Raspberry Swiss Roll Cake

This Raspberry Swiss Roll Cake combines fluffy sponge cake with a rich raspberry filling and whipped cream frosting. It is perfect for holidays, tea time, or whenever you crave a light and fruity dessert.

I remember making this for my mom’s birthday. She loved how the vibrant raspberries balanced the sweetness of the cake. It has since become a celebratory staple in our family.

Ingredients

• Eggs: Provide structure and make the cake light. Use fresh large eggs for the best results.
• Sugar: Ensures sweetness and helps with the cake's texture. Stick to granulated for even blending.
• Vanilla extract: Infuses the sponge cake with warm flavor. Opt for pure vanilla if possible.
• All-purpose flour: Creates the base of the cake. Sift it for a smooth batter.
• Baking powder: Helps the cake rise and keeps it fluffy.
• Salt: Enhances all the flavors in the cake. Just a pinch brings everything together.

• Raspberry jam: Offers concentrated fruitiness. Look for one with real raspberries listed.
• Fresh raspberries: Add texture and tang. Choose ripe but firm berries.
• Cream cheese: Brings creaminess and balances the tartness. Use softened cream cheese for smooth mixing.
• Powdered sugar: Sweetens the filling without making it gritty.

• Heavy cream: Gives the frosting its airy texture. Use cold cream for faster whipping.
• Powdered sugar: Lightly sweetens the whipped cream. Add more if you prefer a sweeter frosting.
• Vanilla extract: Ties the flavors together and complements the raspberries.

How To Make Raspberry Swiss Roll Cake

Prepare the Cake:

Preheat your oven to 350°F or 175°C. Line a jelly roll pan with parchment paper to ensure easy release.

Beat Eggs and Sugar:

In a mixing bowl, beat the eggs with the sugar until the mixture turns light and fluffy. This step creates the cake’s airy texture. Then stir in the vanilla extract for flavor.

Incorporate Dry Ingredients:

Sift in the flour, baking powder, and salt. Carefully fold them into the egg mixture to avoid deflating the batter.

Bake the Cake:

Spread the batter evenly onto the prepared pan. Bake it for 10 to 12 minutes until the edges are lightly golden and the center springs back when touched.

Roll and Cool:

Once out of the oven, immediately roll the warm cake in a clean kitchen towel. This prevents cracking and gives it its signature rolled shape. Allow it to cool completely.

Prepare the Filling:

In another bowl, beat softened cream cheese and powdered sugar until smooth. Gently fold in the raspberry jam and mashed raspberries until the mixture is well mixed.

Assemble the Cake:

Carefully unroll the cooled cake. Spread the raspberry filling evenly across the surface. Roll the cake back tightly to maintain the spiral.

Make the Frosting:

Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Be cautious not to overbeat. Spread the frosting over the cake, covering it entirely or leaving swirls on top for a homemade touch.

The fresh raspberries are my favorite feature of this recipe. They add a charming pop of tartness that contrasts beautifully with the sweet cream. This cake reminds me of family picnics in spring where every slice felt like a celebration of the season.

Storage Tips

Store the Swiss roll in an airtight container in the refrigerator. It stays fresh for up to 3 days. If you plan to freeze it, do so before adding the frosting. Wrap it in plastic wrap and aluminum foil to avoid freezer burn.

Ingredient Substitutions

Use strawberry jam if raspberries are unavailable. It changes the flavor but remains delicious.

Replace heavy cream with coconut cream for a dairy-free version. Chill the coconut cream overnight for the right consistency.

Gluten-free lovers can substitute all-purpose flour with a 1-to-1 gluten-free blend.

Serving Suggestions

Pair this cake with a hot cup of Earl Grey tea or coffee for an elegant afternoon treat. You could also garnish the platter with fresh fruits and mint leaves to add a festive touch.

By following this step-by-step approach, you will create a beautifully layered Swiss roll cake that impresses everyone at the table. Enjoy this elegant dessert as often as you like and experiment with different seasonal fruit fillings.

Recipe FAQs

→ How do you prevent the cake from cracking?

To prevent cracking, roll the cake while it is still warm using a kitchen towel for support. This helps it maintain its shape as it cools.

→ Can I use a different jam for the filling?

Absolutely! You can substitute the raspberry jam with strawberry, blueberry, or any fruit jam of your preference.

→ How long will the cake stay fresh?

The cake can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to sit at room temperature for a few minutes before serving.

→ Can I make the cake ahead of time?

Yes, you can prepare the cake a day in advance. Store the rolled cake without frosting in the refrigerator, and frost it just before serving for the best presentation.

→ Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Thaw them and drain any excess liquid before mashing them for the filling.