Introduction
If you’ve ever wanted to impress your guests with a dessert that’s as beautiful as it is delicious, look no further than the Raspberry Swiss Roll Cake. This light, airy sponge cake filled with fluffy whipped cream and vibrant raspberry jam is a showstopper at any gathering. Its delicate swirl and burst of fruity flavor make it perfect for holidays, birthdays, tea parties, or even as a weekend baking project to treat yourself.
The beauty of this recipe lies not only in its elegant presentation but also in its simplicity. Many people think a Swiss roll is tricky to make, but with a few key techniques and some patience, you’ll be able to create a bakery-worthy dessert right in your own kitchen. The sponge is soft, spongy, and flexible enough to roll without cracking, while the filling strikes the ideal balance between sweet and tart thanks to the fresh raspberry jam. Topped with a light dusting of powdered sugar and a few extra raspberries, it’s a dessert that tastes just as good as it looks.
What makes the Raspberry Swiss Roll Cake especially appealing is how versatile it can be. Swap the raspberry jam with strawberry, blueberry, or even a chocolate spread for a fun twist. This recipe also offers a fantastic opportunity to practice classic baking techniques like whipping egg whites to stiff peaks and rolling sponge cakes while warm. Don’t be intimidated, once you master it, you’ll want to bake this stunning roll again and again.
Whether you’re serving it for family gatherings or simply want to brighten up your dessert table, this cake delivers the “wow” factor every time. Ready to learn how to make it step by step? Let’s get baking!
Easy Raspberry Swiss Roll Cake
Course: DessertCuisine: EuropeanDifficulty: Easy10
slices20
minutes12
minutes300
kcalIngredients
4 large eggs, room temperature
½ cup granulated sugar
½ cup all-purpose flour
¼ tsp baking powder
¼ tsp salt
1 tsp vanilla extract
¾ cup raspberry jam (or preserves)
1 cup heavy cream, chilled
2 tbsp powdered sugar (plus extra for dusting)
Fresh raspberries, for garnish
Directions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar until pale, thick, and tripled in volume (about 5–7 minutes). Add vanilla.
- Sift in flour, baking powder, and salt. Gently fold until combined.
- Spread batter evenly in the pan. Bake 10–12 minutes until springy.
- Remove and immediately roll cake (with parchment) into a log. Let cool.
- Whip cream with powdered sugar until fluffy.
- Carefully unroll cooled cake. Spread jam evenly, followed by whipped cream.
- Roll cake back up gently. Dust with powdered sugar and garnish with fresh raspberries.
- Slice and serve.
Tips for Success
The key to a perfect Raspberry Swiss Roll Cake is in the sponge. Make sure to beat the eggs and sugar long enough, they should be thick and ribbon-like, which gives the cake its signature airy texture. Roll the cake while it’s still warm to prevent cracks. Also, don’t overload the filling; a thin layer ensures it rolls neatly without squeezing out.
🍷 Serving Suggestions
This elegant cake pairs beautifully with a cup of tea, coffee, or even a glass of sparkling wine for a celebratory touch. For a summery vibe, serve with a scoop of vanilla ice cream or a drizzle of raspberry coulis on the side.
🥡 Storage and Reheating Tips
Wrap leftover cake tightly in plastic wrap and refrigerate for up to 3 days. For the freshest taste, slice only when serving. Avoid freezing, as the whipped cream filling may separate.
❓ Frequently Asked Questions
Can I make this ahead of time? Yes, you can prepare it a day in advance, just keep it well wrapped in the fridge.
What if my cake cracks while rolling? Don’t worry, dust with powdered sugar or cover with whipped cream, and it will still look beautiful.
Can I use frozen raspberries for garnish? Fresh is best for presentation, but thawed raspberries work for flavor.
Note: For more informations on nutrition, visit the website: nutrition.gov