Raspberry Vanilla Sponge Roll

MAKES ONE 13-INCH / 33CM SPONGE ROLL CAKE

There is nothing more comforting than a light and fluffy sponge, overflowing raspberry jam, and too much vanilla bean whipped cream. To achieve the cake’s perfect spongy texture, be careful to not overmix the batter once the flour is added. When making the whipped cream, don’t substitute vanilla extract for the vanilla bean paste—you won’t get the same warm vanilla notes that this cake needs!

INGREDIENTS

• Canola oil spray or canola oil, for the pans

  Cake From Lucie: Recipes and Techniques from the French Countryside to New York City: A Baking Book Lucie Franc de Ferriere

• Powdered sugar, for dusting

• 1 cup / 140g all-purpose flour

• 2 teaspoons baking powder

• 6 large eggs, at room temperature

• ¼ teaspoon fine sea salt

• 1½ cups / 300g granulated sugar

• 4 tablespoons / 55g unsalted butter

• 4 cups / 400g Vanilla Bean Whipped Cream (recipe follows)

• About 1 cup / 300g raspberry jam, homemade or store-bought

DIRECTIONS

1. Set a rack in the middle of the oven and preheat to 400°F / 200°C. Spray or brush the bottom and sides of one 13 × 18-inch / 33 × 45cm baking sheet with canola oil and line the bottom with parchment paper. Dust a similarly sized clean tea towel with powdered sugar and set it near the oven.

2. Sift the flour and baking powder into a small bowl.

3. In a stand mixer fitted with the paddle, beat the eggs and salt on high speed until fully combined, about 1 minute. Scrape down the bottom and sides of the bowl, then add the granulated sugar and beat until thick, pale yellow, and doubled in volume, about 5 minutes.

4. Remove the bowl from the stand mixer and scrape it again. Add the flour mixture in three batches and gently fold with a rubber spatula just until there are no streaks. Do not overmix!

5. In a small saucepan, bring the butter to a boil over medium-low heat. Carefully pour the hot butter into the batter and use the spatula to gently fold just until incorporated.

6. Gently spread the batter evenly in the prepared pan, smoothing the top. Bake until the cake is golden brown on top and feels spongy when lightly pressed, about 10 minutes.

7. Carefully flip the cake onto the powdered sugar–dusted tea towel. Remove the parchment paper.

8. Starting on one of the short sides, quickly but gently roll the cake into a tight spiral. Arrange the roll so the seam is on the bottom and let cool for about 30 minutes while you prepare the whipped cream as directed in that recipe.

9. Gently unroll the cake. It will have deflated a bit. Spread a generous layer of jam evenly across the entire surface of the cake. Carefully spread a generous layer of whipped cream across the entire surface of the cake, completely covering the jam but keeping the layers separate. Carefully roll the cake back into a spiral, making sure the seam is on the bottom.

10. Dust with powdered sugar and serve right away. The cake is best the day it’s assembled, but it keeps covered in the refrigerator for up to 1 day.

VANILLA BEAN WHIPPED CREAM

MAKES ABOUT 4 CUPS / 400G

Lightly sweetened and flavored with a touch of vanilla bean paste, this classic whipped cream is versatile enough to be used with just about any cake or dessert. This recipe can be easily doubled, tripled, or cut in half—just keep in mind that every 1 cup / 240ml of heavy cream makes about 2 cups / 200g of whipped cream. If you happen to be making a smaller amount—maybe to top hot chocolate—it may be easier to whisk the cream by hand.

• 2 cups / 480ml heavy cream, cold

• 4 teaspoons powdered sugar, sifted

• 2 teaspoons vanilla bean paste

In a stand mixer fitted with the whisk, add the heavy cream, powdered sugar, and vanilla bean paste and whip on medium-high speed for 3 minutes.

Increase the speed to high and whip until stiff peaks form, 2 to 3 minutes.

“Cake From Lucie” Copyright © 2026 by Lucie Franc de Ferriere. Photographs copyright © 2026 by Lucia Bell-Epstein. Illustrations copyright 2026 © Maya Netzer. Published by Clarkson Potter, an imprint of Crown Publishing Group.”

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