Lingonberry Mascarpone Cake Roll

Don’t panic and think, “Oh no, a cake roll—that sounds way too complicated!” I promise you, it’s not! With this recipe for an easy Lingonberry Mascarpone Cake Roll, you’ll whip up an insanely delicious, fruity, creamy dessert that is guaranteed not to crack.

If you’re craving a light-as-air sponge cake packed with tangy lingonberries and a heavenly mascarpone filling, this simple recipe is about to become your new favorite go-to.

It’s the ultimate showstopper for weekend get-togethers or afternoon coffee—and it bakes up in no time!

In this easy recipe, complete with clear step-by-step instructions, I’ll show you how to whip up this delicious cake roll in no time flat with just a few simple steps.

You are going to love this cake roll because it is:

• so much easier to make than you think.
• a cake roll that actually won’t crack or break.
• packed with an insanely creamy filling.
• bright, fruity, and flavorful thanks to the lingonberries.
• super moist—never dry!
• quick to bake and roll up.
• a total showstopper for any dessert table or coffee hour.
• made with just a handful of simple pantry staples.
• a fun, delicious alternative to classic sheet cakes.
• a light and refreshing dessert everyone will love.

My Top Tips for Success

Whip the eggs with the sugar and vanilla sugar for a good long time (a full 15 minutes in your Thermomix!). This is hands-down the most important step for getting a fluffy, flexible sponge cake that rolls like a dream.

Always sift the flour and baking powder into the batter—it keeps everything silky-smooth and prevents lumps.

Once you add the flour and baking powder, mix for just a tiny flash (5 seconds max!), then gently fold in the rest by hand using a flexible spatula. Overmixing will deflate the air and make your sponge tough!

Spread the batter quickly and evenly onto your baking sheet so it bakes uniformly.

Keep a close eye on the sponge while it’s in the oven! It bakes super fast (just 8 to 10 minutes) and should only be lightly golden brown. If it gets too dark, it’ll dry out and crack when you try to roll it.

As soon as it comes out of the oven, immediately flip the hot sponge onto a fresh sheet of parchment paper. You want to do this right away while it’s still warm and pliable.

Here’s a game-changing tip: wipe the back of the old baked parchment paper with a damp dish towel! The steam and moisture help the paper peel off effortlessly without sticking to the delicate cake.

Let the sponge cool completely flat under the fresh parchment paper and a clean towel. This locks in the moisture and keeps it super flexible so it rolls like a dream later on.

When spreading the lingonberry jam and cream filling, leave about a 1-inch border along the long edges (top and bottom as you roll away from yourself). Otherwise, that luscious filling will squeeze right out the sides!

Whip the heavy cream until stiff peaks form. But when it comes to mixing in the mascarpone and quark, beat them in *just* until combined on the lowest speed! Overmixing will cause the cream filling to break and become runny.

Can You Make This Cake Roll Ahead of Time?

You can definitely bake the sponge cake a day ahead! Just let it cool flat under the parchment paper and a dish towel as described, then wrap it tightly. It’s best to whip up the cream filling fresh right before you fill and roll it.

Once assembled, the finished cake roll keeps wonderfully in the fridge for 1 to 2 days. Honestly, it tastes even better once it’s nicely chilled!

Can you freeze it? The plain baked sponge freezes like a charm! However, I don’t recommend freezing the filled roll. Mascarpone-based creams tend to split or get grainy and soggy after thawing. Your best bet is to enjoy it fresh, or freeze just the sponge cake and fill it on the day you want to serve it.

Fun Recipe Variations

Mix up the filling: Instead of lingonberries, feel free to use your favorite jam or fruit puree (raspberry, cherry, and apricot are all amazing!). Or, skip the fruit layer entirely and stick with just the creamy filling.

Flavor the cream: Stir a little lemon zest, vanilla bean paste, cocoa powder, or a splash of liqueur (like Amaretto) right into the mascarpone cream.

Swap the nuts: Instead of sliced almonds, try sprinkling chopped hazelnuts or pistachios over the sponge cake.

Add a little chocolate: Fold a handful of chocolate shavings into the cream filling or sprinkle them right over the finished cake roll.

Simple topping alternative: If you want to skip the sliced almonds, just dust the baked sponge cake with a light coat of powdered sugar.

Keep it extra moist: Lightly brush or drizzle the cooled sponge cake with a little fruit juice or a matching liqueur before spreading on the filling (just don’t overdo it, or it will get soggy!).

Ingredients You’ll Need for This Lingonberry Mascarpone Cake Roll

For the Sponge Cake:

• 4 medium eggs (room temperature)
• 140 g granulated sugar
• 1 packet vanilla sugar
• 140 g all-purpose flour, sifted
• 1 tsp baking powder
• 100 g sliced almonds
• 1 tsp granulated sugar

For the Filling:

• 250 g jarred lingonberries (or wild cranberry sauce)
• 200 ml heavy cream
• 1 packet whipped cream stabilizer (like Whip It)
• 1 tsp vanilla extract
• 30 g powdered sugar
• 250 g mascarpone cheese
• 250 g low-fat quark

How to Make This Lingonberry Mascarpone Cake Roll

For the Sponge Cake:

Preheat your oven to 400°F (200°C).

Insert the butterfly whisk into your mixing bowl.

Add the eggs, sugar, and vanilla sugar to the bowl and whip for 15 min / 104°F (40°C) / speed 4 until light, airy, and fluffy.

Sift the flour and baking powder into the mixing bowl and mix for 5 sec / speed 3. Don’t overmix!
Remove the butterfly whisk, scrape down the sides of the bowl with a spatula, and gently fold in any remaining flour by hand.

Pour the batter onto a baking sheet lined with parchment paper and smooth it out evenly using an offset spatula.

Then, sprinkle the sliced almonds and sugar over top.

Pop the baking sheet onto the lower oven rack and bake for 8-10 minutes, until the top is light golden brown.

Carefully flip the hot sponge cake onto a fresh piece of parchment paper.

Lightly dab the parchment paper the cake was baked on with a damp kitchen towel.

Gently peel off the dampened parchment paper, lay it back over the sponge cake, and cover the whole thing with a clean kitchen towel. Let it cool completely in this position.

Pro Tip: This traps the moisture inside as it cools so your cake roll won’t crack when you roll it up later!

Make the Filling and Assemble the Cake Roll:

First, spread the lingonberries (or cranberry preserves) evenly over the cooled sponge cake, leaving about a 3/4-inch border along one of the long edges.

Next, use a mixer to whip the heavy cream, whipped cream stabilizer, vanilla extract, and powdered sugar together until stiff peaks form.

Add the mascarpone and quark, then gently mix on the lowest speed just until combined.

Spread the cream filling evenly over the lingonberries, again leaving that 3/4-inch border along the top long edge.

Baker’s Tip: Use a piping bag to lay down the cream layer so it doesn’t smear the berry layer underneath!

Starting from the opposite long edge, tightly roll up the cake roll. Trim the messy ends with a sharp knife for a beautiful, clean finish.

Keep chilled in the fridge until you’re ready to serve.

Enjoy!

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.

Happy baking, friends!

If you loved this recipe, you might also want to check out my Lemon Cake Roll 🙂

Best, Christoph

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