you know it. It’s perfect for those times when you want to impress without the stress.
Before you start