Name: Raspberry Swiss Roll Cake
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: European
Ingredients: 4 large eggs; 3/4 cup granulated sugar; 3/4 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; Powdered sugar, for dusting; 1/2 cup raspberry jam or preserves; 1 cup heavy whipping cream; 2 tbsp powdered sugar (for whipped cream); Fresh raspberries (optional, for garnish); Mint leaves (optional, for garnish)

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This Raspberry Swiss Roll Cake is a light, fluffy dessert filled with sweet-tart raspberry jam and a dreamy whipped cream filling. I love how it looks as beautiful as it tastes, with its elegant spiral and bright berry flavor. Whether I’m hosting guests or just treating myself, it’s a showstopper every time.

Why You’ll Love This Recipe

I love how quick and satisfying this cake is. It’s lighter than a traditional layer cake, but still indulgent. The sponge is soft and flexible, making it perfect for rolling, and the combination of airy cream with fruity jam hits just the right balance of sweetness. It’s also easier than it looks—and once I made it once, I kept going back to it for every special occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Granulated sugar
All-purpose flour
Baking powder
Salt
Vanilla extract
Powdered sugar (for dusting)
Raspberry jam or preserves
Heavy whipping cream
Powdered sugar (for whipped cream)
Fresh raspberries (optional, for garnish)
Mint leaves (optional, for garnish)

Directions

I preheat the oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
I beat the eggs and sugar together until the mixture becomes pale and fluffy.
I sift in the flour, baking powder, and salt, then fold it gently into the egg mixture. I stir in vanilla extract last.
I pour the batter into the prepared pan and spread it evenly.
I bake the sponge for about 10–12 minutes, just until it springs back when touched.
While the cake is still warm, I dust a clean kitchen towel with powdered sugar and flip the cake out onto it.
I carefully peel off the parchment and gently roll the cake up in the towel from the short end. I let it cool completely rolled.
For the filling, I whip the cream with powdered sugar until stiff peaks form.
Once the cake is cool, I unroll it, spread a thin layer of raspberry jam followed by the whipped cream, then roll it back up.
I chill it in the fridge for at least 30 minutes before slicing. I garnish with extra raspberries and mint if I want a fancy touch.

Servings and timing

This cake serves 8–10 slices and takes around 45 minutes total, including chilling time (15 minutes prep, 10–12 minutes bake, and 15–20 minutes to chill and assemble).

Variations

I sometimes switch out raspberry jam for strawberry or blackberry for a fun twist.
For a more decadent filling, I fold mascarpone or cream cheese into the whipped cream.
If I want a chocolate version, I add cocoa powder to the sponge and use chocolate ganache instead of jam.
During the holidays, I flavor the whipped cream with orange zest or a splash of almond extract.

Storage/Reheating

I store the cake covered in the fridge for up to 3 days. It tastes best within the first 24 hours when the sponge is still soft. I don’t recommend freezing it, as the whipped cream filling doesn’t hold up well to thawing.

FAQs

Why did my sponge crack when I rolled it?

I make sure to roll the sponge while it’s still warm—it’s more flexible and less likely to crack. Letting it cool flat before rolling can cause breaks.

Can I make this cake a day ahead?

Yes, I often make it the night before and keep it chilled. It actually holds together better after resting in the fridge.

What kind of jam works best?

I prefer a smooth raspberry preserve with minimal seeds, but any thick jam or fruit spread works well—just don’t use anything too runny.

Can I use store-bought whipped topping?

I prefer fresh whipped cream for the best texture and flavor, but store-bought topping works in a pinch if I’m short on time.

How do I get a clean spiral?

I spread the filling evenly and roll tightly but gently. Using a serrated knife and wiping it clean between slices helps the spiral show clearly.

Conclusion

This Raspberry Swiss Roll Cake is one of those desserts that looks fancy but is totally achievable at home. The fluffy sponge, fruity jam, and light cream come together for a perfectly balanced treat that always impresses. Whether I’m serving guests or enjoying a slice with coffee, it’s a recipe I always come back to.