Raspberry Almond Spiral Cake

Thank you to Naturipe for sponsoring this post and the KitchenAid giveaway below!

Raspberry Almond Spiral Cake | From SugarHero.com

Traditional cake rolls are so last century. Now that it’s 2014, we are kicking it new school. We are no longer content to just roll our cakes—we’re spiraling them instead. Yes, despite what amusement park kiosks might have told you, Dippin’ Dots are not the dessert of the future—spiral cakes are.  Get on my level!

Raspberry Almond Spiral Cake | From SugarHero.com

When Naturipe asked me to help them celebrate the Very Berry Month of May and share a raspberry dessert recipe, I was thrilled. Raspberries are one of my very favorite ingredients to work with. I knew I wanted to do something a little different this time. Because raspberries have such a wonderful juicy texture, and pair well with so many different flavors, they’re the perfect vehicle for experimentation—recently I’ve combined them with brie and puff pastry, rose petals, pistachio mousse, and blended them into drinks with watermelon and lime.

Raspberry Almond Spiral Cake | From SugarHero.com

I love all of those recipes, but this Raspberry Almond Spiral Cake just might be my favorite raspberry creation yet. It’s an ultra-light almond chiffon cake, topped with chocolate whipped cream, chopped fresh raspberries and sliced almonds, and rolled into a tight coil. The top is left uncovered so the beautiful spiral pattern is on display, and the fillings peek out just a little bit, giving tantalizing hints as to what’s inside. When it’s cut, you can see that each cake slices is made from vertical strips of cake sandwiched together—how cool is that?

Raspberry Almond Spiral Cake | From SugarHero.com

“Yes, yes,” you say, “That is indeed a sexy cake. But how does it taste?” Friends, this cake looks and tastes just like spring. It makes me want to put on a sundress, pile the table with fresh flowers, throw open the windows, and have all of our friends over for a long, lazy brunch. Sadly, Southern California didn’t get the breezy spring memo, so instead I was sweating in a decidedly unladylike fashion in my 95 degree kitchen while making and photographing this…but at least the cake transported me to a cooler place. The flavors are well balanced, and each element is so light, it’s almost refreshing, even though that is not an adjective you would typically associate with chocolate or almonds!

Raspberry Almond Spiral Cake | From SugarHero.com

This cake might look tricky (see above re: cake of the future) but it’s actually pretty easy to make—I’d say it’s only a little more difficult than making a regular cake roll! The chiffon cake itself is very forgiving, and it rolls beautifully without cracking or needing any special treatment. The whipped cream on the sides and the scattered berries and nuts on top are designed to cover any flaws, so have no fear—you can do this. Here’s a handy photo tutorial to show the way…

How to Make a Raspberry Almond Spiral Cake | From SugarHero.comRaspberry Almond Spiral Cake | From SugarHero.com

You might be tempted to try and use frozen raspberries in this dessert instead. Resist! A huge part of the charm is the texture of the berries as they pop in your mouth, and the sweet-tart bite of the fresh berries. Substitute fresh blackberries if you must, but please don’t use defrosted frozen berries in this one. Splurge on the best fresh berries you can find, make this cake, and then thank me with your mouth full. (It’s cool. We’re not fancy here.)

Raspberry Almond Spiral Cake | From SugarHero.com

More fun news–as part of the Very Berry Month of May, Naturipe has some fabulous giveaways going on! They’re giving away $750 in Williams Sonoma gift cards on their page, so head over to the Naturipe page to enter to win!

They’ve also provided a prize just for SugarHero readers—a KitchenAid 7-Cup Food Processor, valued at $100! I use my food processor almost daily, it’s a huge time saver and is one of my favorite kitchen tools. You can enter below using Rafflecopter—and good luck!

KitchenAid 7-Cup Food Processora Rafflecopter giveaway

And finally, are we Twitter friends? I hope we are. I’m learning to love it and I’ve found it’s way more fun when I’m following awesome people—like all of you—so please do find me on Twitter and say hi! Next Wednesday, May 21st, I’ll be co-hosting a Twitter party with Naturipe at 4pm EST, all about #VeryBerryMay. I hope you’ll join us for the party!


Raspberry Almond Spiral Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake
Serves: 12-14
Ingredients
For the Almond Cake:
  • 4 oz (1 cup) cake flour
  • 7 oz (1 cup) granulated sugar, divided use
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup vegetable oil
  • ¼ cup water
  • 4 egg yolks, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 6 egg whites, at room temperature
  • ¼ tsp cream of tartar
For Assembly:
  • 3 cups heavy cream
  • 3 oz (3/4 cup) powdered sugar
  • 1 oz (1/3 cup) unsweetened cocoa powder
  • 12 oz fresh raspberries
  • ⅓ cup sliced almonds
  • Chocolate curls or shavings, optional
Instructions
  1. Spray a 12x18-inch rimmed baking sheet (half sheet size) with nonstick cooking spray. Line it with parchment, spray the parchment, and dust it with a light layer of flour. Don't skip this step or you won't be able to roll the cake properly! Preheat the oven to 325 F.
  2. In a large bowl, sift or whisk together the cake flour, ¾ cup (5.25 oz) granulated sugar, the baking powder, and salt. In a small bowl, whisk together the oil, water, yolks, and both extracts.
  3. Place the egg whites in the bowl of a large stand mixer fitted with the whisk attachment. Begin to whip them on medium speed. When the whites are frothy, add the cream of tartar and continue whipping. Once they start to hold soft peaks, slowly add the remaining ¼ cup sugar, a spoonful or two at a time, until it's all added. Beat the whites on medium-high speed until they're glossy and hold firm peaks.
  4. Add the yolk mixture to the dry ingredients, and stir them together with a spatula until smooth. Gently fold a third of the beaten egg whites into the mixture, trying not to over-mix and deflate the whites. Add the rest of the whites in two batches, stirring delicately. Pour the cake batter into the prepared pan and gently smooth it into an even layer.
  5. Bake the cake at 325 F for 18-20 minutes, until it is a light golden brown and it springs back when pressed. Cool the cake on a wire rack until it is at room temperature. While you wait for it to cool, place a mixing bowl and whisk attachment in the refrigerator to chill.
  6. To make the chocolate whipped cream, pour the cream into the chilled mixing bowl. Sift the powdered sugar and cocoa powder on top, then mix on medium speed, stopping occasionally to scrape the sides of the bowl. Whip until the cream is starting to hold peaks, but stop when it has the texture of shaving cream—don't overbeat, or it will separate and look grainy.
  7. Coarsely chop the raspberries, reserving a few whole ones for decoration.
  8. Using a ruler, measure the cake into five equal strips widthwise, and cut the cake with a sharp paring knife. If you are using a 12x18-inch pan, you should have five strips that are 12 inches long and a little more than 3.5" wide. Lift up a strip and cut through the parchment underneath, so each strip of cake has a corresponding strip of parchment underneath it. Keep the cake strips in the pan for now.
  9. Spread a little more than half of the chocolate whipped cream on top of the cake in an even layer. Distribute the chopped raspberries evenly on top, and scatter the almonds over the raspberries. Press down on the berries and nuts gently, to embed them in the cream.
  10. Beginning with a cake strip at the edge of the pan, start rolling it into a cylinder, using the parchment to help roll the cake, and peeling the parchment back as you go. The filling might start squirting out of the cake a little bit, and that's okay—that's part of the beauty of this dish! Once the cake is rolled in a tight cylinder, stand it up in the center of your serving dish.
  11. Take a second strip of cake and start winding it around the first, beginning where the first strip ended. Press it firmly against the sides of the cake as you wind, using the cream to help adhere it to the cake. Peel back the parchment as you press the cake together. Repeat with the remaining strips of cake, winding them in a spiral and peeling the parchment off. Once the last cake strip is on, gently press the whole cake together with your hands to get it as firm and secure as possible.
  12. Frost the sides of the cake with the remaining chocolate whipped cream. If desired, top the cake with a few chocolate shavings, whole raspberries, and/or extra almond slices.
  13. Refrigerate the cake for at least an hour, so that it will be firm enough to cut neatly. The cake can be made up to a day ahead of time—if making a day ahead, carefully wrap it in plastic wrap or store in a covered cake dish so it's not exposed to air in the refrigerator the entire time. Leftovers will keep for several days in the refrigerator.
Notes
The cake recipe is adapted from the Butterscotch Cream Roll-Up cake in Julie Richardson's Vintage Cakes. This book is so, so charming, and I can't recommend it enough.

 

This post and giveaway were sponsored by Naturipe. For more information, see my Affiliate and Advertising Policy.

 

134 Responses to Raspberry Almond Spiral Cake
  1. Lisa Brown says:

    Thank you for the chance to win :)
    jslbrown2009(at)aol(dot)com

  2. Jenny says:

    Such a creative idea for a cake!

  3. I was just thinking of you this morning – a PR company reached out to see if I’d review a lunch place close to you. I thought it’d be a good excuse for us to meet finally…that, or a slice of this cake.

  4. karen says:

    Gorgeous cake! I will make it for my sister-in-law’s birthday in two weeks!

  5. Mandi says:

    I am so making this! Looks delicious!

  6. Erin Hurt says:

    The cake looks awesome, and I LOVE those plates!!!

  7. McKinsey says:

    Looks amazing! I’m hoping my raspberries produce lots of berries soon and I’ll try it :)

  8. Jana says:

    This looks amazing Liz! I cannot wait to try this.

  9. Susan Christy says:

    Mmmmmm – cake!!! My food processor is old and bulky and super heavy. I got it for a wedding present in 1989. Time for an upgrade!!

  10. Amber says:

    Yum! Totally going to attempt this once our raspberries start popping out.. :) (Also, I know I probably can’t win since we’re related, but we’re still cool..) :D

  11. courtney b says:

    i really need one of these, since i dont have one!!!!!!!!!!!

    vanitizebaby@yahoo.com

  12. Laura says:

    Yum. You just rolled three of may favorite things into a cake. You are amazing! Now off to the kitchen for me :)

  13. Charmon says:

    Your photography is amazing! Maybe I’ll tackle this delectable cake when school is out…and I get back in shape!

  14. Margaret Smith says:

    This cake looks so delicious and it makes such a great presentation.

  15. Adrienne Gordon says:

    that looks delicious

  16. yb says:

    I would like to use a food processor to make my own nut flours and grind my own chia seeds.

  17. Lisa says:

    It’s taking all my will power to not make this straight away! I can’t stop thinking of all the flavour combinations. Beautiful cake with beautiful photos. I’ll definitely be doing my own version of this one soon!!

  18. Tricia says:

    That cake looks amazing….

  19. Mary Casper says:

    This cake recipe looks amazing…mouthwatering just looking at the pics

  20. Gina B. says:

    This looks great and easy, pinning this for our Memorial Day barbecue. Thanks.

  21. alyce poalillo says:

    Although this cake appears to be a lot of work the end result is so creative and fun-and it looks yummy too!

  22. The cake of the future! I love it. :) This cake is so gorgeous! I just love all of the creative things you make. Love the step-by-step photos as well. You make it look so easy!

  23. Annie Y says:

    Oh my gosh! Everything you make is so perfect! That cake looks like a work of art! <3

  24. heather s says:

    The cake looks delicious

  25. Heather Hammond says:

    This cake looks divine!! Cant wait to try it….yum!

  26. Ann Fantom says:

    I would love to win this awesome prize. Thanks for the chance to win!

  27. J Spatafora says:

    Cake looks way too good….. and my 10 year old kitxhenaid recently assed away… fingers crossed

  28. Pam Shammo says:

    This cake looks so yummy!

  29. Jennifer Lachman says:

    I would love to win this giveaway. I can really use a food processor.

  30. angie says:

    What an original idea. This looks delicious.

  31. Melissa says:

    Oh wow, this looks like so much fun! Simple, delicious, and gorgeous. :D

  32. Jane Johnson says:

    This looks ah-mazing!!!

  33. nickie says:

    That looks delicious

  34. cj says:

    sounds yummy! :)

  35. Dawn L says:

    Cake looks delicious & awesome giveaway

  36. Amy S says:

    Such a pretty cake!

  37. PJ says:

    Beautiful Cake! I can’t wait to try it!

  38. Tina says:

    Lovely cake!

  39. Medeja says:

    Raspberry cake that tastes like spring and looks like lollypop! It is so amazing! Makes me happy as a child just seeing it :D

  40. Stephen Saunders says:

    wow I want some delicious cake now… it’s hard to find a good cake these days.

  41. Amy says:

    I love raspberries!

  42. I’m a sucker for raspberries too. And it sounds like your springs are like mine. There is all kinds of sweat involved. 93 degrees the other day. . . as I held a sleeping 4 year old, outside, in the blazing hot sun, waiting to be let into school for a Mother’s Day celebration. Happy Sweaty Mother’s Day to us hot-climate-livers.
    (Heh, heh. I just called us livers. . . . )

  43. robyn paris says:

    i would love to try the almond raspberry cake it looks and sounds awesome.

  44. CakePants says:

    What a strikingly beautiful cake!! I’d never seen or heard of a spiral cake before. The berries add such a lovely pop of color – gorgeous!

  45. jessica says:

    Well isn’t this a fantastic post — such a beautiful cake AND the chance to win a new food processor (which is perfect, since ours just broke, ha)!

  46. Clare says:

    Wow fantastic cakes would love to win this

  47. Angie says:

    Beautiful cake!

  48. Katherine says:

    That is one beautiful cake looks yummy too

  49. Debbie Camacho says:

    Beautiful! Will definitely try it!

  50. nicole dz says:

    I would love to own this! That way I can start making dinners more quickly with a little help!

  51. Pritha says:

    Thanks for the chance to win.

  52. Debbi Wellenstein says:

    That cake is fabulous! Thanks for the giveaway!

  53. Tina de Leeuw says:

    This looks amazing!

  54. I feel like I say the same things every time you post a recipe. Is there another word for OH MY GOSH YOU ARE AMAZING? Because this is amazing. I love the sideways layers – they are show stoppers! You pair contrasting colors so well and make the most stunning desserts. Pinned!

  55. Holly C. says:

    I really need one of these, it would make prepping my meals so much easier! thanks for the chance!

  56. Wow, stunning! I wouldn’t want to eat this I would just want to stare at it all day.

  57. Danguole says:

    Haha, remember that old Conan skit/gag “In the year 2000″? That’s what this made me think of. CAKE OF THE FUTCHA.

    This is gorgeous! I love that you didn’t cover up the top with frosting. Is that thing supposed to hypnotize me? ‘Cause I’ll do whatever it tells me to.

  58. Aishwarya says:

    Gorgeous cake. Can’t wait to try it…

  59. RICHARD HICKS says:

    That cake looks like it came out of a bakery!

  60. Sara Sullivan says:

    That cake would definitely impress my family! The final product look so difficult to make – but your instructions look easy!

  61. Ellie W says:

    That cake is awesome! I adore raspberries and the photos have me drooling.

  62. stephanie says:

    Loving the cake to frosting ratio in this gorgeous cake! Thanks for a chance. I want that frosting!!!

  63. McKim says:

    Beautiful cake! I’m not sure it would look like that if I had done it! My husband makes homemade salsa quite often, and a food processor would sure come in handy.

  64. Milena says:

    How exciting! And the cake looks so pretty. :)

  65. Suzanne K says:

    I also love raspberries and their many delicious combinations. I hadn’t thought of Brie, will have to try it!

  66. Once again you really just raise the bar. I remember back when I posted my shrimpy little Strawberry Jelly Roll and you were nice enough to comment, something about trying out a jelly roll cake at some point. And now you have, and it’s beyond amazing! Hooray to you! I love that you never post anything average. Go big/insane or go home. :)

  67. Jackie says:

    I’m not normally one for berries in my cake, but this one looks outstanding.

  68. Carolyn G says:

    What an amazing cake. I am going to try this recipe.

  69. Liz says:

    I’ve never seen a cake like this!!! Just stunning! Pinning this beauty :)

  70. Vicki Andrew says:

    I think I could make this the instruction with the pictures made it seem do-able

  71. I would love this in my kitchen! 😃

  72. Tamar says:

    I’d love this. Kitchenaid is great.

  73. Steffi S says:

    I might have to attempt to make this cake. It looks so delicious! Pinning it to my pinterest!

  74. T Michelle Trump says:

    I would love to make this cake for a family dinner!

  75. Scott Martin says:

    Such a creative idea!

  76. joni says:

    Lovely cake. I don’t think I could ever make one that nice.

  77. Roxann says:

    I always love new ideas. I’m going to try this cake.

  78. danielle Marie says:

    this would be amazing to have for making my chickpea burgers.

  79. RSVP @angiedepue
    So excited for the party!

  80. Sherry Bracy says:

    This Looks AMAZING!!!!! My Email is: sherry1285@live.com

  81. Haha. I couldn’t agree more. I am so over traditional cake rolls and more than ready for your spiral cake!! Chocolate, raspberries and a cake that probably tastes even better than it looks – where do I sign up??

  82. Karen D says:

    What a gorgeous cake! Enjoyed tweeting earlier.

  83. angela vaught montgomery says:

    This cake looks amazing!! Sure would love to have some

  84. Tammie Venne says:

    that cake looks so good, now I want cake,thanks alot, lol

  85. Daniel M says:

    looks like a great gadget!

  86. Kelsey G. says:

    This looked intimidating at first- but after looking at your pictures and reading your tutorial, it looks do-able for a novice baker like me! Can’t wait to try this with the sweet berries of summer. :)

  87. Brittney House says:

    Wow! This looks so very delicious.

  88. NOOOOO WAY!!!! This can’t be true! This cake looks FABBBBBBULOUS! Swiss roll was one thing but this spiral cake??? It has alllll my attention! I would love to enjoy 2014 your way and had a bigggggg slice of this cake with fresh berries plopped into that delicious cream filling!!!!!!! Pinning!!!!!

  89. OMG – I pinned your recipe – this sounds absolutely amazing. I would love this food processor. I know – weird – but I love a great kitchen gadget – LOL

  90. Diane Baum says:

    Yum, I can’t wait to try to bake this

  91. Erica C. says:

    I would love this!

  92. Amanda G. says:

    I rarely bake, but this is a recipe I would love to try. Looks so good!

  93. Karrie Millheim says:

    this cake looks so delicious!! fingers crossed

  94. This looks divine! I too love how fresh raspberries pop in your mouth. I will be making this for my hubby this weekend!

  95. Laurie Emerson says:

    I absolutely love this cake! You make it look easy enough for even someone like myself to make. It just looks so refreshing as well as delicious!

  96. Jim says:

    That looks amazingly tasty but terribly messy and tedious to make. I mean, surely it takes effort to make something great, but I have made too many great things that I had to spend 3-4 times as long cooking and cleaning as everyone spent eating.

    • Elizabeth says:

      Messy and tedious is in the eye of the beholder, but I’d have to say this is one of the easier cakes I’ve made this year! Maybe the trick will be to get someone else to make it for you… :)

  97. Rebecca Lock says:

    That looks so yummy. I will have to make it this summer.

  98. Heather B says:

    Wow I think I definitely NEED to make this cake! Looks delish!

  99. Stephanie Galbraith says:

    I would love to win. That cake looks yummy.

  100. joe gersch says:

    this cake looks gourmet

  101. Like, HOW do you come up with these ideas? I think there’s either four of you pretending to just be one superwoman, or you’ve sold your soul for baking magic. ;) I love this cake, it reminds me of counting tree rings!

    • Elizabeth says:

      Haha, I would LOVE it if there were 4 of me! I would make the clones do all the work while I relaxed on a hammock and read!

  102. Denise Donaldson says:

    these look delish!

    winz135 at gmail.com

  103. Impressive looking cake- and it sounds delicious as well.

  104. Francine Anchondo says:

    The cake looks really good

  105. virgil poore says:

    oh how yummy that looks!! will be showing this to my wife!! and i would love to win this for her she has been buying new bakeware/cookware and cooking all kinds of yummy things lately and she would love this.and would save me some cash ;)

  106. Allison says:

    I’d love to win!

  107. susan smoaks says:

    i want a slice of that cake right now. thanks for the chance to win. i am tony l smoaks on rafflecopter.
    susansmoaks at gmail dot com

  108. Mihaela Day says:

    The cake looks awesome, and I LOVE those plates. I am so impressed :)

  109. Samantha says:

    This is a really good size for a food processor! Thanks!

  110. Melanie Comello says:

    I absolutely love Raspberries and Almonds, I so have to try out this recipe! It looks absolutely delicious, thank you for sharing!!

  111. MARIA simon says:

    THIS CAKE IS AMAZING…OH MY GOSH..HAVE NEVER SEEN ANYTHING LIKE IT.. I WILL DEFINATLY TRY TO MAKE SOON :)

  112. Angela Ash says:

    The Raspberry Almond Spiral Cake looks like it came straight out of a bakery. It looks delicious and expensive – sure to wow any crowd. I love textured cakes and this one with it’s fresh raspberries and sliced almonds is divine. It’s amazing what the right kitchen appliances can help you achieve.

  113. Vikki Billings says:

    I love this cake, I am going to have to make it for my family sometime!

  114. Bryan E. says:

    Thanks for the giveaway…this would be great for whipping up some Gazpacho this summer !

  115. […] fruity cocktail - Blahnik Baker Naughty saucy berries - Kleinworth & Co Must make this raspberry almond spiral cake - Sugar Hero Need to make this berry/tropical drink hybrid - Something Swanky Booze in […]

  116. hahaha.. dippin dots. I had so much faith in those I probably would’ve bought stock if I could.

    Holy crap Elizabeth. Just when I think you can’t top yourself. This looks so spectacular! I saw the pics and was like I’d never be able to make this without it exploding in my face. But that step by step revealed your secrets! It looks fairly simple now. If I ever have a spring/summer brunch I’m definitely going to give this a go.

  117. Wow, this cake came out so gorgeous!

  118. […] Linked from: www.sugarhero.com […]

  119. Shel Kaninchen says:

    Fiz e amei!!!! troquei por morangos!!!

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